Bún mọc (Rice vermicelli soup with pork balls Northern Vietnamese style)

BÚN MỘC or BÚN MỌC, is originated from Mọc village (Nhân Mục), Nhân Chính, now in Thanh Xuân District, Hà Nội., northern Vietnam.

This noodle soup dish has a main protein ingredient is MỌC/MỘC. MOC is also called GIO SONG (giò Sống), a forcemeat made from PORK meat added some spices and fish sauce (The forcemeat is blended in food processor become a smooth paste).

BÚN is Vietnamese name for RICE VERMICELLI (usually FRESH RICE VERMICELLI). That means this noodle soup is cooked with BUN and MOC, of course with some more other ingredients to make this dish very special and unique.

RECIPE:

Ingredients (For 3 serves):

For broth:

  • 500 gr pork bones
  • 200 gr daikon (white radish), peeled, cut into MIREPOIX
  • 100 gr carrots, peeled cut into MIREPOIX
  • 1 no onion, peeled, cut into MIREPOIX
  • 1/2 tsp white peppercorns, cracked
  • Seasonings: Salt, pepper, Rock sugar, Fish sauce, Pork booster (optional)

For MỘC (Pork paste):

  • 100 gr pork paste (available in Vietnamese markets, it is called GIÒ SỐNG or MỘC/MỌC)
  • 50 gr wood ear, soaked in water, thinly sliced

Others:

  • 100 gr CHẢ LỤA, CHẢ QUẾ (or CHẢ CHIÊN) (available in Vietnamese markets)
  • 300 gr Pork SPARERIBS, chopped into bite-sized pieces (or pork TROTTERS is optional)
  • 500 gr BÚN (Fresh RICE VERMECELLI)

For condiments:

  • RAU SỐNG: fresh Vietnamese herbs (sweet mint, pepper mint, Vietnamese basil, fish mint, …), sliced banana flower, sliced water spinach, sprouts, …
  • Shrimp sauce (optional)
  • Fish sauce
  • Lime wedges, sliced chilli

Garnishing: Fried shallot, sliced scallions, cilantro

Methods:

  1. Cooking BROTH: as a standard method for cooking stock, in order to make a good stock, the bones should be washed by boiling them in water a short time to remove bloody parts then wash under running cold water, then put them back to stock pot with 1 liter to 1.5 liters cold water, bring to a boil, then simmering about 1 to 2 hours or more to get perfect stock, skimming occasionally.
  2. For pork spareribs: wash them like wash bones as step 1, then add to stock pot, cook until soft, take them out, keep warm.
  3. Meanwhile, in mixing bowl, add pork paste, sliced wood ear, mix them well, then make into meatballs (MỌC), put them in simmering stock until cooked.
  1. Slice CHẢ QUẾ, CHẢ LỤA into bite-sized pieces.
  2. Adjust seasonings the broth, discard the bones.
  3. Serving: Blanch the BÚN (rice vermicelli) in boiling water, then put in serving bowl. Assemble meatballs (they are called MỌC), sliced CHẢ LỤA, CHẢ QUẾ, spareribs on top of BÚN. Ladle very hot broth to cover. Garnish with some sliced scallions, sliced chilli, cilantro and fried shallot. Served with condiments.

Post Author: dvd

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