In the Philippines, there is an adaptation of the Chinese Wonton Soup which is called Pancit Molo. Though the word "pancit" means noodles, the Pancit Molo, which originates in the town of Molo in Iloilo, has actually no noodles in it but instead wontons and strips of wonton wrappers. And unlike the regular pancit dishes, pancit molo is not dry but soupy.
I remember back in the Philippines when wonton wrappers became available in our province, my mom made her first Pancit Molo like Chinese Wonton Noodle Soup. But instead of the thin egg noodles, she used "miki" which is the Filipino version of round fresh egg noodles. I find eating my mom's version of Pancit Molo truly comforting! Having both noodles and wontons make it a complete meal in a bowl...and I just love it! There's no "miki" here in Texas so I've been trying different kinds of noodles for my Pancit Molo. (My Pancit Molo, by the way has siomai in it instead of wontons. It's basically the same, the only difference is the thickness of the wrapper and way they are wrapped.) I've tried some varieties of egg and rice noodles...and the best fit I've found so far is the Jiangxi Rice Vermicelli! It's texture and light taste is so good with the siomai.
If you want a nice "tummy filling" and comforting soup, you should try this!
I remember back in the Philippines when wonton wrappers became available in our province, my mom made her first Pancit Molo like Chinese Wonton Noodle Soup. But instead of the thin egg noodles, she used "miki" which is the Filipino version of round fresh egg noodles. I find eating my mom's version of Pancit Molo truly comforting! Having both noodles and wontons make it a complete meal in a bowl...and I just love it! There's no "miki" here in Texas so I've been trying different kinds of noodles for my Pancit Molo. (My Pancit Molo, by the way has siomai in it instead of wontons. It's basically the same, the only difference is the thickness of the wrapper and way they are wrapped.) I've tried some varieties of egg and rice noodles...and the best fit I've found so far is the Jiangxi Rice Vermicelli! It's texture and light taste is so good with the siomai.
If you want a nice "tummy filling" and comforting soup, you should try this!
Ingredients :
- 1 bundle Jiangxi vermicelli
- 25-30 pcs uncooked pork siomai (Check out how to make siomai here.)
- 2 Tbsp oil
- 6 cloves garlic, chopped
- 1/2 onion, minced
- 6 cups chicken broth
- 3 Tbsp fish sauce
- salt and pepper, to taste
- 3 stalks green onions, chopped
- toasted garlic, for garnish
