Pork Meatball Noodle Soup / Bún Mọc
Bún Mọc is actually one of my mom's favorite noodle soups to make because, unlike phở, which can take hours to make, bún mọc actually comes together quickly!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 quarts Water
- 2 lbs Pork Spareribs
- 1 Yellow Onion
- 2 inch knob Ginger
- 4 tbsp Fish Sauce
- 2 tbsp MSG
- 1 inch nub Rock Sugar
- 16 oz Giò Sống / Pork Paste
- 1/4 cup Dried Wood Ear Mushroom
- 2 tbsp Minced Shallot
- 1 tsp Black Pepper
- 1 lb Vermicelli Noodles
- 15 oz Chả Lụa
- Green onion
- Cilantro
- White onion
- Thai chili
- Fried shallots
Instructions
- 1
Parboil pork spareribs, then rinse and clean pork under cold water to remove the porky odor
- 2
Char onion and ginger on a dry pan, open flame, or broil on an oven rack
- 3
To a clean stockpot, add four quarts of water, cleaned pork, and charred aromatics
- 4
Bring up to a boil, skim off any impurities, and simmer covered for one hour. Then remove onion and ginger to help keep the broth light and clean
- 5
Mọc (Meatball):
- 6
Rehydrate dried wood ear mushrooms in warm water for ten minutes
- 7
In a mixing bowl, combine pork paste, wood ear mushroom, minced shallots, and black pepper
- 8
Form small balls with two spoons and drop them into the pot to cook through
- 9
Noodles:
- 10
Bring salted water up to a boil, add rice vermicelli noodles, and cook for 5-6 minutes. Take the pot off the heat, cover it, and let the noodles sit in the pot for another 5-6 minutes. Drain and rinse under cold water to stop the cooking process, and toss in oil to prevent noodles from sticking
- 11
Garnishes:
- 12
Thinly slice white onion, and submerge in cold water to remove raw onion flavor. Cut green onions, cilantro and Thai chili
- 13
Assembly:
- 14
To serve, add noodles, pork meatballs, toppings, broth, and garnishes to a bowl