Bún mọc

Ingredients(for 1 large bowl (about 400 ml, typical Vietnamese portion))

• 160 g Rice vermicelli noodles (bún tươi)
• 200 g Lean ground pork (thịt heo xay)
• 10 g Wood ear mushrooms (nấm mèo, soaked & chopped)
• 250 g Pork ribs or pork bones (for broth)
• 2 Shallots (finely chopped)
• 1.5 tbsp Fish sauce (nước mắm)
• 1/2 tsp Salt
• 1/4 tsp White pepper (ground)
• 2 tbsp Fresh cilantro (chopped)
• 2 stalks Green onions (chopped)
• 1 Lime (cut into wedges) - optional
• 1/2 cup Fresh bean sprouts - optional

Instructions

1. 1

   Prepare the wood ear mushrooms by soaking them in warm water for 10 minutes. Drain, finely chop, and set aside.

   10 minutes

   Soaking mushrooms in advance ensures a tender texture in the meatballs.

2. 2

   In a mixing bowl, combine ground pork, chopped wood ear mushrooms, 1 chopped shallot, 1 tbsp fish sauce, a pinch of salt, and white pepper. Mix until thoroughly combined.

   3 minutes

   Mix by hand for a smoother, springier meatball texture.

3. 3

   Shape the pork mixture into small meatballs, about 2-3 cm in diameter.

   2 minutes

   Lightly wet your hands to prevent sticking while forming the balls.

4. 4

   Bring 1 liter of water to a boil. Add pork ribs or bones and the remaining shallot. Simmer for 10 minutes, skimming off impurities to keep the broth clear.

   10 minutes

   Use a fine-mesh skimmer to remove foam for a crystal-clear soup.