Bún Mọc is a traditional Vietnamese dish with a light and sweet broth and tender pork meatballs. This dish offers a harmonious combination of the sweetness from simmered bones, the fragrance of garlic and shallots, and the soft, chewy texture of fresh rice noodles. Bún Mọc is not only enjoyed in daily meals but is also a great choice for special occasions. Today, let’s explore how to make Bún Mọc and discover why it easily fits into the Hmong food menu.
Bún Mọc does not have a specific English name, but it can be interpreted as “Vietnamese Pork Meatball Noodle Soup“
Main ingredients to make Bún Mọc
Bún Mọc is not only appealing for its flavor but also for the harmonious blend of fresh ingredients, creating a unique culinary experience. Here are the main components that make up this dish:”
- Ground pork: The main ingredient used to make the meatballs, providing a tender texture and rich flavor.
- Pork bones: Used to simmer the broth, creating a natural sweetness and clarity in the soup.
- Fresh rice noodles: Made from rice flour, they offer a chewy and soft base for the dish.
- Shallots and pepper: Essential seasonings that enhance the flavor and attractiveness of the broth.
- Fresh herbs: Typically includes herbs, bean sprouts, and green onions, which not only add vibrant colors but also bring a refreshing balance to the dish.
How to Choose Fresh and Delicious Pork Ribs
- When selecting pork ribs, look for fresh ribs that have a pink color, a good bounce to the meat, and no sour smell.
- Good ribs typically have flat and small bones, as they contain more meat and less bone.
- Avoid choosing ribs with large, round bones, as they usually have less meat.
- Stay away from ribs that are discolored, lack elasticity, have an unpleasant odor, or feel slimy.
How to Choose Good Marrow Bones
- Good marrow bones should have a bright color, not be pale, and should not have any strange smells or be cold, typically about 2 to 3 finger joints in size.
- To select a good piece of marrow bone, choose one that is of medium size.
- Avoid buying very small marrow bones, as they may come from sick piglets that were slaughtered prematurely for sale.
How to enjoy Bún Mọc
Bún Mọc is typically enjoyed hot in a large bowl, featuring a clear broth, delicious meatballs, and soft, fresh rice noodles. When eating, you can add some fresh herbs, bean sprouts, and green onions to enhance the flavor and freshness. For added appeal, squeeze in some fresh chili or lime for a touch of spice and acidity. This dish is not only delicious but also provides a warm and cozy feeling, making it perfect for chilly days or family gatherings.
Recipe and How to make Bún Mọc
Ingredients
- Pork ribs: 400 gr or tender ribs
- Vietnamese pork roll: 250 gr
- Bone: 300 gr
- Fresh rice noodles: 1 kg
- Vietnamese pork sausage: 200 gr
- Wood ear mushrooms: 60 gr
- Green onions: 5 stalks
- Cilantro: 1 bunch
- Shallots: 3 bulbs
- Fresh herbs: 300 gr (perilla, basil, lettuce…)
- Common seasoning: 50 gr (fish sauce, seasoning powder, salt…)
Instructions
- Prepare the ingredients:– Clean the bone, cut into small pieces, and blanch in boiling water. Prepare a new pot of water, add the bones, and simmer with a little salt, seasoning powder, and fish sauce for a sweeter broth. Be sure to skim off the foam regularly to keep the broth clear.– Rinse the pork ribs (or tender ribs), cut into bite-sized pieces. You can soak the ribs in salt water to remove any odor. Place the ribs in a bowl, add 1/3 tablespoon of fish sauce, 1 tablespoon of seasoning powder, and a little ground pepper, mix well, and marinate for about 10 minutes.– Clean the wood ear mushrooms, soak in hot water to rehydrate, and then slice into thin strips.Cut the Vietnamese pork roll into bite-sized pieces. Remove the roots from the green onions and cilantro, rinse well, and chop finely. Peel and mince the shallots.– Wash the fresh herbs thoroughly and blanch the fresh rice noodles in boiling water, then drain.
- Make the meatballs:– In a bowl, combine the Vietnamese pork roll, wood ear mushrooms, green onions, and a little seasoning, then mix well.– Form the mixture into small round meatballs.– Drop the meatballs into the simmering broth; when they are cooked and float to the surface, remove them.
- Cook the broth:– Heat a pan on the stove, add cooking oil. When the oil is hot, add the shallots and sauté until fragrant, then add the marinated pork ribs and stir-fry until the meat is firm. Turn off the heat.– When the broth comes to a boil, add the pork ribs, let it boil again, then add the meatballs and adjust the seasoning to taste. Simmer for another 10 minutes to finish.
- Serving: Place the rice noodles in a bowl, add the pork ribs, Vietnamese pork roll, and meatballs on top, garnish with green onions and cilantro, then ladle the broth over and enjoy. When eating Bún Mọc, you should serve it with fresh herbs and a few slices of lime. Additionally, you can enjoy it with fish sauce and chili if desired.
Hi, I’m Dan, originally from Hmong Vietnam, I’m very happy to share the food and culinary culture of the Asian Hmong community with friends around the world. I hope that each article and recipe will help people understand more about the culinary life and culture of the Hmong people!
