2 ways to cook super delicious wonton noodles with pork bone and char siu for breakfast

Prepare the pork bones and simmer

Wash the pork bones thoroughly. To remove the odor and dirt, place them in a clean basin, add about 1 teaspoon of salt. Then pour boiling water over them and blanch for 2 – 3 minutes.

Rinse the pork bones again with water and let them drain.

Peel the white radish, wash it clean, and cut it into large pieces to cook the broth.

Place a pot on the stove, add about 4 liters of water and bring to a boil, add the pork bones, the cut radish, 1 – 2 shallots, and a little salt, then simmer on low heat for 1 hour. Skim off any foam when the water boils.

Prepare other ingredients

Shallots peeled, washed clean, keep about 3 – 4 bulbs, the rest shredded or sliced thinly to make fried shallots. Put the shallots in a bowl, add 1 tablespoon of cornstarch to make the shallots crispy and golden, mix well.

Green onions cleaned, chopped small. Add about 1 stalk of green onion to the minced meat for aroma.

Season the minced meat: 1 tablespoon of seasoning salt, 1/2 teaspoon of salt, 1 tablespoon of sugar, 1/2 teaspoon of pepper. You can adjust the seasonings according to your family’s taste.

Put a pan on the stove, heat the pan over medium heat, add about 3 – 4 tablespoons of cooking oil, when the oil is slightly bubbling, add the shredded shallots to fry until fragrant. When the shallots are golden and fragrant, turn off the heat, separate the fried shallots and oil.

Add 2 tablespoons of the fried shallot oil, 1 tablespoon of fried shallots to the meat bowl, stir well to let the meat absorb the flavors.

Carrots and white radish peeled, washed, drained, then cut into pieces or slices to taste. You can carve flowers to make the dish more appealing.

Making Wontons

Scoop a spoonful of meat filling and place it in the center of the wonton wrapper, then gather the corners of the wrapper to seal the filling. After that, twist the top lightly to prevent the filling from falling out.

Continue to do this until all the wrappers are used. If there is leftover filling, you can shape it into balls and add them to the broth to cook.

Cooking the Broth

After simmering the broth on low heat for about 1 hour, season it to taste with 1.5 tablespoons of seasoning, 1/2 teaspoon of salt, and 1 tablespoon of sugar. You can adjust the seasonings according to your family’s taste!

Next, add the carved white radish and carrot into the pot, cooking on low heat for about 5 more minutes until they are tender.

When you’re about to eat the noodles, add the wontons into the pot, cooking for about 5 – 10 minutes until they float on the water’s surface.

Blanch the fresh noodles in boiling water for about 2 – 3 minutes until cooked. Place the noodles in a bowl, ladle hot broth with carrots, radish, pork bones, and wontons over them. Add some fried onions, chopped scallions, and a sprinkle of pepper to make the dish more appealing.

Final product

Pour a little fish sauce into a bowl, add a bit of pepper or sliced chili for some spiciness, and you can enjoy it right away.

Pork bone wonton noodles are delicious with rich broth, soft and tasty wontons, and adding fresh chives enhances the dish’s appeal.

Prepare shrimp and pork bones

Wash the pork bones clean and place them in a clean bowl. To remove the foul smell and clean dirt from the pork bones, put them in boiling water mixed with a little salt and 1 smashed shallot for about 3 – 5 minutes.

Remove the shrimp heads, peel the shells, and then use a small knife to make a cut along the back to remove the shrimp vein. After cutting off the shrimp heads, gently squeeze the body of the shrimp to expose the vein a little and then pull it out with your hand.

Clean the shrimp, drain, and then chop finely.

Prepare lean pork

Peel and finely chop garlic and shallots.

Clean and drain 400g of lean pork, place it on a plate and use a fork to poke the meat several times so that when marinating with spices, the meat absorbs evenly.

Marinate the meat with 65g of char siu sauce (the remaining 15g will be used later to marinate the char siu filling for the wontons), along with minced garlic and shallots. Stir the meat well to ensure it is evenly coated with the sauce.

Let the meat marinate for about 30 minutes to allow it to absorb the spices.

Make char siu

Place a pan on the stove, turn on medium heat to warm the pan, and add 2 tablespoons of cooking oil. When the oil is hot, add 1 tablespoon of garlic and 1 tablespoon of shallots to sauté until fragrant.

Add the marinated meat to the pan, pour in fresh coconut water, and cook over medium heat until boiling.

Then, when the water boils, reduce the heat to low and cook until the sauce thickens. While braising the meat, frequently baste the sauce over the top and turn the meat regularly to ensure it absorbs the spices evenly.

Making wontons

Clean and finely chop the shallots. Clean and finely cut 30g of chives.

In a bowl, add 120g of minced meat, minced shrimp, chopped shallots, 30g of chopped chives, a little pepper, and 15g of remaining char siu sauce. Mix well so that the filling ingredients blend together and absorb the seasonings evenly.

Scoop a spoonful of filling into the center of the wonton wrapper. Do not add too much filling, as it will be difficult to wrap and may burst. Add 1/3 or 1/4 of a Laughing Cow cheese piece into the filling.

Fold the wrapper in half, gently pinching the edges to prevent them from unfolding. Pull the two ends of the dough together to form a wonton.

Boil a large pot of water over high heat, adding a bit of soy sauce and cooking oil.

When the water is boiling, lower the heat to medium, and add the wontons to boil (do not add too many to the pot, as the wontons may stick together).

Cook the wontons until they float and let them cook for an additional 2-3 minutes before removing them and dropping them into a bowl of cold water for about 1-1.5 minutes for a chewy texture, then remove and set aside.

Cooking the broth

Onions cleaned and cut into wedges. Mustard greens washed and then briefly blanched in hot water.

Add 400g of bones, the cut onions, and 2 liters of water into the pot, simmer on medium heat for about 40 minutes to extract the broth.
Then simmer on medium heat for an additional 5 minutes.

Finally, season with a little salt and a little rock sugar. Adjust the seasoning to taste, and once it suits the family’s preference, the dish is complete.

Fresh noodles blanched in boiling water, placed in a bowl, topped with boiled wontons, char siu, and bean sprouts, then pour the hot broth into the bowl to complete the noodle dish.

Final product

Soft and fragrant char siu meat combined with sweet and aromatic wontons, chewy fresh noodles, and a light, refreshing broth is a perfect combination, providing the family with a quality, nutritious breakfast.