I am so happy you love the way I cook the wontons ♥️! It’s the way my beloved Bà Ngoại (grandma) taught me and it’s a family favourite. Can’t beat family recipes. Thuyx
Absolutely love this, this is just my kind of food! Just love wontons and dumplings 🥟 So glad you’ve started your TV series & look forward to watching all of them. You must do a tasting session at the end. These look tremendous and love the tips. Dried octopus sounds interesting. Keep up the great work Thuy. James 🙂🙏
You have made my day, lovely James ♥️! Thank you for all your support and kindness as always. The wontons are really simple to make and you can fill them with all your favourite things. I am currently making these wontons for my cooking demos at food festivals and they have been a hit with everyone. It has been a lot of fun having some of the audience members on stage wrapping these dumplings with me! With regard to the dried shrimps/octopus, freeze these and take out the amount you need. Thuyx
If you are making chicken stock, you don't need to par boil the chicken carcass first, fry leeks/onions and carrots in a hot pan add seasoning add chicken and water, keep skimming it, hard work for a clear broth. Don't forget the small amount ginger and chilli in when frying, then add Daikon/mooli when making the stock and also the rock sugar. The broth is a chicken pho style, I use pork or chicken can be used for wontons but needs to be adjusted with fish sauce for the salt level. (if pork then you need to par boil the bones) When you seal the wontons you need use water to glue it together and the final thing don't over complex simple cooking, imagine if you only have 1 pot and a pan. Also don't forget to test fry/boil the test meat mixture before wrapping, adjust seasoning and add seasoning if needed.
Thank you so much for taking time to watch my video and leave a comment! I love that we all have our favourite way to make stock for this dish. Your chicken pho style broth sounds delicious! My grandmother taught me that wonton wrappers can be sealed with a simple twist at the top. My family and I have used this method for years and we have never had any filling spilling out when the wontons are boiled. However, if you prefer to seal the wontons with water, that is great too. I agree with you that one has to test the meat mixture either by frying or boiling prior to wrapping. I did that and tested this recipe on my family and friends before making the film. Of course, I can appreciate that everyone’s taste is subjective but I believe that the seasoning in my recipe gives everyone a good starting point. I am very chuffed that my producer and quite a large number of people I met while doing my cooking demos have made these dumplings and love them! Thuyx
One of my favourite recipes we too enjoy more shrimp than pork it looks delicious I will have try the dried octopus as I always use shrimp... Yours looks delicious a lovely clear broth x
Thank you so much for your very kind words, Carol Ann ❤️! I am so pleased your like my wonton noodle soup. I love that you know about the addition of dried shrimp in the stock. I would recommend the dried octopus if you can find them. I tend to keep these (and the shrimps) in the freezer and take out the amount needed when I make this soup. I hope you and your family are well. Thuyx
@@thuycooks Did you not I thought you did Thuy....Yes I can get most if not all Asian ingredients here its the European ingredients I struggle to get although I generally only eat Asian food now I cook European for my hubby sometimes but we have been here a long time and don't really crave for much now we just eat Thai food xx
I am so chuffed that you are going to make this dish! Let me know how you get on and I am here if you have any questions. With regard to the dried baby shrimp/octopus, do freeze them and just take out the amount you need for cooking. Thuyx
Thank you so much for subscribing to my RU-vid channel, Gisela❤️! I am so happy you love my wonton noodle soup. There will be a new Vietnamese recipe each week and I hope you will love these too. Thuyx
