This summer, the kids took a horse-riding course. Everyday. From 9am to 5pm. For a week. Parents were over the moon.

After the first day…

Me: What did you learn today?

7-year-old: My horse pees from his belly button.

Me: ???

pork wonton soup (Hoành thánh thịt)

Note: My kid is allergic to shrimps so we opt for 100% meat. You could replace it with one part pork and one part shrimp if you want.

(Adapted loosely from Vicky Pham)

For the soup broth:
2 lb chicken bones
1 yellow onion (peeled and halved)
A couple of rock sugar pieces
Salt to taste

For the wonton (about 30 pieces):
1 lb ground pork (or 1/2 lb ground pork and 1/2 minced shrimps)
2 tbs oyster sauce
1 tsp sugar
1 tbs sesame oil
3 spring onions (chopped)
Ground pepper
1/2 pkg round wonton wrappers

To decorate:
3 spring onions (chopped)
Fried shallots

To make the broth:

1. In a large stockpot, cover chicken bones with water.
2. Bring to boil and discard the dirty water.
3. Refill the water to the stockpot and chicken bones.
4. Add yellow onion + rock sugar + salt.
5. Simmer for about 2 hours.
6. Re-seasoning to taste.

To make the wonton:

1. In a mixing bowl, mix pork + oyster sauce + sugar + sesame oil + chopped spring onions + ground pepper.
2. Place about 1 tsp of pork mixture in the center of a wrapper.
3. Brush the edge of the wrapper with water.
4. Fold the wrapper while pushing air bubbles out of the filling.
5. Pinch the edge together to seal.
   • Note: At this stage, you can freeze the uncooked wontons in a zip lock and store for a month.
6. Steam the wontons and set aside.
   • Note: You could also boil or fry the wontons.

To put the wonton soup together:

1. Put wontons in a serving bowl.
2. Ladle hot broth over the wontons.
3. Sprinkle chopped green onions and fried shallots.
4. Serve hot.