How to Make Hoành Thánh Súp (Wonton Soup) Recipe
This Hoành Thánh Súp (Wonton Soup) recipe features delicate pork and shrimp-filled wontons simmered in a flavorful chicken broth infused with ginger, garlic, and shiitake mushrooms, complemented by fresh baby bok choy. Perfect for a comforting and savory Vietnamese-inspired 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, finely chopped
- 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 wraps
Soup Broth and Vegetables
- 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, thinly sliced
Instructions
- Prepare the Filling: In a bowl, mix the ground pork, minced shrimp, finely chopped shallot, chicken bouillon, oyster sauce, sesame oil, sugar, salt, pepper, potato starch, and egg. Stir the mixture consistently in one direction until all ingredients are well combined and the mixture becomes slightly sticky, ensuring a cohesive filling for the wontons.
- Wrap the Wontons: Place about one tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water and fold the wrapper into a triangle. Then, wet the two opposite ends of the triangle and press them together to seal. Alternatively, you can pinch all four corners together to create a money bag shape, ensuring the filling is sealed tightly inside.
- Prepare the Broth: In a large pot, combine the chicken stock, ginger slices, smashed garlic cloves, dried shiitake mushrooms, chicken bouillon, sesame oil, sugar, salt, and black pepper. Bring the mixture to a boil then reduce the heat to a simmer. Let it cook gently for 25 minutes to allow the flavors to meld. After simmering, remove the ginger, garlic, and any aromatics from the broth. Slice the shiitake mushrooms thinly for serving.
- Cook the Vegetables and Wontons: Cut the baby bok choy in half and add them to the simmering broth, cooking for about 2 minutes until just tender. Then gently drop the wrapped wontons into the broth and cook for approximately 5 minutes or until they float to the surface and are fully cooked through.
- Serve: Ladle the hot broth along with bok choy, sliced shiitake mushrooms, and wontons into serving bowls. Garnish with thinly sliced green onions. Serve immediately to enjoy the comforting flavors of this classic Vietnamese soup.
Notes
- You can substitute the pork and shrimp filling with all pork or all shrimp according to preference.
- Use fresh wonton wrappers for the best texture; thaw frozen wrappers properly before use.
- Adjust seasoning in the broth to taste, especially salt and pepper.
- For a spicier version, add a dash of chili oil or fresh sliced chili when serving.
- Potato starch helps bind the filling; cornstarch can be used as an alternative.