Bún dọc mùng (Vietnamese Nettle Noodle Soup)
Món truyền thống · Vietnamese
A classic and refreshing Vietnamese noodle soup featuring tender pork ribs, sour pickled bamboo shoots (dọc mùng), and a savory broth. This dish is known for its unique tangy and slightly sour flavor profile, balanced by the richness of the pork.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork ribs500g
- Pickled nettle stems (dọc mùng)300g
- Shrimp paste (mắm tôm)2 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Rice vermicelli noodles (bún)500g
- Lime1
- Chili peppers1-2
- Cilantro1 bunch
- Scallions2 stalks
- Fish sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the pork ribs: Cut into 2-inch pieces, wash, and blanch in boiling water for 5 minutes. Drain and rinse.
- 2
Prepare the dọc mùng: If using fresh nettle stems, peel the outer layer, slice thinly, and soak in salted water for 30 minutes. Squeeze out excess water. If using pre-pickled, rinse and squeeze.
- 3
Mince shallots and garlic. Chop scallions and cilantro.
- 4
In a pot, sauté minced shallots and garlic until fragrant. Add the pork ribs and stir-fry for 2 minutes.
- 5
Add 2 liters of water, fish sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-60 minutes until the pork is tender.
- 6
Add the prepared dọc mùng to the pot and simmer for another 10-15 minutes until tender.
- 7
In a separate bowl, mix shrimp paste with a ladleful of hot broth to dissolve. Add this mixture to the main pot.
- 8
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 9
To serve, place a portion of noodles in a bowl. Ladle the hot broth with pork ribs and dọc mùng over the noodles. Garnish with chopped scallions, cilantro, chili slices, and a squeeze of lime.
