Hoành Thánh Súp Recipe [Wonton Soup]

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Pork, Shrimp, Shiitake, and Garlic Chive

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Yield 4

Author Chef Tu David Phu

Prep time

45 Min

Cook time

15 Min

Total time

1 Hour

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Hoành Thánh Súp [Wonton Soup]

'Wontons' are a traditional Chinese dumpling found across regional Chinese Cuisine. 'Hoành Thánh' is the Vietnamese equivalent with Chinese origins. Both are delicious. But slightly differ in the choice of seasonings and fillings.Hoành Thánh making should be an easy undertaking. However, it can be a task that is fraught with difficulty. Great fillings are essential to successful dumpling-making. In this recipe, I will offer basics (tips and tricks) to help you cook like a pro at home.And if you nail it, you will be rewarded with the most glorious dumpling, stuffed with succulent, savory, and juicy meat filling.

Ingredients

Hoành Thanh Dumplings

• 1 #, Lean Ground Pork
• 2 tsp., Minced Ginger
• ½ cup, Sliced Garlic Chives
• ½ cup, Small Diced Shiitakes
• 1 #, Diced Shrimp [10/20, Peeled & Deveined]
• ½ tsp., Salt
• ½ tsp., Organic Sugar
• 1/8 tsp., Ground Black Pepper
• ¼ tsp., Son Fish Artisanal Sauce( or ¼ tsp Soy Sauce, Light Sodium)
• ¼ tsp., Toasted Sesame Oil
• 1 each, Large Egg
• 1 package, Wonton Wrappers

Hoành Thanh Broth

• 2 qts., Pork Stock
• 2 qts., Chicken Stock
• 10 each, Dried Louisiana Shrimp [more about shrimp sustainability here]
• 1/2 cup, Sliced Shiitakes
• 2 tsp., Fresh Minced Ginger
• 2 tbsp, Son Fish Artisanal Sauce [2-year aged]
• 1 tsp, Kosher Salt
• 1 tbsp, Organic Sugar

Garnishes

• 4 tsp, Tiger Sate (optional)
• 4 tsp Chrouk Metae (optional)
• 1/4 cup, tsp Lee Kum Kee Chinese Red Vinegar
• 1/2 cup, Scallion, sliced
• 20 oz., Fresh Kaedama Noodles
• 8-10 stems, Gai Lan

Instructions

Prepare the Dumpling Filling

1. In a small mixing bowl, add 1 # of lean ground pork.
2. Add 2 tsp. of minced fresh ginger.
3. Add 1/2 cup of sliced garlic chives.
4. Add 1/2 cup, small diced shiitakes
5. Add 1#, small diced shrimp
6. Add 1/4 tsp. of toasted sesame oil
7. Add 2 tbsp of fish sauce.
8. Add ½ tsp. of salt, ½ tsp. of organic sugar, and 1/8 tsp. of ground black pepper.
9. Mix the meat mixture until it becomes one solid mass. [5 minutes]
10. Add 1 large egg.
11. Mix the meat mixture again, until it becomes one solid mass. [5 minutes]
12. Set the meat mixture aside and allow it to marinate for 15 minutes.

Make the Dumplings

1. Scoop filling into a wonton wrapper
2. Spread a thin layer of water on one side of the wrapper and then seal
3. Gently squeeze to create adhesion.
4. Next, spread a thin layer of water on the inside left edge of the wrapper, then roll and fold the right edge upwards, gently squeeze to make the wrapper stick.
5. After assembling the Hoành Thánh
6. Place the Hoành Thánh on a tray (or plate). Make sure you allow for enough space between each Hoành Thánh so they don't stick to each other. Do not stack. Dust with flour or cornstarch to prevent sticking.
7. How to boil the Hoành Thánh
8. Prepare 1 pot of boiling water, add 1 tablespoon of cooking oil, put each wonton in the pot, then boil it. Once they float, they should be ready.
9. Use a food colander to drain.
10. Coat with 1 tsp of cooking oil to prevent sticking and clumping

Make the Broth

1. In a medium-sized pot, add 2 qts. of chicken stock and 2qts. of pork stock.
2. Then add 10 each of Dried Louisiana Shrimp, 1/2 cup of Sliced Shiitakes Mushrooms, and 3-4 Thin Slices of Ginger.
3. Bring the pot to a simmer. Then turn the heat down to a medium-low.
4. Now, season the pot with 2 tbsp of Son Fish Sauce, 1 tsp of Kosher Salt, 1 tbsp of Organic Sugar.
5. Bring the pot to a simmer again. Then turn the heat down to a medium-low.
6. Continue to cook for 90 minutes.
7. Pass the stock through a fine sieve strainer.
8. Keep broth on low heat until ready to serve.

