Bún Mọc is pure comfort—springy pork meatballs in a light, flavorful broth. No fuss, no long simmering, just a warm, slurp-worthy Vietnamese bowl ready in no time.
The Story Behind Bún Mọc
Bún Mọc might not get the same fame as Phở or Bún Bò Huế, but its story—and flavor—are worth knowing.
It comes from Mọc Village in Hanoi, right in the north, and like many northern dishes—Phở, Bánh Cuốn, Bún Riêu—it traveled south in 1954 with northern Catholic families starting fresh.
Step into a Vietnamese restaurant, and you’ll see the usual hits: Phở Bò, Phở Gà, Bún Thịt Nướng, Bún Chả Giò… maybe even Hủ Tiếu Nam Vang or Bún Chả.
But Bún Mọc? Along with Mì Quảng, it’s one of those quiet gems—simple, comforting, and way too underrated.
Ingredients
If you’re just getting into Vietnamese cooking, Bún Mọc is a great place to start. It’s lighter, quicker, and a lot more forgiving than heavier soups like Phở.
This version is just like the one I loved back in Saigon—simple, soulful, and full of flavor.
Pork Broth
The broth should be clear, delicate, and gently sweet. Here’s what you’ll need:
- Pork ribs – For that deep, comforting flavor. Pork bones work too.
- Onion & shallots – The classic duo that rounds out the broth. If you’ve got daikon or cilantro roots, toss them in for an extra layer of flavor.
- Rock sugar – Gives the broth a subtle, clean sweetness. Granulated sugar works in a pinch.
- Fish sauce – Go for a good-quality one. Add it right before serving so the broth stays fresh and vibrant.
- Salt & chicken powder – Just a pinch to balance the flavors.
Toppings
- Mọc (pork meatballs) – The heart of Bún Mọc. Made from Giò Sống (Vietnamese raw pork paste) and wood ear mushrooms, they’re springy, savory, and addictive. If you can find ready-made Giò Sống at an Asian store, great. Otherwise, making your own in a food processor is easier than you think.
- Mushrooms – Some recipes use shiitake, but in Vietnam we usually go for Nấm Hương, a fragrant dried mushroom that’s common in northern-style Bún Mọc.
- Chả Lụa & Chả Chiên – Optional, but highly recommended. Chả Lụa is silky and smooth, Chả Chiên is the golden fried version. Slice and toss them in the bowl for extra texture and protein.
Noodles & Accompaniments
- Bún (rice noodles) – Round noodles, not the flat Phở type. Cook according to the packet, then rinse to stop the cooking.
- Mắm Tôm (Northern Vietnamese fermented shrimp paste) – Bold, umami-packed, and optional. Perfect if you love strong, fermented flavors. Not the same as Mắm Ruốc (Central Vietnamese fermented shrimp paste), which is thicker and stronger.
- Veggies – Traditionally served with shredded banana blossom, water spinach (rau muống), and bean sprouts. Can’t find them? Shredded celery works as a smart swap I learned from savvy overseas Vietnamese cooks.
- Herbs & garnish – Fresh cilantro, green onions, and a good squeeze of lime. The little finishing touches that make all the flavors come alive.
Instructions
Step 1: Prepare the Broth
- Parboil the pork ribs with water and a pinch of salt for a few minutes. Rinse them thoroughly to remove any impurities.
- Return the ribs to a clean pot with fresh water, onion, shallots, rock sugar, and a little salt.
- Simmer over medium-low heat for about 1 hour, skimming off any scum that rises to the surface to keep the broth clear and delicate.
Step 2: Prepare the Meatballs (Mọc)
- Soak the wood ear mushrooms in water for 20 minutes. Chop them coarsely if you like a bit of crunch in the meatballs.
- Mix the mushrooms with the Giò Sống (Vietnamese raw pork paste). Keep the mixture in the fridge until your broth is ready.
Step 3: Fry the Meatballs (Optional, for extra flavor)
- Scoop portions of the pork mixture using your hands or spoons. If it’s too sticky, lightly oil your hands or spoons.
- Fry the meatballs over medium-low heat until golden brown. Set aside.
Step 4: Prepare Other Ingredients
- Slice Chả Lụa or Chả Chiên and set aside.
- Boil, rinse, and drain the rice noodles according to the package instructions. Divide them into 4–5 serving bowls.
- Rinse and finely chop cilantro and green onions.
- Shred the celery, soak it in water for 10 minutes, then drain thoroughly.
Step 5: Assemble & Serve
- Drop the boiled meatballs into the simmering broth—they’re ready when they float to the surface.
- Add the fried meatballs to the broth if using. Season the broth with fish sauce and a little chicken powder. The broth should taste slightly saltier than usual, as it will dilute when served with noodles.
- Place the rice noodles, pork ribs, and meatballs (both boiled and fried) into each bowl. Ladle the hot broth over everything.
- Sprinkle with chopped green onions and cilantro.
- Adjust the flavors with mắm tôm and a squeeze of lime. Enjoy!
Tips & Substitutes
Once you’ve got the basics down, Bún Mọc is one of those soups you can easily play around with. It’s versatile, forgiving, and a great jumping-off point for other Vietnamese comfort bowls.
🥣 Broth Base – The light pork broth doubles as the base for soups like Súp Nui (macaroni), Bánh Canh (thick noodles), or Canh Bí Đỏ (pumpkin soup).
🐷 No Giò Sống? – Use ground pork. The meatballs will be softer, but still tasty.
🍄 Mushrooms – Shiitakes aren’t traditional but add great umami. Soak, chop, and mix into the pork, or drop straight into the broth.
Discover more authentic Vietnamese recipes
(Cà Phê Trứng)
(Sinh Tố Bơ)
Bún Mọc (Rice Noodle Soup with Meat Balls)
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!
