It's a central Thai soup that developed due to an abundance of
freshwater shrimp. Boiled in water as a soup, the shrimp gave the
broth a real fishy flavor, so cooks started experimenting by adding
local Thai herbs into the boiling water to balance the fishy flavor. The
trio of herbs that worked so well to infuse the broth with a beautiful
aroma were kaffir lime leaves, lemongrass, and galangal, which are
still the three most important ingredients in any bowl of Tom Yum.
Guay Teow (Pho)
A small nugget of seasoned meat filling was placed in the center of
the wrapper with chopsticks. We would dip them lightly into a small
bowl of water and brush their tips around the filling on the borders of
the wonton skin. With the radish soup we will be able to smell a great
taste of the soaked wontons.