Classic Pork Wonton Noodle Soup

Method

Make the pork bone broth: In a large pot over high heat, combine the pork chuck bones, ginger, spring onion, dried shrimps, Shaoxing wine and water. Bring to a boil, then lower the heat and simmer for 90 minutes. Remove from the heat and strain the liquid into another pot. Season with salt as required.

Make the wonton filling: In a medium-sized bowl, combine all the filling ingredients and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.

Ingredients

SERVES 4

PORK BONE BROTH

• 800g pork chuck bones

• 7tbsp (40g) sliced fresh ginger

• 1 spring onion, white part only

• 1tsp dried shrimps, rinsed

• 2tbsp (30ml) Shaoxing rice wine

• 8½ cups (2L) water

• Salt

PORK WONTON FILLING

• 200g fatty ground pork

• 6 tbsp (30g) grated fresh ginger

• 1 tbsp (15ml) oyster sauce

• 1 tsp sesame oil

• 1 tsp cornstarch

• Pinch of freshly ground white pepper

• Pinch of salt

• 20 wonton wrappers

• Scant 80g thin-cut Egg Noodles

• Bunch of bok choy, trimmed

• Sliced spring onion, for garnish

• Fried garlic flakes, for garnish

To assemble, place one wonton wrapper on a clean surface. Place a heaping teaspoon of the mixture in the center and brush half of the edges of the wrapper with water. Fold the wet edges over (in half) to make a rectangular shape and enclose the filling. Brush one of the corners with water and fold inward to overlap with the other corner. Press to seal and transfer to a baking sheet lined with parchment paper. Continue until all the remaining wontons are formed.

Bring a large pot of water to a boil, then cook the noodles for about 3 minutes, or until just cooked through. Remove them from the pot, using a mesh strainer, drain and divide among four serving bowls. Cook the wontons in the same boiling water until cooked through, 4 to 6 minutes. Remove from the water, using a slotted spoon, and divide among the serving bowls. Blanch the bok choy in the boiling water until just cooked, about 1 minute. Remove with a slotted spoon and divide among the serving bowls. Ladle the pork bone broth over the wontons, noodles and bok choy and top with spring onion and fried garlic flakes. Serve immediately.

This classic Thai dish is a standout and comes from northern Thailand, which is home to some of the spiciest foods with a rich complexity of flavors. Khao soi in and of itself isn’t super spicy on the Scoville scale, but the curried soup base is laden with some strong spices, including turmeric, cumin and coriander.

Method

Make the khao soi paste: In a food processor, combine all the paste ingredients and blitz until smooth. Transfer to a small bowl and set aside until required.