1. Mix pork and shrimp in a medium bowl. Add fish sauce, soya sauce, rice wine vinegar, ginger, salt and pepper. 2. Mix egg in a separate bowl with a touch of water. 3. Place one teaspoon of pork and shrimp stuffing in the middle of the wonton, brush outside edges with egg wash and pull all four sides up to seal in the middle. 4. In a large pot, simmer the lemongrass with stock for 5 minutes. 5. Remove lemongrass and poach wontons for four minutes. 6. Finish with bok choy, kale, green onions and herbs. 7. Serve in a large bowl with a larger smile.