Bún Mọc (Traditional Vietnamese Pork and Mushroom Noodle Soup)

Nguyên liệu

• Pork bones (for broth)1 kg
• Ground pork500 g
• Dried wood ear mushrooms20 g
• Shrimp paste1 tbsp
• Fish sauce3 tbsp
• Shallots2 bulbs
• Garlic3 cloves
• Scallions3 stalks
• Rice vermicelli noodles (bún)400 g
• Saltto taste
• Black pepperto taste
• Water3 liters
• Chili peppers (for garnish)1
• Cilantro (for garnish)a few sprigs

Các bước

1. 1

   Rinse pork bones thoroughly. Blanch bones in boiling water for 5 minutes, then rinse again. Place bones in a large pot with 3 liters of water. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, skimming off any scum.

2. 2

   Soak dried wood ear mushrooms in warm water until softened. Drain, trim tough parts, and thinly slice.

3. 3

   Finely mince shallots and garlic. Chop scallions (white and green parts separated).

4. 4

   In a bowl, combine ground pork with minced shallots, garlic, scallion whites, shrimp paste, 1 tbsp fish sauce, salt, and pepper. Mix well until sticky.

5. 5

   Form the pork mixture into small meatballs (about 1.5-2 cm diameter).

6. 6

   Add the sliced wood ear mushrooms to the simmering broth. Add the remaining 2 tbsp fish sauce and season with salt and pepper to taste.

7. 7

   Gently drop the pork meatballs into the simmering broth. Cook for about 5-7 minutes, or until the meatballs float and are cooked through. Skim off any impurities.

8. 8

   Cook rice vermicelli noodles according to package directions. Drain and rinse.

9. 9

   To serve, divide the cooked noodles among serving bowls. Ladle the hot broth, meatballs, and mushrooms over the noodles. Garnish with chopped scallion greens, cilantro, and sliced chili peppers.