Wonton Soup – Canh Hoành Thánh

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My entire family loves wonton soup but especially my oldest and youngest son.  They will both down 15 wontons each!  You would think that they were in some sort of an eating contest or something..lol.

For this recipe I had chosen to use pork neck bones instead of the marrow bones because it does not take as long to cook. If you would like to use marrow bones feel free to do so but you will need to cook them for about 3 hours.

There are also a few more ingredients that you can add to the broth if you wish and those ingredients are dried shrimp, dried squid and daikons to sweeten the broth. I have chosen to leave them out because I  did not feel it was necessary to use them since I was seasoning my broth with the condensed wonton seasoning cubes.

And whenever I eat wontons I must have it with my spicy dipping sauce ! I refuse to eat wontons without it…lol .  It definitely gives it more flavor and I would highly recommend giving it at try !

I hope you all love my wonton soup recipe as much as we do !

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Wonton Soup - Canh Hoành Thánh

Course Soup

Cuisine Vietnamese

Servings 74 Wontons

Ingredients

• 2 LBS Pork Neck Bones
• 2 Packages Wonton Wrappers 14 oz each

For The Broth:

• 10 Cups Water
• 1 Tablespoon Salt
• 3 Condensed Wonton Seasoning Cubes
• 1 Tablespoon Totole Chicken Soup Base Mix
• 1 Whole Yellow Onion Peeled

For The Filling:

• 1 LB Ground Pork
• 20 Large Shrimp ( peeled deveined and minced )
• 1/2 Teaspoon Sugar
• 1/8 Teaspoon Garlic Salt
• 1/8 Teaspoon Black Pepper
• 1 Tablespoon Fish Sauce
• 1 Teaspoon Maggi Seasoning
• 1 Teaspoon Sesame Oil
• 2 1/2 Tablespoons Chopped Shallots
• 1/4 Cup Chopped Green Onions

Garnish With:

• Chopped Green Onions Chopped Cilantro, Fried Shallots & Black Pepper
• OR
• Cut Chinese Chives Frired Shallots & Black Pepper

Spicy Dipping Sauce ( Optional ) :

• 1 Tablespoon Hoisin Sauce
• 1/2 Teaspoon Siracha
• 1/2 Teaspoon Sa-te Sauce

Instructions

• Par-boil the pork bones.
  
• Fill a large soup pot with water. Add in the pork bones and bring the water to a boil.
  
• Boil for 5 minutes. Slightly reduce the heat to prevent the water from boiling over. Skim off impurities.
  
• Rinse the bones clean and set aside.
  
• Make the broth. Fill a large soup pot with 10 cups of water. Add in 1 tablespoon of salt.
  
• Add in 3 of the Condensed Wonton Seasoning cubes.
  
• And lastly add in 1 tablespoon of Totole Chicken Soup Base Mix and bring to a boil.
  
• Place the pork bones in the pot.
  
• Peel a whole yellow onion. Slice the top and bottom of the onion in a criss cross fashion but not all the way through. Also place the onion in the pot.
  
• Bring back to a boil. Then reduce the heat to Medium-Low and simmer for 1 hour.
  
• Check back often to remove any foam from the top of the broth.
  
• After an hour of simmering, discard the yellow onion and remove the pork bones from the broth.
  
• Save the pork bones. You can tear off the meat and dip them into some Vietnamese Fish Sauce Dipping Sauce ( Nuoc Mam Cham ) or you can even add them to the wonton soup if you'd like. It would be a shame to let them go to waste.
  
• Mince the shrimp.
  
• Make the filling. In a bowl combine the ground pork with the minced shrimp.
  
• Also add in the sugar, garlic salt, black pepper, fish sauce, Maggi Seasoning, sesame oil, chopped shallot and chopped green onions.
  
• Mix well with your hands.
  
• Wrap the wontons. Lay a wonton wrapper on a plate. Then add 1 teaspoon of the filling in the center of the wonton wrapper. Wet all four edges of the wonton wrapper.
  
• Place the rest of the unused wonton wrappers in a zip loc bag to prevent them from drying out. Or you can place a damp towel over the stack of wonton wrappers.
  
• Fold the bottom up and gently press down along the edges to seal it.
  
• Fold the top down over the filling.
  
• Dap some water onto the right corner of the wonton wrapper. Gently push at the center of the wonton and this will bring the two corners closer together.
  
• Then place the left corner over the right corner so that it overlaps one another. Press down to seal them together.
  
• Place on a plate and set aside.
  
• Boil the wontons. Fill a large pot halfway up with water and bring to a boil.
  
• Drop in the wontons and bring back to a boil. I like to add in only 10 at a time so that they have some room to float around.
  
• Wait for all the wontons to float to the top .
  
• Then add in 2 cups of cold water to pot. This step is to ensure that the wontons get fully cooked through.
  
• As soon as it has come back to a boil immediately remove the wontons from the pot.
  
• Place the wontons in a bowl.
  
• Ladle some of the broth over the wontons. Garnish with some chopped green onions, chopped cilantro, a handful of fried shallots and a sprinkle of black pepper.
  
• Or if you choose to you can garnish with some chinese chives, a handful of fried shallots and a sprinkle of black pepper.
  
• Serve with a spicy dipping sauce (optional) .
  
• In a small bowl combine 1 tablespoon of Hoisin Sauce, 1/2 teaspoon of Siracha and 1/2 teaspoon of Sa-te sauce.
  

Notes

With one pound of ground pork I was able to make 74 wontons. If you do not want to make all of it in one day you can freeze the half of the filling and save it for another day.  In my family we had served each person 10 wontons and there was enough soup for 7 people. Here are some of the brands that was used in this recipe: