Bún Mọc Chay (Vegetarian 'Pork' Meatball Noodle Soup)
60% chuẩn vị · Vietnamese
A creative vegetarian adaptation of Bún Mọc, using plant-based 'pork' meatballs and a flavorful vegetable broth to mimic the original's comforting qualities. Wood ear mushrooms and aromatic herbs provide depth.
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Nguyên liệu
- Vegetable broth2 liters
- Vegetarian 'pork' meatballs300 g
- Dried wood ear mushrooms15 g
- Vegetarian fish sauce (or soy sauce)2 tbsp
- Shallots1 bulb
- Garlic2 cloves
- Scallions2 stalks
- Rice vermicelli noodles (bún)400 g
- Saltto taste
- Black pepperto taste
- Wateras needed
- Chili peppers (for garnish)1
- Fresh herbs (mint, Thai basil, cilantro for garnish)a handful
Các bước
- 1
Soak dried wood ear mushrooms in warm water until softened. Drain, trim tough parts, and thinly slice.
- 2
Finely mince shallots and garlic. Chop scallions (white and green parts separated).
- 3
Heat a little oil (optional, not listed as assumed) in a pot and sauté minced shallots and garlic until fragrant.
- 4
Pour in the vegetable broth and bring to a simmer. Add sliced wood ear mushrooms and vegetarian 'pork' meatballs.
- 5
Simmer for 10-15 minutes, allowing the flavors to meld and meatballs to cook through. Stir in vegetarian fish sauce (or soy sauce) and season with salt and pepper to taste. Add chopped scallion whites.
- 6
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 7
To serve, divide the noodles among bowls. Ladle the hot broth, vegetarian meatballs, and mushrooms over the noodles. Garnish generously with fresh herbs and sliced chili peppers.
