Bún Mọc is a Vietnamese rice noodle soup with pork meatballs. The pork broth is clear and simple, yet packed with flavors.
It’s quicker to cook than many Vietnamese dishes, making it my go-to choice when I’m craving a piping hot bowl of noodles.
Besides Phở Bò (beef pho) and Phở Gà (chicken pho), you’ll often come across Bún Thịt Nướng, Bún Bò Huế, and sometimes Hủ Tiếu Nam Vang and Bún Chả Hà Nội in Vietnamese restaurants.
Bún Mọc and Mì Quảng, on the other hand, are hidden gems that are rarely seen on the menus of Vietnamese eateries abroad.
Ingredients
Bún Mọc is relatively easy to prepare compared to other Vietnamese noodle soups. My recipe for Bún Mọc today is quite close to the Bún Mọc I used to eat in Ho Chi Minh City (Saigon).
1
Pork Broth
- Pork ribs: You could also use pork bones.
- Onion and shallots: They help enhance the flavors of the broth. If you have daikon or cilantro roots, you can add them as well.
- Rock sugar: Viet people often use rock sugar to cook broth. It gives a subtle sweetness to the broth but you could also use granulated sugar.
- Fish sauce: Choose high-quality fish sauce and season the broth just before serving.
- Salt & Chicken Powder.
2
Toppings
- Mọc (pork balls): They are made from Giò Sống (Vietnamese pork paste) and wood ear mushrooms. Mọc is the essence of this noodle soup.
If you live in an area with a large Vietnamese community, you may find Giò Sống at a nearby Asian market. I often prepare Giò Sống myself with my food processor.
I have noticed that some recipes call for Shiitake mushrooms. In Vietnam, we typically use Nấm Hương (fragrant mushrooms), which has a slightly distinct fragrance from Shiitake. Nấm Hương is popular in Northern Bún Mọc but not in Southern Bún Mọc.
- Other toppings: Besides, we can add Chả Lụa (Vietnamese Pork Roll) and Chả Chiên (Fried Pork Roll) to the noodle soup.
3
Accompaniments
- Rice noodles: In Vietnamese, “Bún” refers to round rice noodles. Ensure you select the correct type.
- Mắm Tôm (fermented shrimp paste): A popular condiment in many Northern dishes, such as Bún Đậu Mắm Tôm (rice noodles with fried tofu and fermented shrimp paste) or Chả Cá Lã Vọng (turmeric fish with dill).
- It’s NOT the same as Mắm Ruốc, another type of fermented shrimp paste in Central and Southern Vietnam.
- Ớt Sa Tế: If you prefer your soup a bit spicy, you can add a bit of this spicy Vietnamese lemongrass chili oil.
- Veggies: In Vietnam, Bún Mọc is typically served with shredded banana blossoms, shredded water spinach (morning glory/ong choy), and mung bean sprouts.
- Since it’s quite difficult to find these veggies in my city, I substitute them with shredded celery (I learned this tip from some overseas Vietnamese housewives).
- Herbs: We also need some Vietnamese herbs like cilantro and green onions, as well as some lime.
Tips & Substitutes
- The pork broth for Bún Mọc is very basic and versatile. It can serve as a base for:
- Súp Nui Sườn (Vietnamese macaroni soup)
- Bánh Canh (Vietnamese thick noodle soup)
- Canh Bí (winter melon soup)
- Canh Bí Đỏ (pumpkin soup)
- Ground pork can be used as a substitute for Giò Sống to make the meatballs, but it doesn’t provide the same texture.
- Shiitake mushrooms are optional. If you choose to use them, soak and chop the mushrooms, then mix them with the pork mixture similar to the wood ear mushrooms. Save the soaked water and add to the broth. You can also incorporate some shiitake mushrooms into the pork broth if you enjoy their flavor.
More authentic Vietnamese recipes
(Vietnamese Spring Rolls)
(Cà Phê Trứng)
(Sinh Tố Bơ)
Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)
Bún Mọc is a Vietnamese rice noodle soup with pork meatballs. The pork broth is clear and simple, yet packed with flavors. The best part? It's easier to prepare than many Vietnamese dishes.
Ingredients
Broth:
- 1 pound pork ribs (450g)
- 1 onion
- 1 big shallot
- 1 tbsp salt
- 1 tbsp rock sugar (15g) (granulated sugar is ok)
- 1 tbsp chicken powder
- 2 tbsp fish sauce
- 8.5 cup water (2 litesr)
Mọc (Fried & Boiled Meatballs):
- 1 pound giò sống (Vietnamese pork paste) (450g) (store-bought or homemade)
- 0.3 oz dried wood ear mushrooom strips (8g) (use double the amount if you only make the boiled meatballs)
Other toppings:
- 1 pound Chả Lụa (Vietnamese pork roll) (450g) (or Chả Chiên or both)
Accompaniments:
- Mắm Tôm (fermented shrimp paste) (on the side)
- Ớt Sa Tế (Vietnamese lemongrass chili oil) (on the side)
- Mung bean sprouts
- Celery (substitute for water spinach and banana blossoms)
- Lime/Lemon (cut into wedges)
- Cilantro
- Green onions
Instructions
Broth:
- Parboil the pork ribs with water and some salt, then wash and rinse them thoroughly.
- Return the pork ribs to the pot with water, onion, shallots, rock sugar and salt. Cook over medium-low heat for one hour, skimming off any scum that rises to the surface.
Boiled Meatballs:
- Soak the wood ear mushrooms in water for 20 minutes. Chop them, but not too finely, if you want more crunchy texture in your meatballs.
- Mix the mushrooms with the pork paste and keep the mixture in the fridge until the broth is ready.
Fried Meatballs:
- Use your hands or two spoons to scoop the mixture. If it becomes too sticky, you can apply some cooking oil to your hands or spoons.
- Fry the meatballs over medium-low heat until they turn golden brown.
Other Toppings:
- Slice Chả Lụa (or Chả Chiên). Set it aside.
Rice Noodles:
- Boil, rinse, and drain the rice noodles following the instructions on the packaging.
- Divide the rice noodles into 4-5 bowls.
Vegetables & Herbs:
- Rinse and finely chop cilantro and green onions.
- Shred the celery, then soak it in water for 10 minutes. Drain thoroughly before serving.
Assemble & Serve:
- Scoop the pork paste & mushroom mixture. Drop the meatballs into the broth. The meatballs are ready when they float to the surface.
- Add the fried meatballs to the broth. Finally, season the broth with fish sauce and chicken powder. The broth should have a slightly saltier taste than desired, as it will dilute when served with noodles.
- Place the rice noodles, pork ribs, fried and boiled meatballs into bowls. Ladle broth over the noodles and sprinkle with green onions and cilantro.
- Adjust the flavors with mắm tôm and lime. Enjoy your meal!
Tried this recipe?Let us know how it was!
