Pork and Mushroom Noodle Soup (Bún Mọc)
Last month I ordered a variety of Vietnamese hams and sausages from @cha54day. The best part is they deliver! I’m keeping them frozen and slowly enjoying them one dish at a time. This is a soup that originated from Northern Vietnam, where my family is originally from.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (6 Servings)
2-3 LB PORK SPARERIBS
1 LOAF VIETNAMESE HAM, SLICED IN THIN HALF MOONS (I GOT MINE FROM @cha54day)
1 (12OZ) CONTAINER OF PORK PASTE (I GOT MINE FROM @cha54day)
1 CUP DRIED SHIITAKE MUSHROOMS
1/4 CUP DRIED WOOD EAR MUSHROOMS
1/2 TBS PEPPER
FISH SAUCE
1 PACKAGE OF VERMICELLI NOODLES
4 QT WATER
—Toppings
BEANSPROUTS
CILANTRO, CHOPPED
GREEN ONIONS, CHOPPED
FRIED SHALLOTS
SAMBAL OELEK
LIME
Instructions
Parboil ribs for 5 minutes in boiling water. Drain and clean.
Add 4 QT water into a large pot, add ribs back in and bring to a boil then simmer for 1 hour. While waiting, soak dried shiitake and wood ear mushrooms in two separate bowls of warm water for 15 minutes.
After 15 minutes, drain wood ear mushrooms and chop in thin strips. Add to a bowl and mix with pork paste and pepper. Set aside.
Prep toppings, ham and cook noodles according to instructions.
After an hour add the soaked shiitake mushrooms (water and all) into the pot of ribs. Cook for another 30 minutes. Skim off any scum.
When it’s ready, form the paste into balls with a ice cream scooper. Drop them into the soup and cook for another 5 minutes. Season with desired amount of fish sauce.
Assemble bowls by placing noodles then ham on top. Ladle broth, pork balls, shiitake and ribs in. Top with desired toppings.
Process