Blanche Noodles and Gai Lan

1. Cut Gai Lan into halves. Rinse under cold water. Set aside to drain.
2. IIn a medium-size pot of boiling water, blanch the egg noodles [4 oz. per portion] for 2-3 minutes.
3. Remove noodles with a Noodle Spider. Set aside bowl assembly.
4. Allow the pot to come back up to a boil, then add bok choy halves.
5. Blanche Gai Lan for 2 minutes,
6. Remove Gai Lan with a Noodle Spider. Set aside for bowl assembly.

Assemble

1. Set drained, cooked noodles into the serving bowl
2. Lay the blanched Gai Lan adjacent to cooked noodles, in the bowl
3. Then place 8-10 dumplings adjacent to the Gai Lan
4. Ladle 2-3 cups of broth over the noodles and dumplings.
5. Garnish your bowl with Tiger Sate, Chinese red vinegar, and sliced scallions
6. Serve

Notes:

Why I Love This Recipe

 This recipe is a great recipe to include your family, specifically kids. I’ve had so many fond warm memories of making Hoành Thánh with my family. It’s in those precious moments we were not only making Hoành Thánhs, but we were also making memories. If you love a little spice, I strongly recommend garnishing the dish with (my favorite condiment) Chrouk Meta. If you like your dish milder, the Tiger Sa Te is great. Both items are available at www.tumamispices.com

What is 'Gai Lan'?

[click here]

Recommended Products:

Son Fish Sauce

Tiger Sa Te [Mild]

Kaedama Sun Noodle

Similar Recipes

Turkey Pho [Phở Gà Tây]

Phở Tái Bò [Beef Pho]

Phở Gà [Chicken Pho]

Duck Phở

www.cheftu.com/recipelibrary/hoanhthanhsup

dumplings, noodles, soup, hoanh thanh, mi, egg noodles

dinner

Vietnamese

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Turkey Pho [Phở Gà Tây]

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Shrimp Udon

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Mì Vịt Tiềm [Saigon-style Duck Egg Noodle]

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Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

Phở Dặc Biệt Recipe

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Yield 6

Author Chef Tu David Phu

Prep time

2 Hour

Cook time

7 Hour

Inactive time

4 Hour

Total time

13 Hour

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Phở Dặc Biệt

Pho has quite a captivating story that entails colonialism, food rationing, & diaspora. If there’s any Vietnamese dish that tells the story of Vietnamese history in the last 100 years, without hesitation, it would be #pho.

Ingredients

Broth

• 3 lbs. Beef Neck Bones
• 3 each, Beef Tendons
• 1 lb., Beef Tripe
• 2 lbs., Beef Brisket
• 2 packages, Beef Balls (optional)
• 1 each Yellow Onion
• 1 each Garlic, Head
• 2 oz. Hawaiin Ginger, Fresh & Unpeeled
• 5 pods, Spice Tribe Sun-Dried Star Anise
• 1 Spice Tribe True Ceylon Cinnamon Stick
• 1/2 tsp Spice Tribe Aegean Fennel Seeds
• 1/4 tsp Spice Tribe Highland Cloves
• 2 tbsp Organic Sugar
• 2 tbsp Kosher Salt
• 4 tbsp Son Fish Sauce
• Fill to cover, Water [do not overfill beyond max capacity, reference Instapot manual]
• 2 quarts Beef Bone Broth

Pho Noodles

• 2 lbs. Fresh Pho Rice Noodles (or dried)

Garnishes

• 12 oz., Thin Sliced Wagyu (ask the butcher to slice, shabu-shabu style. Or it's available at your local H-Mart)
• 16 oz., Bean Sprouts (optional)
• 2 bunches, Scallions, sliced
• ½ each, Yellow Onion, sliced
• 1 each, Jalapeno, sliced
• 1 bunch, Thai Basil
• As needed, Hoisin & Sriracha
• Tiger Satế optional [this is my favorite pho condiment]

Instructions

Parboil Bones and Meat

1. Clean the brisket, beef neck bones, and beef tendon under cold running water for 10 minutes.
2. In a large pot, fill it with 12 cups of filtered water. Add 3 tbsp., of Kosher salt
3. Bring the pot to a simmer
4. Add the brisket, beef neck bones, beef tripe, and beef tendon.
5. Bring it back up to simmer and continue to cook for 10 minutes.
6. Skim any foam that surfaces.
7. Take the pot off the heat. Remove the bones and meat.
8. Rinse the bones and meat under cold running water for 5 minutes.
9. Strain the stock from the pot through a fine-mesh strainer.
10. Save the beef stock.

