Vietnamese instant wonton Soup package

Mi Hoanh Thanh, also known as Vietnamese Wonton Noodle Soup, is a beloved dish that finds its roots in Chinese cuisine but has been embraced and adapted by Vietnamese culture. 

The dish combines delicate wonton dumplings filled with seasoned pork or shrimp, nestled in a light and flavorful broth alongside egg noodles. It reflects the historical Chinese influence on Vietnamese culinary traditions, particularly in southern Vietnam, where it is a popular comfort food. 

Over time, Vietnamese cooks have put their own spin on this dish, incorporating local ingredients and flavors to make it distinctly Vietnamese.

Pairings

Mi Hoanh Thanh is a versatile dish that can be enjoyed on its own or paired with various accompaniments to enhance the meal:

• Fresh Herbs: Vietnamese dishes often include fresh herbs like cilantro, Thai basil, and mint, which can be added to the soup for extra flavor and aroma.
• Crispy Garlic or Shallots: Sprinkling crispy fried garlic or shallots on top adds a delightful crunch and depth of flavor.
• Lime Wedges and Chili: A squeeze of lime juice and a dash of chili slices provide a bright and spicy kick that complements the mild broth.
• Spring Rolls (Cha Gio): As a more substantial meal, Mi Hoanh Thanh can be paired with crispy spring rolls on the side.

Where Is It Commonly Found?

Mi Hoanh Thanh is most commonly found in southern Vietnam, especially in Ho Chi Minh City (Saigon), where Chinese-Vietnamese communities have thrived for generations. It is a popular street food as well as a common dish served in family-owned noodle shops. In these bustling eateries, it is enjoyed by locals of all ages, often during breakfast or lunch.

When Is It Eaten?

In Vietnam, Mi Hoanh Thanh is traditionally eaten for breakfast or lunch, although it can be enjoyed at any time of the day. The soup’s light yet satisfying nature makes it a perfect start to the day or a mid-day meal. Its comforting warmth is also appreciated during cooler evenings.

Are the Ingredients Easy to Find?

While Mi Hoanh Thanh features some ingredients that may be more common in Asian markets, they are increasingly available in grocery stores worldwide, particularly in areas with diverse food selections. Here’s a breakdown of the key ingredients and their availability:

• Wonton Wrappers: Typically found in the refrigerated section of Asian markets or larger grocery stores.
• Egg Noodles: Fresh egg noodles are ideal but dried or packaged noodles can also work well.
• Ground Pork or Shrimp: Readily available in most supermarkets.
• Fish Sauce and Soy Sauce: Common in most grocery stores; these are essential for creating the authentic Vietnamese flavor.
• Broth: Chicken or pork broth can be made from scratch or purchased pre-made.
• Aromatics: Ginger, garlic, and green onions are standard in many recipes and easy to find.
• Herbs: Fresh cilantro, Thai basil, and mint are commonly available at most grocery stores.

With the growing popularity of global cuisine, the ingredients needed to prepare Mi Hoanh Thanh are more accessible than ever, making it possible to enjoy this traditional Vietnamese soup in many parts of the world.

Ingredients

For the Wontons

• 200 grams of ground pork or shrimp
• 2 cloves of garlic, minced
• 1 tablespoon of fish sauce
• 1 teaspoon of soy sauce
• 1 teaspoon of sugar
• 1/2 teaspoon of black pepper
• 20 wonton wrappers

For the Broth

• 4 cups of chicken or pork broth
• 1 piece of ginger, thinly sliced
• 2 cloves of garlic, smashed
• 2 green onions, chopped
• 1 tablespoon of soy sauce
• Salt and pepper to taste

For the Noodles

• 200 grams of fresh or dried egg noodles

For Garnishing

• Fresh cilantro, chopped
• Lime wedges
• Fresh chili slices
• Crispy fried shallots or garlic

Preparation

1. Prepare the Wontons:
   • In a bowl, mix the ground pork or shrimp with minced garlic, fish sauce, soy sauce, sugar, and black pepper until well combined.
   • Place a teaspoon of the filling in the center of each wonton wrapper. Moisten the edges with water, fold, and seal tightly to form a wonton.
   • Set the wontons aside on a plate, ensuring they don’t stick together.
2. Make the Broth:
   • In a large pot, bring the broth to a simmer over medium heat. Add the ginger, garlic, and green onions, and let them infuse the broth for about 10 minutes.
   • Stir in the soy sauce and adjust seasoning with salt and pepper. Keep the broth warm on low heat.
3. Cook the Wontons:
   • Bring a separate pot of water to a boil. Carefully drop the wontons into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
   • Remove the wontons with a slotted spoon and set aside.
4. Cook the Noodles:
   • In the same pot of boiling water, cook the egg noodles according to package instructions until tender but still firm. Drain and rinse under cold water to stop the cooking process.
5. Assemble the Soup:
   • Divide the cooked noodles into individual serving bowls. Add several wontons to each bowl.
   • Ladle the hot broth over the noodles and wontons.
   • Garnish with fresh cilantro, lime wedges, chili slices, and crispy fried shallots or garlic.
6. Serve:
   • Serve the soup hot, with additional lime and chili on the side for those who like extra flavor.

Tips

• Wonton Wrappers: Ensure the wonton wrappers are fresh and pliable; older wrappers can crack when folding.
• Broth: For a richer broth, simmer chicken or pork bones with the ginger and garlic for a few hours before using it in the soup.
• Make-Ahead: The wontons can be made ahead of time and frozen. Cook them straight from the freezer when needed.
• Customization: Feel free to add additional toppings like sautéed mushrooms, baby bok choy, or a soft-boiled egg for extra richness.