Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)

Name: Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)
Prep time: 30 min
Cook time: 1 h
Yield: 4 people
Ingredients: 1 pound pork ribs; 1 onion; 1 big shallot; 1 tbsp salt; 1 tbsp rock sugar; 1 tbsp chicken powder; 2 tbsp fish sauce; 8.5 cup water; 1 pound giò sống (Vietnamese pork paste); 0.3 oz dried wood ear mushrooom strips; 1 pound cha lua (Vietnamese pork roll); Mắm Tôm (fermented shrimp paste); Ớt Sa Tế (Vietnamese lemongrass chili oil); mung bean sprouts; celery; lime/lemon; cilantro; green onions

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Prep Time
30 mins
Cook Time
1 hr
Servings
4 people
Course
Main Course
Cuisine
Vietnamese

Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)

Gael Pickett

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Bún Mọc is a Vietnamese rice noodle soup with pork meatballs. The pork broth is clear and simple, yet packed with flavors. The best part? It's easier to prepare than many Vietnamese dishes.

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Ingredients

Servings

Broth:

1 pound pork ribs (450g)
1 onion
1 big shallot
1 tbsp salt
1 tbsp rock sugar (15g) (granulated sugar is ok)
1 tbsp chicken powder
2 tbsp fish sauce
8.5 cup water (2 litesr)

Mọc (Fried & Boiled Meatballs):

1 pound giò sống (Vietnamese pork paste) (450g) (store-bought or homemade)
0.3 oz dried wood ear mushrooom strips (8g) (use double the amount if you only make the boiled meatballs)

Other toppings:

1 pound cha lua (Vietnamese pork roll) (450g) (or Chả Chiên or both)

Accompaniments:

Mắm Tôm (fermented shrimp paste) (on the side)
Ớt Sa Tế (Vietnamese lemongrass chili oil) (on the side)
mung bean sprouts
celery (substitute for water spinach and banana blossoms)
lime/lemon (cut into wedges)
cilantro
green onions

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Instructions

Broth:

Parboil the pork ribs with water and some salt, then wash and rinse them thoroughly.
Return the pork ribs to the pot with water, onion, shallots, rock sugar and salt. Cook over medium-low heat for one hour, skimming off any scum that rises to the surface.

Boiled Meatballs:

Soak the wood ear mushrooms in water for 20 minutes. Chop them, but not too finely, if you want more crunchy texture in your meatballs.
Mix the mushrooms with the pork paste and keep the mixture in the fridge until the broth is ready.

Fried Meatballs:

Use your hands or two spoons to scoop the mixture. If it becomes too sticky, you can apply some cooking oil to your hands or spoons.
Fry the meatballs over medium-low heat until they turn golden brown.

Other Toppings:

Slice Chả Lụa (or Chả Chiên). Set it aside.

Rice Noodles:

Boil, rinse, and drain the rice noodles following the instructions on the packaging.
Divide the rice noodles into 4-5 bowls.

Vegetables & Herbs:

Rinse and finely chop cilantro and green onions.
Shred the celery, then soak it in water for 10 minutes. Drain thoroughly before serving.

Assemble & Serve:

Scoop the pork paste & mushroom mixture. Drop the meatballs into the broth. The meatballs are ready when they float to the surface.
Add the fried meatballs to the broth. Finally, season the broth with fish sauce and chicken powder. The broth should have a slightly saltier taste than desired, as it will dilute when served with noodles.
Place the rice noodles, pork ribs, fried and boiled meatballs into bowls. Ladle broth over the noodles and sprinkle with green onions and cilantro.
Adjust the flavors with mắm tôm and lime. Enjoy your meal!