How to Make Hoành Thánh Súp (Wonton Soup) Recipe
Hoành Thánh Súp (Wonton Soup) is a comforting Vietnamese dish featuring tender pork and shrimp-filled wontons served in a flavorful, aromatic chicken broth with baby bok choy and shiitake mushrooms. This recipe combines traditional ingredients and techniques to create a warm, savory soup perfect for a satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Scale
Wonton Filling
- 1/2 lb ground pork
- 1/2 lb shrimp, minced
- 1 small shallot, chopped finely
- 1 tsp chicken bouillon
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp potato starch
- 1 egg
- 1 pack of wonton wrappers
Soup Broth and Garnishes
- 9 cups chicken stock
- 5–6 ginger slices
- 2 cloves garlic, smashed
- 8 mini dried shiitake mushrooms (or 4 large ones)
- 1 tsp sesame oil
- 2 tbsp chicken bouillon
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4–5 baby bok choy
- 1–2 green onions, sliced thinly
Instructions
- Prepare the Filling: In a mixing bowl, combine ground pork, minced shrimp, finely chopped shallot, chicken bouillon, oyster sauce, sesame oil, sugar, salt, pepper, potato starch, and egg. Stir continuously in one direction until the mixture is fully combined and develops a slightly sticky texture, indicating it’s ready to be wrapped.
- Wrap the Wontons: Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water, then fold the wrapper into a triangle shape. Next, wet the two opposite ends of the triangle and press them together, or alternatively pinch all four corners together to form a money bag shape.
- Prepare the Broth: In a large pot, bring the chicken stock to a boil. Add ginger slices, smashed garlic, dried shiitake mushrooms, chicken bouillon, sesame oil, sugar, salt, and black pepper to the stock. Reduce heat and let it simmer gently for 25 minutes to infuse the flavors. After simmering, remove ginger, garlic, and whole shiitake mushrooms from the broth, slicing the mushrooms for later use.
- Cook the Vegetables: Cut baby bok choy in half lengthwise and add to the simmering broth. Cook for about 2 minutes until just tender but still crisp.
- Cook the Wontons: Gently drop the wrapped wontons into the simmering broth and cook for approximately 5 minutes, or until they float to the surface and are fully cooked through.
- Serve: Ladle the broth, wontons, bok choy, and sliced shiitake mushrooms into bowls. Garnish with thinly sliced green onions. Serve hot for a comforting and flavorful meal.
Notes
- Ensure the filling is sticky by mixing in one direction to help the wontons hold together well during cooking.
- Be gentle when folding the wontons to prevent tearing the wrappers.
- Simmer the broth gently to avoid cloudiness and maintain clarity.
- You can substitute dried shiitake mushrooms with fresh ones if desired, adjusting cooking time accordingly.
- For a vegetarian option, replace pork and shrimp with minced mushrooms and tofu, and use vegetable broth instead of chicken stock.