🍜⭐ Premium

Soupe de wontons vietnamienne (Mì Vằn Thắn)

Name: Soupe de wontons vietnamienne (Mì Vằn Thắn)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 servings
Cuisine: VN
Ingredients: 1 kg pork neck or rib bones; 500 g chicken wings (optional, for a richer broth); 3.5 litres water; 1 large yellow onion, halved; 50 g fresh ginger, sliced; 20 g dried shrimp, rinsed; 30 g rock sugar (đường phèn); 4 tbsp fish sauce, divided; 1 tsp salt; 1 tsp ground white pepper, divided; 400 g pork shoulder, in one long strip; 2 tbsp hoisin sauce; 1 tbsp light soy sauce; 1 tbsp honey; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp five-spice powder; 3 cloves garlic, minced, divided; 24 wonton wrappers (thin, square); 200 g ground pork, not too lean; 250 g raw shrimp, peeled and deveined, divided; 4 dried wood ear mushrooms, soaked and finely chopped; 5 scallions, divided; 1 tsp sugar; 1 tsp sesame oil; 1 egg white; 400 g fresh egg noodles (mì trứng); 100 g bean sprouts; to taste fresh cilantro, for garnish; 2 tbsp fried shallots, for garnish; 1 fresh red chili, sliced, for garnish

60m

Prépa

180m

Cuisson

Portions

Difficile

Difficulté

Nouilles aux œufs dans un bouillon de porc clair et parfumé, avec wontons porc-crevette, char siu et crevettes.

#vietnamese#soup#noodle-soup#pork#shrimp#wonton#chinese-vietnamese#comfort-food

Portions

4portions

Ingrédients

Nutrition

calories680

protein38g

carbs72g

fat24g

fiber4g

Par portion

Étapes

Make the clear broth

Rinse the pork bones and chicken wings, then put them in a very large pot and cover with cold water. Bring to a rolling boil for 5 minutes to draw out blood and impurities, then drain, rinse the bones and the pot, and return the bones to the clean pot. Char the onion and ginger directly over a flame or under a hot broiler until blackened in spots, then add them to the pot with the 3.5 litres fresh water, the dried shrimp, rock sugar and salt. Bring to a boil, lower the heat, and simmer very gently, skimming now and then, for about 2 1/2 hours, stirring in 3 tablespoons of the fish sauce near the end.

⏱2:30:00

Marinate and roast pork

In a bowl, mix the hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, 2 of the minced garlic cloves and 1/2 teaspoon of the white pepper. Rub all over the pork shoulder strip and marinate in the fridge for at least 2 hours, or while the broth simmers. Preheat the oven to 200°C (400°F) and roast the pork on a rack over a lined tray for about 25 minutes, basting with the marinade every 10 minutes, until deeply caramelized and cooked through to at least 71°C (160°F) in the center. Rest for 10 minutes, then slice thinly.

⏱25:00