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Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

Kate Williams 1 comment

As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. Phan's fried wontons use the same filling as his wonton soup—mainly shrimp, pork, mushrooms, and chestnuts—but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumplings is balanced with a spicy tomato sauce spiked with fish sauce. More

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

Serious Eats Kate Williams Post a comment

As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. There, much of the food is a mash-up of cultures (including even Japan), so serving fried wontons is not a major leap, cuisine-wise. Phan's fried wontons use the same filling as his wonton soup--mainly shrimp, pork, mushrooms, and chestnuts--but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumplings is balanced by serving them with a spicy tomato sauce spiked with fish sauce. More

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