Chinese-Hoianese Legacy · Fried Wonton
Hoành Thánh (Hội An Wonton)
📷 Closely related photo — Photo: Sumit Surai / Wikimedia Commons · CC BY-SA 4.0
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.
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Part of World of Street Food — 3443 dishes from 118 countries.
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