Wonton Soup (Súp Hoành Thánh)

Wonton soup is a beloved dish that has a rich history, tracing its origins to ancient China. The term “wonton” is derived from the Cantonese word wahn tan (云吞), which means “swallowing clouds.” This poetic description refers to the delicate, airy appearance of wontons floating in broth, resembling clouds. The dish has been a staple in Chinese cuisine for centuries, particularly in the southern regions like Guangdong and Hong Kong, where Cantonese cuisine thrives.

Wontons themselves date back to the Han Dynasty (206 BCE – 220 CE), although their precise origin is difficult to pinpoint. Initially, wontons were enjoyed primarily by the elite as a special delicacy during significant festivals. They evolved from a simple dumpling-like food into the stuffed, delicate morsels we recognize today. Traditionally, wontons are made from a thin dough wrapper filled with pork, shrimp, or vegetables, then boiled or steamed before being served in a savoury broth.

Over time, wonton soup spread across China and into neighbouring countries, including Vietnam and Thailand, each adding its local twist to the recipe. In the 19th century, Chinese immigrants introduced wonton soup to North America, where it became a staple in Chinese restaurants, blending with Western culinary traditions. Today, wonton soup is celebrated worldwide, representing both comfort food and a bridge between cultures, while still preserving its ties to its ancient Chinese roots.

Wonton Soup, or more precisely, Wonton Noodle Soup, is a dish I grew up with back in Vietnam. Some nights, my great aunt and uncle would take me to our favourite street vendor in Saigon, where we each ordered a bowl of Wonton Noodle Soup. The soup was simple – just wontons and noodles, garnished with green onions and cilantro – yet so delicious that it became the benchmark against which we measured every other bowl of Wonton Noodle Soup we tried elsewhere.

What makes a good wonton soup? To me, it’s all about a clear, light, yet refined broth. The wontons should be cooked perfectly, with wrappers that hold their shape and aren’t too soft. The fillings need to be flavourful and well-balanced. And most importantly, it must be served hot – just imagine enjoying a steamy bowl of wonton soup on a cold winter day.

Here are a few notes on my Wonton Soup recipe:

1. I like to keep my Wonton Soup simple, but feel free to add extra toppings like bok choy, chives, char siu (Cantonese-style barbecued pork), shrimp, quail eggs, carrots, broccoli, and more. Just be mindful not to overwhelm the delicate flavour of the wontons, as some toppings might distract from fully enjoying them.

2. I use my own prepared chicken stock for the broth. You can use homemade stock (preferably chicken for its light flavour) or canned chicken broth, adjusting the seasoning to taste.

3. There are two types of wonton wrappers: white and yellow. White wrappers are typically associated with Shanghai and Northern-style Chinese noodles and dumplings, while yellow wrappers are more commonly used for Hong Kong-style wontons. I prefer using the yellow wrappers, as they are what I’m most familiar with. They are thinner than the Shanghai-style wrappers and have a more delicate texture, which I find works beautifully for wonton soup.

4. 

   For the garnish, I like to use finely chopped green onions and a few pieces of pork greaves (tóp mỡ). Pork greaves, a traditional ingredient in Vietnamese cuisine, are not as commonly used by Vietnamese people living abroad, largely due to practicality – making them involves buying pork fat, slicing it, and frying it in oil. Additionally, some tend to avoid fatty ingredients. However, pork greaves add incredible depth of flavour to many dishes, especially soups and stir-fries. If you have them on hand, I highly recommend giving them a try!

Q&As on Wonton Soup

1. What is the difference between wontons and dumplings?

While wontons and dumplings are both popular types of filled dough in Chinese cuisine, they have key differences in their preparation and usage.

• Shape and Wrapping: Wontons typically have a thinner, square or triangular wrapper and are folded into various shapes, often resembling small, delicate parcels. Dumplings, on the other hand, tend to have a thicker, more robust wrapper and are usually shaped like half-moons or crescents.

• Filling: Wontons are often filled with a mixture of ground pork and shrimp, along with seasonings, and served in a broth (wonton soup). Dumplings can be filled with a wider variety of ingredients, such as vegetables, pork, beef, or seafood, and are usually served on their own, steamed, boiled, or pan-fried.

• Cooking Style: Wontons are most commonly boiled and served in soup, giving them a more delicate texture. Dumplings, depending on the type, can be boiled, steamed, pan-fried (potstickers), or even deep-fried, resulting in a more varied range of textures.

In short, wontons are a type of dumpling, but not all dumplings are wontons. The difference largely comes down to the shape, filling, and how they are typically served.

2. Is it difficult to wrap wontons? I’ve seen images of wrapped wontons, and they seem to require some skill.

Wrapping wontons can seem tricky at first, especially with the many creative ways people fold them. Some methods do take a bit of practice, but don’t worry! You can easily wrap wontons using a simple technique (as shown in the video for this recipe), and they’ll still look visually appealing. The key is to ensure the filling is secure inside the wrapper, and you’ll have beautiful wontons no matter which folding style you choose. Feel free to experiment with different folds as you gain more confidence!

3. Why shouldn’t I boil my wontons in the soup, and why should I boil them separately?

Boiling wontons separately from the soup is important to keep the broth clear. When wontons are boiled, they release starch and some filling juices, which can cloud the broth and affect its flavour. By boiling them in a separate pot of water, you preserve the clarity and clean taste of the soup. Once the wontons are cooked, you can add them to the clear broth just before serving to maintain its fresh and delicate presentation.

4. Can I fry my wontons?

Yes, you can definitely fry wontons! Fried wontons are a popular variation, offering a crispy and golden texture that contrasts with the soft filling. To fry wontons, simply wrap them as usual, then deep-fry them in hot oil until they are crisp and golden brown. They’re often served as an appetizer with dipping sauces like sweet and sour sauce or soy-based sauces. Just keep in mind that frying gives wontons a completely different texture and taste compared to the traditional boiled version found in wonton soup.

5. Can I freeze my wontons and consume them later?

Yes, you can freeze wontons to enjoy later! To freeze them properly, place the freshly wrapped wontons on a baking sheet in a single layer, making sure they don’t touch each other. Freeze them until they are firm, then transfer them to an airtight container or freezer bag. This method prevents them from sticking together. When you’re ready to cook, you can boil or fry the wontons directly from frozen – no need to thaw them first. Just add a few extra minutes to the cooking time. Frozen wontons can last for up to 2-3 months while maintaining their quality.

6. Is Wonton Soup a main dish or an appetizer?

Wonton Soup is often served as an appetizer, especially in its simpler form with just wontons and broth. However, if you add noodles to the soup, it becomes more substantial and is commonly enjoyed as a main dish. The addition of noodles, along with extra toppings like vegetables or char siu, transforms Wonton Soup into a hearty and filling meal.

7. How do you say “Wonton Soup” in Vietnamese, and how do you pronounce it?

In Vietnamese, “Wonton Soup” is called Súp Hoành Thánh.

• Súp means “soup.”
• Hoành Thánh refers to “wontons.”

To pronounce it:

• Súp is pronounced like “soop” (similar to English “soup”).
• Hoành Thánh is pronounced like “hwahng thanh,” where “hwahng” rhymes with “wang,” and “thanh” rhymes with “tang” but with a soft “h” sound at the end.

The pronunciation has subtle tones, as is common in Vietnamese.