Mì Hoành Thánh Instant Pot (Vietnamese Wonton Noodle Soup)

katiestestkitchen.com

Thuy Nguyen

subheading: Broth for 8-quart Instant Pot:

2 to 3 lbs of Pork Bones (marrow bone is the preference, but you can use neck bone as well)

1 medium size daikon (peeled and halved)

1 onion (peeled)

1 tsp of salt

7 tbsp of Quoc Viet Hu Tieu or Pork Soup Base

about 1 tbsp of rock sugar (a little larger than a thumb size)

mushroom seasoning to taste

subheading: Wonton Filling:

1 lb of ground pork

½ lb of shrimps (more or less up to you, peeled shell and chopped to small chunks)

1 small onion (minced)

2 green onion (used white part, minced)

1 tsp of salt

1.5 tbsp of soy sauce (I used Maggie Seasoning)

1.5 tbsp of sugar

1 tbsp of sesame oil

subheading: Others:

Egg Noodles (I prefer the packages in the refrigerated/frozen section versus the dry ones, each package usually has 4 bundles, a bundle is 1 serving; I blanched in boiling water before serving, optional to add some sesame oil to separate the noodles; follow instructions on the package for best result)

1 package of wonton wrapper (I prefer the square shape version)

cilantro and onion (chopped)

ground pepper

fried shallot

fresh chili peppers

lettuce

1 lb of bok choy (blanched in boiling water with a 1 tsp of salt)

garlic chives (trimmed and cut to about 2 inches legnth)

Optional Extra Toppings: Quail Eggs, Imitation Crabs, Shrimp Balls, BBQ Pork (Xa Xiu), Boiled Shrimps… etc.

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