Mì Hoành Thánh Instant Pot (Vietnamese Wonton Noodle Soup)
Author: Katie Le | Katie’s Test Kitchen
- 2 – 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
- 1 lb of ground pork
- 1/2 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
- 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
- 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.
Broth for 8-quart Instant Pot
1. Parboil pork bones on the stove for about 10 minutes. Rinse well with cold water. Add bones, daikon, onion, salt, rock sugar, and 7 tbsp of soup base. Pour about 6 cups of boiling water, enough to cover ingredients. Select Manual/Pressure Cook, 20 minutes for pork neck bones and 30 minutes for pork marrow bones. Allow 15 minutes NPR or full NPR if you have time.
2. Mix all wonton filling ingredients and let it sit for 10 minutes. Using the wonton wrapper add about 1 tsp or so of filling. Fold the edges together to make little “purses”. You can wrap wonton in big batches and separate them using mini muffin pans or ice cube trays. Use food wrap to cover and place in freezer. When you’re ready to cook, drop them into boiling water. Cook until they float to the surface. Remove and set aside
3. Once the pressure has been released (if you’re doing 15 NPR, then QR 15 minutes after cook time is up), open lid and remove all solid ingredients. Add about 12 more cups of boiling water. Switch to saute mode, adjust to high and bring broth to a boil. Cater to your taste by adding mushroom seasoning, sugar or more soup base.
4. To serve, add cooked noodles and wonton to a large bowl, and ladle boiling broth over. Garnish with chopped onion and cilantro. Top with garlic chives, ground peper, and fried shallot. Serve with bok choy, fresh lettuce, and hot chili.