The difference is the filling of the wonton. This version uses fish sauce as seasoning and uses all pork. The previous version was made using a mixture of pork and prawn, and seasoned with soy sauce. The Char Siew or Red BBQ Pork is marinated and cooked differently too. I like both version equally well! However, this version was easier to make.
I flavoured the broth with lemongrass and ginger because I wasn’t feeling too well. Lemongrass has been known to have anti-bacterial properties, and ginger has anti-oxidant and anti-inflammatory properties too. With healing properties like that, it should be helpful to fight my infection.
The girls totally enjoyed their dinner, and cleaned their bowl really quickly. Not one drop of broth was left. That was the greatest compliment and appreciation my girls have given me. It made every little effort worth while, especially when I was aching all over and fighting a fever while making this meal for them. That’s the joy of cooking for the people you love. 🙂
For pictorial guide on how to wrap the wonton, go to this post.
Wonton Noodle Soup
Moo Dang (Thai style bbq roast red pork)
- 500 g pork shoulder cut to long strip like pork fillet or use pork fillet
- 7 cloves garlic smashed
- 2 bunches of coriander roots smashed
- 1 tbsp Chinese 5 spice powder
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 cup fish sauce
- 1 tsp white pepper
- 1 tsp red food colouring optional
- 8 cups pork or chicken broth
- 2 stalks lemongrass bruised
- 6 slices galangal
- 4 slices ginger
- 1 yellow onion whole but paper peeled
- 4 garlic cloves smashed
Ingredients for wanton (Makes about 45 wantons)
- 500 g minced pork or chicken
- 1 tbsp fish sauce
- 1 tbsp shao xing wine
- 1-2 tsp sesame oil
- Ground white pepper to taste
- 1 tbsp grated ginger
- 2 cloves minced garlic
- 2 tsp corn flour
- 1/2 egg
- 1 stalk spring onion chopped
- 1 packet of wanton wrapper
- Little bowl of water to seal dumplings
- Fresh egg noodles blanched as per packing
- Left over minced pork mixture blanched
- Chye sim blanched
- Cooked wonton
- Moo Dang Thai roasted red pork
- Lemongrass broth
- Chopped cilantro
- Thai chilli flakes optional
- Garlic oil optional
Mix fish sauce, honey, sugar, white pepper, and chinese 5 spice in a mixing bowl.
Whisk to combine, then add garlic and coriander.
Use a fork to pierce the pork shoulder / fillet for marinade to penetrate in.
Place pork into marinate and use your hands to massage the marinate into the meat.
Use a glove to prevent staining.
Cling wrap the bowl, and allow to marinate for 1 hour to 24 hours.
Preheat oven to 200C.
On a foil lined and lightly greased baking tray, place pork on top without touching each other.
Spoon some of the marinade on to pork.
Allow to bake for 40 minutes, basking once again with left over marinate half way through.
Place everything into a stock pot, and bring to a boil.
Lower to a simmer, cover, and allow to simmer for 15-20 minutes.
Scoop out ginger, galangal, lemongrass, garlic, and onion before serving.
Put all the ingredients for wanton except for the wrapper into a large mixing bowl.
Use a wooden spoon or chopsticks to mix meat in one direction until meat is stringy.
Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick.
You will need a little bowl of water to seal the wanton.
Place about 1 tsp of meat filling on wanton wrapper.
Dip finger into water and apply around the bottom edges
Fold and seal the edges.
Fold in half again length wise and pinch the ends together.
Continue until done.
I lay mine out on a tray so it will not stick together when I freeze it.
To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.
If cooking immediately, then no need to freeze.
There is no need to defrost wonton before cooking.
Cook wanton in a boiling pot of water for about 3 minutes or until cooked.
After wanton is cooked, take it out and set aside.
Assemble by adding noodle to bowl.
Cook your noodle serving by serving.
Top with blanched minced pork, chye sim, wonton, moo dang.
Scoop broth over toppings.
Garnish with chopped cilantro, thai chilli flakes, and a little drizzle of garlic oil.
Adapted from Moo Dang adapted from Foodtraveltv