Bún Mọc
Pork Ball Vermicelli Soup
A light and aromatic rice vermicelli soup with tender pork meatballs, mushrooms, and fragrant herbs.
Other variations:
Bún mọc giò, Bún mọc sườn, Bún mọc nấm mèo, Bún mọc Hà Nội
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
2h10
Servings
4–5
Difficulty
Easy
About this recipe
Bún Mọc originates from Mọc Village in Hanoi. It is valued for its simplicity, clear broth, and fresh ingredients, making it a popular everyday dish in Northern Vietnamese households.
Ingredients List
300 g pork paste (giò sống)
500 g pork ribs
200 g dried rice vermicelli
50 g shiitake mushrooms (soaked)
30 g wood ear mushrooms (soaked)
2 tbsp fish sauce
2 shallots (minced)
2 stalks green onion
herbs (cilantro, perilla)
Materials & Tools
Large soup pot
mixing bowls
ladle
strainer
knife and chopping board
Preparation steps
Total Time :
2h10
Active Time :
1h10
Cooking Time
1h00
Step 1
Prep Mushrooms
Soak dried mushrooms in warm water until softened, then slice thinly.
15 min
Step 2
Blanch Ribs
Boil pork ribs 3–5 minutes, drain, rinse clean.
10 min
Step 3
Simmer Broth
Place ribs in fresh water, simmer gently to create broth.
1h00
Step 4
Make Meatballs
Mix pork paste with mushrooms, shape into small balls with wet hands.
15 min
Step 5
Cook Meatballs
Add fish sauce and taste for balance.
10 min
Step 6
Season Broth
Add fish sauce and taste for balance.
5 min
Step 7
Cook Noodles
Cook vermicelli separately and drain.
10 min
Step 8
Assemble Bowl
Place noodles in bowls, ladle broth with ribs and meatballs, garnish with herbs.
5 min
Chef’s Tips
For richer broth, simmer ribs slowly and avoid high heat; use quality pork paste for bouncy, tender meatballs.
Serving Suggestions
Fresh herbs, sliced chili, lime wedges
Nutritional info
380 kcal22 g protein9 g fat50 g carbs
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