Bun Moc

Name: Bun Moc
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 400g rice vermicelli; 300g Vietnamese pork paste (giò sống) with wood ear mushrooms; 500g pork ribs or bones, for the broth; Shiitake or wood ear mushrooms; Sliced Vietnamese pork sausage (giò lụa); Spring onion, coriander and pepper

Bún mọc/boon MOCK/

Also known as: Bun Moc Hanoi, Vietnamese Pork Meatball Noodle Soup

About this dish

A clear, delicate pork broth with rice vermicelli, pork meatballs, pork ribs and mushrooms.

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Ingredients

🍜400g rice vermicelli

🐖300g Vietnamese pork paste (giò sống) with wood ear mushrooms

🍖500g pork ribs or bones, for the broth

🍄Shiitake or wood ear mushrooms

🌭Sliced Vietnamese pork sausage (giò lụa)

🌿Spring onion, coriander and pepper

Method

Serves 2

Blanch the ribs, then simmer for 1.5 hours with charred onion for a clear broth.

Season the broth with fish sauce and salt.

Shape the pork paste into small balls and poach in the broth until they float.

Add the mushrooms for the last few minutes.

Serve over vermicelli with sausage slices, spring onion and pepper.

✓ What Makes it Authentic

Bún mọc comes from Mọc village near Hanoi, famed for its pork paste (giò sống) meatballs.

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