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
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
Prep Mushrooms
Soak dried mushrooms in warm water until softened, then slice thinly.
15 min
Blanch Ribs
Boil pork ribs 3–5 minutes, drain, rinse clean.
10 min
Simmer Broth
Place ribs in fresh water, simmer gently to create broth.
1h00
Make Meatballs
Mix pork paste with mushrooms, shape into small balls with wet hands.
15 min
Cook Meatballs
Drop balls into simmering broth until they float and cook through.
10 min
Season Broth
Add fish sauce and taste for balance.
5 min
Cook Noodles
Cook vermicelli separately and drain.
10 min
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
380kcal
22g protein
9g fat
50g carbs
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