Won ton soup with egg noodles & crabmeat

Won ton soup with egg noodles & crabmeat

Ba mee

Street Food Asia
Alan Benson

My favourite ever won ton soup vendor has been at Sukhumvit Soi 38 for 40 years and I’m hoping he stays here, even after the whole block has been demolished. His stall is slightly separate from the part of this strip that’s being torn down, so I’m hopeful. He’s so friendly and humble and what I love about this dish is the way he makes everything himself from scratch. The noodles, the stock and the won tons, they’re all made so expertly by him. When you order a bowl, it comes with slices of his barbecued pork plus a garnish of fresh crabmeat; you don’t often get such special touches when you have this dish. Won ton noodle soup is considered comfort food and the kind of thing people eat when they’re maybe not feeling so well. But I like it any time, and I enjoy making it. It’s easy – you don’t need to make your own noodles the way my man does, but you should certainly make your own stock.


Quantity Ingredient
250g minced pork
1/2 teaspoon sugar
1/2 teaspoon see method for ingredients
1/2 teaspoon sesame oil
pinch salt
1/4 teaspoon white pepper
1/4 egg white
16 sheets 7 cm square fresh won ton wrappers
1 litre see method for ingredients
400g fresh thin egg noodles
100g cooked crabmeat
1/2 bunch watercress
1/2 bunch coriander leaves
6 spring onions, sliced
1/2 bunch garlic chives, sliced into 4 cm lengths
1 lemon, quartered
100g bean sprouts
2 red bird’s eye chillies, sliced
fish sauce, to serve


  1. Put the pork, sugar, garlic oil, sesame oil, salt, pepper and egg white in a bowl and mix well to combine. Lay the won ton wrappers out on a bench with one corner of each wrapper facing you. Place a teaspoon of the pork filling in the centre of the won ton, brush the top two edges with water and fold the bottom up to create a triangle; push down on the edges to seal them. Brush the two bottom corners with water, bring them together and press to seal. Fold the remaining corner backwards and press to secure against the back of the won ton. Repeat this process, placing each completed won ton under a damp cloth to keep them moist. Bring a large saucepan of water to the boil. Add the won tons and cook for 2 minutes, then remove and refresh them in iced water. Place the won tons in a colander and set aside.
  2. To serve the won ton noodles, put the pork stock in a saucepan and bring to the boil. Meanwhile, divide the egg noodles into four portions and blanch them separately for 20 seconds, then refresh in iced water. This allows the noodles to develop a nice firmness. Return them to the boiling water for 10 seconds, then place them in the serving bowls.
  3. Now place the won tons back in the boiling water to heat through, then transfer to the bowls.
  4. Pour the boiling broth over the noodles, top with 1 tablespoon of crabmeat into each bowl, and garnish with the watercress, coriander, spring onions and garlic chives.
  5. Serve with lemon wedges and bean sprouts on the side, along with sliced chilli and fish sauce to dip.
South-East Asian
Street Food
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