Authentic Vietnamese Bún Mọc Recipe: A Flavorful Journey to Vietnam in Your Kitchen

Ingredients

  • 1 kg of pork bones
  • 200 grams of minced pork
  • 200 grams of mọc (Vietnamese pork and wood ear mushroom bologna)
  • 1 onion
  • 5 cloves of garlic
  • 30 grams of wood ear mushrooms
  • 50 grams of dried shiitake mushrooms
  • 2 tablespoons of fish sauce
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 1 bunch of fresh Vietnamese herbs (mint, cilantro, lettuce)
  • 200 grams of rice vermicelli
  • 2 spring onions, chopped
  • 1 tablespoon of black pepper
  • 1 lime
  • Fried shallots for garnish

Steps and instructions

  1. Prepare the pork bones by boiling them in a large pot for about 5 minutes. Drain and rinse with cold water.
  2. Place the cleaned pork bones back in the pot, fill it with water and bring to a boil.
  3. While waiting for the water to boil, mince the onion and garlic.
  4. Once the water is boiling, add in the onion and garlic. Lower the heat and simmer for about 1 hour to create the broth.
  5. In the meantime, soak the wood ear and shiitake mushrooms in warm water for 20 minutes. After soaking, mince the mushrooms and mix them with the minced pork. Add 1 tablespoon of fish sauce and a pinch of salt and pepper to the mixture. Shape this mixture into small balls to create the mọc.
  6. After the broth has been simmering for an hour, season it with the remaining tablespoon of fish sauce, sugar, and salt. You can adjust these seasonings to taste.
  7. Add the mọc balls into the broth and allow them to cook for about 10 minutes, or until they float to the surface.
  8. While the mọc balls are cooking, prepare the rice vermicelli according to the package instructions. Once cooked, divide them among serving bowls.
  9. When the mọc balls are fully cooked, ladle the broth and mọc balls over the vermicelli in each bowl.
  10. Garnish each bowl with the chopped spring onions, fresh herbs, a squeeze of lime juice, and fried shallots.
  11. Serve hot and enjoy your delicious Bún Mọc!

Tools for making

  • Large pot - For boiling the pork bones and making the broth.
  • Knife - To mince the onion, garlic, and mushrooms.
  • Cutting board - To use as a surface for chopping and mincing ingredients.
  • Strainer - To drain and rinse the pork bones.
  • Mixing bowl - For mixing the minced pork and mushrooms to make the mọc balls.
  • Soup ladle - To scoop and serve the broth.
  • Tongs - For handling the mọc balls and transferring them to the broth.
  • Potato masher or spoon - To gently press the pork bones while simmering to extract flavor.
  • Bowls - For serving the finished Bún Mọc.
  • Chopsticks or fork - Utensils for eating the dish.

Recipe variations

  • Use chicken or beef bones instead of pork bones for a different flavor profile.
  • Replace the minced pork with ground chicken, beef, or tofu for a meat-free option.
  • Add sliced mushrooms like oyster mushrooms or enoki mushrooms for added texture and flavor.
  • Include other vegetables such as bok choy, bean sprouts, or sliced carrots to make the dish more nutritious.
  • Try different types of noodles like udon noodles or soba noodles for a unique twist.
  • Experiment with different herbs and greens like Thai basil, sawtooth herb, or baby spinach.
  • Add a spicy kick by including sliced chili peppers or sriracha sauce.
  • Garnish with crushed peanuts or sesame seeds for an added crunch.
  • For a richer broth, add a small amount of coconut milk or chicken stock.
  • Serve with a side of Vietnamese dipping sauce (nuoc cham) for extra flavor.

Recipe overview

Bún Mọc is a delightful and comforting Vietnamese noodle soup known for its clear yet flavorful broth, hearty pork and mushroom balls (mọc), and fresh herbs. It's a well-loved dish in Vietnam, often enjoyed for breakfast but equally satisfying for lunch or dinner. In this recipe, we'll guide you through each step to bring out the authentic flavors of Bún Mọc. You'll start by creating a rich broth using pork bones, onion, and garlic. While the broth simmers, you'll prepare the mọc, a unique feature of this dish, made from minced pork and wood ear mushrooms. The dish is finalized by adding rice vermicelli, a generous ladle of the hearty broth and mọc, and garnishing it with fresh herbs, lime juice, and fried shallots. The end result is a fragrant and hearty bowl of noodle soup that's guaranteed to comfort your soul and please your palate. Whether you're new to Vietnamese cuisine or a long-time fan, this Bún Mọc recipe is a culinary adventure worth embarking on. Enjoy!

Common questions

  1. What is Bún Mọc? Bún Mọc is a Vietnamese noodle dish that features pork and wood ear mushroom meatballs served over rice vermicelli noodles in a flavorful broth.
  2. Can I use pre-made broth instead of making it from scratch? Yes, you can use pre-made pork or chicken broth as a time-saving alternative. However, making the broth from scratch allows you to control the flavors and seasonings more precisely.
  3. Can I use ground chicken instead of minced pork? Yes, ground chicken can be used as a substitute for minced pork in the mọc meatballs if desired.
  4. What are some common herbs used as garnishes? Mint, cilantro, and lettuce are commonly used as fresh herb garnishes for Bún Mọc. You can also add in Thai basil or bean sprouts if preferred.
  5. Can I make the mọc meatballs ahead of time? Yes, you can make the meatballs ahead of time and store them in the refrigerator until you are ready to cook them in the broth.
  6. Can I freeze the leftover broth? Yes, the broth can be frozen for future use. Make sure to cool it completely before transferring it to a freezer-safe container.
  7. What other toppings can I add? In addition to the suggested toppings, you can also add sliced chilies, crushed peanuts, or pickled vegetables as additional toppings to enhance the flavor and texture.
  8. Is there a vegetarian or vegan version of Bún Mọc? Yes, you can make a vegetarian or vegan version of Bún Mọc by using vegetable broth instead of pork broth and replacing the minced pork and mọc meatballs with plant-based alternatives, such as tofu or tempeh.

Serving dishes and utensils

  • Large pot - Used for boiling the pork bones and simmering the broth.
  • Knife and cutting board - Needed for mincing the onion, garlic, and mushrooms.
  • Mixing bowl - For mixing the minced pork, wood ear mushrooms, and seasonings to create the mọc balls.
  • Strainer - Used to drain and rinse the boiled pork bones.
  • Slotted spoon - Essential for removing the mọc balls from the broth.
  • Soup ladle - Used to scoop the broth and mọc balls over the rice vermicelli.
  • Serving bowls - Used to serve the final dish.
  • Chopsticks - Common utensil for eating the Bún Mọc.
  • Spoon - Can be used in combination with chopsticks for enjoying the soup.
  • Garnish plate - Holds the fresh herbs, lime wedges, and fried shallots for garnishing the dish.

Origin stories

Bún Mọc, a comforting noodle soup from Vietnam, derives its name from its unique ingredient: Mọc. Mọc is a type of Vietnamese sausage made from pork and wood ear mushrooms. The origins of Bún Mọc can be traced back to Hanoi, the capital city of Vietnam. This delightful dish is a testament to the Vietnamese love for noodles and their ingenious use of simple, fresh ingredients to create complex flavors. Bún Mọc is deeply rooted in the everyday life of the Vietnamese people and is often enjoyed for breakfast or as a soothing supper after a long day. Over time, it has traveled far from the narrow alleys of Hanoi to be loved and savored worldwide. This dish is truly a tribute to the culinary prowess of the Vietnamese people, where simplicity meets taste, and every slurp is a journey back to the heartwarming kitchens of Hanoi.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.