Other variations:
Bún mọc giò, Bún mọc sườn, Bún mọc nấm mèo, Bún mọc Hà Nội
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
1h57
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
500 g pork ribs 2.5 liters water 2 shallots (crushed) 2 tsp salt 300 g pork paste (giò sống) 15 g dried shiitake mushrooms 5 g dried wood ear mushrooms ¼ tsp black pepper (ground) 2 tbsp fish sauce 200 g dried rice vermicelli 2 scallions (chopped) 1 small bunch fresh herbs (cilantro, perilla)
Materials & Tools
Large soup pot Mixing bowls Ladle Strainer Knife and chopping board 2 spoons
Preparation steps
Total Time
1h57
Cooking Time
1h35
Active Time
22 min
Prep Mushrooms
Soak dried mushrooms in warm water until soft, then chop finely.
15 min
Blanch Ribs
Boil pork ribs for 3 - 5 minutes, then drain and rinse.
10 min
Simmer Broth
Simmer ribs, shallots and salt in 2.5 liters fresh water over low heat, skimming off foam.
1h00
Make Meatballs
Mix pork paste with mushrooms and pepper.
2 min
Cook Meatballs
Scoop half a spoonful of mixture, then push it into simmering broth with a second spoon. Cook until meatballs float.
10 min
Season Broth
Add fish sauce, then adjust to taste.
5 min
Cook Noodles
Boil vermicelli, then drain.
10 min
Assemble Bowl
Put noodles in bowls and ladle over broth with ribs and meatballs. Top with scallions and 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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