Bún Mọc (Vietnamese Rice Noodles With Pork Meatballs)

The origin of Bún Mọc

Bún Mọc originated from Mọc Village in Hanoi, Vietnam.

Similar to many Northern dishes like Phở, Bánh Cuốn, Canh Bún and Bún Riêu, after the Geneva Accords in 1954, Bún Mọc followed the Northern Catholics in migrating from the North to the South.

Vietnamese cuisine is famous for its noodle bowls, from noodle soups like Phở and Miến Gà (chicken glass noodle soup) to noodle salads like Bún Bò Xào (beef rice noodle salad) and Bún Gà Nướng (chicken rice noodle salad).

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, Bún Chả Hà Nội and Bánh Canh Cua in Vietnamese restaurants.

However, 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).

• 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.

• 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.

• 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 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.

Instructions

• Parboil the pork ribs with some salt. Wash and rinse the pork ribs.
• Add the pork ribs back to the pot with water, onion, shallots, rock sugar and salt. Cook over medium-low heat for one hour. Skim off any scum that rises to the surface.

You could choose to make the boiled pork balls only or make both boiled and fried pork balls.

For the boiled pork balls:

• Soak the wood ear mushrooms in water for 20 minutes. Chop them, but not too finely, if you prefer a more crunchy texture in your pork balls.
• Combine the mushrooms with the pork paste. Refrigerate the mixture until the broth is ready.

For the fried pork balls:

• You can use your hands or two spoons to scoop the mixture. If it’s too sticky, you can apply some cooking oil to your hands or spoons.
• Fry the pork balls over medium-low heat until they achieve a golden color.

For other toppings:

• Slice Chả Lụa or Chả Chiên to your liking.

• Boil, rinse, and drain the rice noodles following the instructions on the packaging. Separate it into 4-5 bowls.
• Rinse cilantro and green onions. Then finely chop them.
• Shred the celery and soak it in water for 10 minutes. Drain well before serving. The traditional veggies for Bún Mọc include banana blossoms, water spinach (ong choy), and mung bean sprouts.

• Use your hands or two spoons to scoop the pork paste & mushroom mixture. Drop the meatballs into the broth. They are fully cooked when they float to the surface.
• Add the fried pork balls to the broth. Season the broth one last time with fish sauce and chicken powder. The broth should be slightly saltier than desired since it will dilute when served with noodles.
• Place the rice noodles into bowls. Add the pork ribs, fried meatballs, and boiled meatballs. Ladle broth over the noodles. Sprinkle with green onions and cilantro.

• Season the noodles with mắm tôm and lime to your taste. Enjoy!

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. Giò Sống is not difficult to make at home, trust me!
• 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.