Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Vietnamese
Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)
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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
Broth:
- 1 pound pork ribs (450g)
- 1 onion
- 1 shallot big
- 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 Vietnamese pork paste 450g) (store-bought or homemade, giò sống
- 0.3 oz wood ear mushroom 8g) (use double the amount if you only make the boiled meatballs, dried strips
Other toppings:
- 1 pound Vietnamese pork roll 450g) (or Chả Chiên or both, aka cha lua
Accompaniments:
- fermented shrimp paste on the side, aka mắm tôm
- lemongrass chili oil on the side, Ớt Sa Tế (Vietnamese
- mung bean sprouts
- celery (substitute for water spinach and banana blossoms)
- lime cut into wedges, or lemon
- cilantro
- green onions
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!
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