Bún Mọc, a beloved Vietnamese noodle soup, offers a delightful symphony of flavors and textures. This comforting dish features delicate pork and mushroom meatballs, swimming in a fragrant broth enriched with the subtle sweetness of caramelized onions and the savory depth of fish sauce. The smooth, rice vermicelli noodles provide a perfect base, complemented by crunchy fresh herbs, crisp bean sprouts, and a squeeze of lime for an invigorating zing. Each spoonful is a journey through a balanced palette of savory, sweet, and tangy notes, making Bún Mọc a true culinary treasure of Vietnam.
Beyond its delicious simplicity, Bún Mọc also offers a rewarding cooking experience. This recipe will guide you through crafting each element from scratch, resulting in a bowl of soup far superior to anything you'd find in a restaurant. Ready to embark on this flavorful adventure? Let's dive into the step-by-step process of making your own authentic Bún Mọc.
Tools Needed
- Pot
- Bowl
- Knife
Ingredients
- Nutmeg (or wood ear fungus): 3 ounces
- Ground pork: 2 pounds
- Pork flavored soup base: 6 tablespoons
- Black pepper: 2 teaspoons
- Pork spare ribs: 2 pounds
- Salt
- Oil: 2 ounces
- Shallots: 5 sliced
- Water: 2 quarts
- Cilantro
- Green onion
- Crispy scallions
- Vietnamese ham
Step-by-Step Instructions
Step 1. Prepare the Mushroom and Pork Filling
- Soak 3 ounces of nutmeg (or wood ear fungus) in room temperature water for 15 minutes.
- Chop up the softened wood ear fungus.
- In a bowl, combine 2 pounds of ground pork, 3 tablespoons of pork flavored soup base, and 2 teaspoons of black pepper. Mix well.
- Add the chopped wood ear fungus to the pork mixture and combine.
- Cover and refrigerate the pork paste.
Step 2. Prepare the Broth
- Add salt to water, bring to a boil, and blanch the ribs for 10 minutes.
- Rinse the blanched ribs thoroughly under cold water.
- Heat 2 ounces of oil in a large pot. Sauté 5 sliced shallots.
- Add the blanched ribs and 3 tablespoons of pork flavored soup base. Sear for 10 minutes with the lid on, over medium heat.
- Add 1 quart of water and simmer for 30 minutes, skimming off any impurities.
- Add another quart of water and 5 tablespoons of pork soup base (adjust to taste).
Step 3. Cook the Pork Balls
- Add spoonfuls of the meat paste to the broth and cook for 15 minutes, until they float to the top.
Step 4. Serve
- Serve with sliced cilantro, green onion, crispy scallions, and Vietnamese ham.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Blanching the pork spare ribs ensures a clear broth free of impurities.
- Sear the ribs to create a flavorful crust.
Nutrition
- N/A
FAQs
1. Can I substitute the pork with chicken or tofu?
Yes! Chicken or firm tofu work well as substitutes for the pork. Adjust seasoning as needed to complement the different protein.
2. What if I don't have all the fresh herbs listed?
Don't worry! Bún Mọc is delicious even with a simplified herb selection. Cilantro and Thai basil are essential, but others are optional additions.
3. How can I make the broth richer and more flavorful?
Simmer the broth for longer, adding a few extra aromatics like star anise or a cinnamon stick. You can also add a spoonful of pork fat or chicken fat for extra richness before serving.
With its harmonious blend of flavors and textures, your homemade Bún Mọc is sure to become a new family favorite. The rewarding process of creating this dish from scratch is as satisfying as the final delicious result. Now, gather your family and friends around a steaming bowl of this authentic Vietnamese delight!