Bún Mọc (Bún mọc)
Overview
Bún mọc is a clear, delicate Vietnamese noodle soup from Hanoi and northern Vietnam. Pork ribs and bones are simmered for a long time to make a light, sweet broth. The stars of the bowl are soft pork meatballs, mixed with chopped wood ear and shiitake mushrooms and a little fish sauce, which float in the soup. Thin rice vermicelli goes into each bowl with the meatballs, slices of pork rib, Vietnamese pork sausage and sometimes pork leg. It is finished with spring onion, coriander, fried shallots and pepper, and served with lime, chilli and fresh herbs on the side.
History
The name comes from Mọc village, now part of Thanh Xuân district in Hanoi, which was famous for making the pork paste used for the meatballs. The soup has been sold by street vendors in Hanoi for generations and is a typical breakfast. It is less known abroad than phở or bún chả but loved in the north for its clean taste.
Main ingredients
Rice vermicelli, pork meatballs, pork ribs, wood ear and shiitake mushrooms, vietnamese pork sausage, spring onion and herbs. The soup is built on clear pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Noodle soups · More soups from Vietnam
Recipe
Method
- 11 h 30 min
Simmer the ribs and bones for 1 hour and 30 minutes, skimming often.
- 2
Shape the pork mixture into small balls and poach them in the broth.
- 3
Season the broth with fish sauce and salt.
- 4
Put vermicelli, sausage, ribs and meatballs in bowls and ladle over the broth.
- 5
Top with spring onion, coriander and fried shallots.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
