January 28, 2013
[Photograph: Eric Wolfinger]
As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. There, much of the food is a mash-up of cultures, so serving fried wontons is not a major leap, cuisine-wise.
Phan's fried wontons use the same filling as his wonton soup—mainly shrimp, pork, mushrooms, and chestnuts—but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumplings
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