Make the Broth

1. Roast the aromatics by setting your oven on broil (low, preheated for 5 minutes).
2. Slice ginger into 1” chunks, do not peel
3. Slice onion into 1 “ chunks do not peel
4. Separate garlic cloves, do not peel
5. Place all aromatics in the oven to broil for 10 minutes.
6. Place all roasted aromatics into a large stockpot
7. Toast the spices in a small saucepan, place the cinnamon stick, star anise, clove, and fennel seeds
8. Heat the saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning
9. Add spices into a large stockpot with parboiled beef neck bones, beef brisket, and beef tendons.
10. Add the 12 cups of beef stock along with the parboiled beef neck bones and beef brisket.
11. Add 4 cups of beef bone broth (or water).
12. Add 2 tbsp. of Kosher Salt and 1 tbsp. of Organic Sugar.
13. Once the pot comes to a simmer, bring the heat down to a low-medium.
14. Continue to simmer the pot for 6 hours, skimming frequently (every 15 minutes) to ensure a crystal clear broth; with a minimum of 7 hours total
15. At the [4th hour mark], remove your beef tendons and beef brisket from the broth. Rinse the tendon and brisket under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours
16. As you approach the [6th and last hour], add the beef tripe to the broth; season the pot with 4 tbsp of Son Fish Sauce, 2 tbsp. of Kosher Salt and 2 tbsp. of Organic Sugar; prepare the noodles, and also herbs for the table so you have everything ready.
17. At the [7th hour] Add the beef balls. And remove the beef tripe from the broth. Rinse the beef tripe under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours.
18. Continue to skim the broth to remove any impurities (grey foam and grease) that have surfaced by skimming.
19. Continue to simmer the broth for an additional 30 minutes.
20. Turn the heat to low, to keep the soup hot.

Slice Meats

1. Slice the tendons 1/8" thick on its bias, with a sharp knife.
2. Slice the beef tripe 1/8" thick on its bias, with a sharp knife.
3. Slice the beef brisket 1/8" against the grain, with a sharp knife.
4. Slice the beef balls into halves or quarters. (optional)

Cook the Noodles

1. In a medium-size pot filled 75% with water and bring to a boil.
2. Add the fresh pho noodles and blanch for 5-7 seconds in the boiling water.
3. Remove the noodles from the pot with a strainer or colander.
4. Immediately assemble pho noodles into your bowls. The longer the noodle sits, the stickier it will be.

Assemble

1. In a large soup bowl, first, start with 4 oz. of blanched pho noodles in the bowl
2. Garnish the bowl with sliced beef tendon, brisket, tripe, and beef balls.
3. Ladle hot beef broth (10 oz.) into the bowl
4. Garnish the bowl with sliced yellow onions, scallions, cilantro, and Thai basil.
5. Serve immediately with Tiger Sa Tế, Son Fish Sauce, Hoisin and Sriracha as table condiments.

Notes

✨PHO HISTORY✨

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[Pre-Occupation]

Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t until the 19th century [French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically in Hanoi.

[1900-1950s]

There are many contributing factors & theories. However, there was one main fact that gave birth to Beef Pho; Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.

Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts & cultural intersections, going into the 20th century, Pho would be an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.

[1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho.

[1980’s]

The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950s-1980s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these expat Vietnamese communities that Beef Pho, once again, had its uprising.

Recommended Products:

Son Fish Sauce

Mekong Delta Spice Collection

Tiger Sa Tế

Similar Recipes

Phở Gà [Chicken Pho]

Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

Mì Xào Tỏi Vietnamese Garlic Noodles

https://cheftu.com/recipelibrary/phodacbiet

TDP Enterprises, LLC

beef, pho, noodles, soup

lunch, dinner, breakfast

Vietnamese

Did you make this recipe?

Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu