This recipe has all my favourite words in it! I mean, who doesn’t love wontons, BBQ pork, noodles AND soup, right. It’s an iconic street food dish in Thailand for a reason, and it’s one of my favourite meals to make when I’m relaxing at home and need a big bowl of warming soup to keep me company.
WATCH THIS RECIPE
Wonton & BBQ Pork Noodle Soup
PREP TIME
20 minutes
COOK TIME
55 minutes
SERVES
4
Ingredients
8 cups chicken stock
4 garlic cloves, peeled and lightly bruised
4cm piece ginger, sliced and lightly bruised
2 whole star anise
400g (14 oz) pork ribs, cut into individual ribs
1 tbsp light soy sauce
1 tsp sea salt
600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice)
200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced
200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces
Finely sliced spring onion (scallions) to serve
Wontons
200g (8 oz) pork mince
100g (3.5 oz) peeled prawns, finely chopped
¼ cup finely sliced spring onion (scallions)
1 tsp sesame oil
½ tsp sea salt
¼ tsp ground white pepper
1 tbsp water
1 tsp corn flour (cornstarch)
20 wonton wrappers
Steps
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For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.
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In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.
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Skim any scum from the surface of the broth. Strain the broth and keep warm.
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Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.
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Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.
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Notes:
– Mirin is a Japanese rice wine.
– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.
Amazing
this is one I will definitely cook again. DELICIOUS!
Delicious!
Super easy to make so I will admit that I omitted the wontons just as a personal preference open, I just really love noodles. I used the recipe included for the pork roast and it was delicious. Also, I did cut down on the Ginger. Just a wee bit again just for preference. I would highly recommend. Thank you so much for sharing your wonderful recipe!