Chinese-Hoianese Legacy · Fried Wonton
Hoành Thánh (Hội An Wonton)
🥟
Photo coming soon
Locals often count it as one of Hội An's 'big three' specialties alongside cao lầu and white rose dumplings — despite being far less famous internationally than either.
Small wonton wrappers are filled with minced shrimp and pork, then either dropped into a light broth or deep-fried until brittle and topped with a chunky stir-fried tomato-shrimp-pork sauce. Hội An's Old Town restaurants, many run by families of Chinese descent, serve both versions side by side.
Why it's made this way: The dish descends from Chinese wonton-making traditions brought by Hoa (Chinese-Vietnamese) merchant families who settled in the old trading port of Hội An, adapted over generations with local seafood and a distinctly Vietnamese tomato-based topping.
More from Vietnam
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.