When Annie makes won tons, it’s no small matter. She makes enough to feed an army — and have leftovers to feed them another night!
Ground pork mixed with minced shrimp, garlic, ginger, onion, green onion, water chestnut. Seasoned with salt, pepper, soy sauce, chicken bouillon, and sesame oil. The package of won ton wraps contains about 90 skins.
Filled and folded.
Making use of the last of the char siu.
Aloha, Nate
Here in San Jose we have some restaurants and delis that make good char siu. But with char siu marinades available at the Asian groceries, you can now make it at home without too much fuss.
We marinated some “country-style” pork ribs in char siu marinade for 2 days, then grilled them until cooked through.
Aloha, Nate
UPDATED Bun Rieu Recipe here
This is a Vietnamese soup noodle dish that features a shrimp, tomato, and tamarind flavored broth, pork meatballs with spiced minced crab meat and minced shrimp, tofu, rice noodles, and shiso leaves. Annie makes this about every 6 months, and the huge pot never lasts more than two days. It is intensely flavored, and savored to the last drop!
Aloha, Nate.