Big Bowl (noodles Soup) Recipe

Make filling

In a medium bowl combine ground pork, finely chopped shrimp (4 oz), finely chopped green onion (1 stalk), 1 tsp soy sauce, 1 tsp rice wine, 1 tsp cornstarch and 1/4 tsp white pepper. Mix until well combined and slightly sticky (about 1–2 minutes).

Wrap wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center. Wet two adjacent edges with water, fold into a triangle pressing out air, then bring the two opposite corners together and press to seal. Repeat to make ~12 wontons. Keep covered with a damp towel in the refrigerator.

Peel and smash 4 cloves garlic with the flat of a knife. Thinly slice 2-inch piece of ginger. In a large pot combine 8 cups chicken stock and 2 cups water and bring to a gentle simmer over medium heat.

Add smashed garlic and sliced ginger to the pot. Stir in 2 tbs light soy sauce, 1 tbs fish sauce, 1 tsp sugar, 1 tsp salt and 1 tsp white pepper. Simmer gently for 10 minutes to let flavors meld.

After 10 minutes, remove ginger slices (optional) and stir in 1 tsp sesame oil. Keep broth at a low simmer while preparing noodles, wontons and proteins.

Poach chicken: Reduce broth to a gentle simmer. Add whole chicken breast (8 oz) to the simmering broth and poach 8–10 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board, let rest 3 minutes, then thinly slice against the grain. Return any juices to the broth.

Cook wontons and shrimp: With the broth at a gentle simmer, carefully add the prepared wontons (12) and raw shrimp (8 oz) to the pot. Gently simmer until wontons float and shrimp turn pink and opaque, about 3–5 minutes. Use a slotted spoon to remove wontons and shrimp to a plate and keep warm. Leave broth simmering.

Cook rice noodles: Meanwhile, soak or cook 6 oz dried rice stick noodles per package instructions — usually soak in hot water 5–8 minutes for thin rice noodles, or blanch in boiling water 2–3 minutes — until just tender. Drain and rinse briefly under warm water to prevent sticking. Divide noodles among serving bowls.

Slice the poached chicken thinly and distribute over the noodles with the cooked shrimp and wontons. Add 2 cups chopped bok choy (or napa) and 1 cup bean sprouts; you can either blanch the greens in the hot broth for 30–60 seconds before adding to the bowls or leave them raw for crunch.

Bring the broth back to a gentle simmer. Ladle hot broth over each bowl to cover noodles and proteins (about 2–2.5 cups broth per bowl).

Garnish each bowl with sliced green onion (remaining 1 stalk), cilantro leaves, a sprinkle of fried garlic or shallots if using, a drizzle of chili oil (about 1 tsp), and a lime wedge. Serve soy sauce and extra white pepper at the table to taste.

Serve immediately while hot. Encourage diners to squeeze lime and add chili oil or soy sauce to taste.