Hoanh thanh Hoành thánh
Hoi An’s wonton, filled with shrimp or with shrimp and pork, three ways: fried crisp under a tomato sauce, in a clear pork-bone broth, or on thin wheat noodles.
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Search on KlookWhere it comes from
Hoi An, where it came in as a Chinese port dish. Quảng Nam says hoành thánh; some northern speakers say mằn thắn or vằn thắn.
How to enjoy it
Soup: seven to ten dumplings in a clear pork-bone broth with straw mushrooms, cabbage, and pineapple, plus satay and crushed fried pork crackling. Eat it with plenty of broth.
Fried: folded square, on lettuce, tomato, and Trà Quế herbs, with a tomato-and-potato sauce or chili sauce.
Noodles: thin wheat noodles, blanched, with the dumplings and the same broth. Eat them hot.
The filling is land shrimp, or shrimp and pork; some bowls add pork liver, garlic chives, and a soft-yolk egg.
Where to try it
The old town.