Wonton Noodles (Mi Van Than)
Wonton noodles (Mi Wonton) is a soup noodle dish that combines wontons—dumplings wrapped in thin wheat flour skins—with egg noodles. Originally developed in the Guangdong region of southern China, it is widely consumed across East and Southeast Asia. In Vietnam, it is known as ""Mi Wonton"" and has undergone unique development, especially in the northern regions such as Hanoi. The choice of fillings, broth, and toppings varies by region and restaurant, resulting in a wide range of variations from traditional styles to modern interpretations. In recent years, it has become popular at local specialty shops and street stalls alike, and it is considered one of the noodle dishes that symbolize the everyday food culture of the area.
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- 7/16/2022
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- Finally! I found an incredibly delicious place in Vietnam!
Wonton noodles (Mi Ban Tan) with a rich broth of shrimp and seafood stock. I slurp the noodles while drowning in a flood of umami! After eating, I feel like I’m in heaven. Did I die?
A river to the afterlife for less than 300 yen
Phuong Beo frank noodles
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Overview of Wantan Noodles (Mi Van Than)
Wantan noodles (Vietnamese: Mì vằn thắn) is a noodle dish enjoyed from East Asia to Southeast Asia, especially popular in southern China and northern Vietnam. In Chinese, it is known as "雲吞麺" (Wantan Mian), and although it originates from Cantonese cuisine, it has evolved uniquely after being introduced to Vietnam. In northern Vietnam, particularly in Hanoi, it is called "Mi Van Than," and is characterized by its delicate flavors, rich toppings, and a distinctive soup.
Recently, wantan noodles are served in a wide range of eateries, from historical local restaurants to street stalls, with each establishment putting its own spin on the soup, the wantans, and the noodles that range from medium-thick to thin. This article details the traditional and Vietnamese-style adaptations of wantan noodles as served at "Phuong Beo frank noodles" in Hanoi, Vietnam.
Historical Background and Regionality
The roots of wantan noodles trace back to the Canton region. Between the late 19th and early 20th centuries, immigrants from southern China brought the dish to Southeast Asia, where it spread while merging with local food cultures. In northern Vietnam, due to the influence of Chinese Hoa people, Mi Van Than became established as a staple noodle dish, especially in Hanoi.
In eastern and southern Vietnam, similar noodle dishes are known as "Hu Tieu Hoa" and other names, but northern Mi Van Than stands out for its distinctive attention to the fillings in the wantans and the broth. The broth uniquely balances ingredients like shrimp, seafood, and pork, and char siu (roast pork) or homemade roasted pork is often added.
Main Characteristics and Components
- Soup: The broth is carefully made from multiple ingredients such as seafood (especially shrimp), pork bones, chicken bones, etc. It is packed with umami, has a clean fat and is often clear and transparent.
- Noodles: Wheat-based egg noodles are used, with a pleasant chew and smoothness. Some local shops make the noodles on-site.
- Wantans: Ground pork or shrimp paste is wrapped in a skin and boiled. Shrimp wantans, particular to the north, have a plump texture.
- Toppings: Char siu (or roast pork), leafy greens, chopped green onions, coriander, and spicy homemade chili oil are common. Fried shallots (hoang long) are also often added as a topping.
Local Food Culture and Variations
In Hanoi, Mi Van Than is popular for breakfast and is also commonly eaten for lunch or late-night snacks. It can be found throughout daily life in local markets, residential areas, and alleyways of office districts.
At renowned shops like "Phuong Beo frank noodles," great care is taken with the soup, which is praised for its deep seafood umami and the texture of homemade noodles. Freshness of ingredients such as shrimp, pork, and vegetables is also emphasized, providing a diverse range of flavors in a single bowl. Compared to the Chinese style, Hanoi-style Mi Van Than is lighter yet offers a richer depth of umami.
Eating Customs, Etiquette, and Local Enjoyment
In Vietnam, Mi Van Than is typically eaten using a spoon and chopsticks. In local eateries, lime, pickled chili vinegar, and nuoc mam (fish sauce) are added to taste, allowing each person to adjust the flavors as they wish. Tabletop chili sauce and fresh chili peppers are also frequently used, and experimenting with these to match the soup and toppings is one of the dish's key pleasures.
Nutritional Value and Modern Significance
Mi Van Than makes use of many high-protein, low-fat ingredients and is also relatively rich in vitamins and minerals. It is a versatile noodle dish loved as a light breakfast, a quick lunch, or a late-night snack. Each shop adds creative twists to the dish, making it a symbol of the richness of local food culture.
Related Dishes and Global Expansion
Various adaptations of wantan noodles exist throughout Asia, such as "Wantan Mian" in Guangdong, China, "Wantanmen" in Japan, "Wantan Mee" in Singapore and Malaysia, and "Bamee Giow" in Thailand. Northern Vietnam's Mi Van Than particularly highlights a strong seafood broth flavor, and in recent years has attracted attention in overseas Vietnamese restaurants.
In each bowl, one can see evidence of intercultural exchange, passion for ingredients, and a sense of local everyday life.