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By meWATCH Published: 04 Jan 2016 Audio: English
The inspiration for my Bun Cha Wonton Soup comes from one of my favourite Asian cuisines, Vietnamese and is a twist of a popular Cantonese dish. The sweet and salty pork wontons sit nicely in a pork and chicken stock flavoured with rice wine vinegar, pepper, soy and Worcestershire sauce. It is livened up with the heat of red chilies and ginger which is balanced with fresh mint, watercress and lime. It is a simple dish to prepare but is big and bold on flavour and is as comforting as a big warm hug !
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