Mmm…wonton soup – I don’t know why I never thought to make it before! This dish was a success and I will definitely make it again. I made two changes to the recipe: 1) the supermarket in Chinatown sells wonton soup base, so I didn’t make my own and 2) I couldn’t find yellow chives, so I used scallions. I thought it was really interesting how the dish is prepared. You need two pots – one for the soup broth and the other with boiling water. When you’re almost ready to eat, you carefully place the wontons into the boiling water. Once they float to the top they’re ready, placed into each individual bowl, and topped with broth.
I wound up making a lot of wontons, so the next day Koen fried them in a wok and we dipped them in sriracha and sweet chili sauce – yum!
Bánh Mì is Vietnamese for baguette. Almost all Vietnamese sandwiches are served on bánh mì with mayonnaise and other toppings, thanks to the French influence during the Indochine period. This was my first attempt at making a Vietnamese sandwich. I marinated the pork overnight with lemongrass, shallots, garlic, and many other spices and served it with pickled carrots and daikon (radish), cucumber, cilantro, chili peppers, and mayonnaise. Yum! I found this recipe on Rasa Malaysia, where I find most of my Asian recipes.