Noodle soups are usually reserved for the weekends because they are very time-consuming. From simmering bones for the flavorful stock to preparing all the different toppings, it can be a lot for a busy work week.
However, there is one noodle soup that you might be able to squeeze into a busy day, and that is Bún Mọc.
What is Bún Mọc?
Bún Mọc is a light yet comforting noodle soup from Northern Vietnam. It’s a lesser-known but equally delicious noodle soup without too much fuss.
Unlike Bún Riêu, Phở, or Bún Bò, Bún Mọc is one of the simplest noodle soups to prepare.
Bún Mọc is made with a savory pork-based broth and round rice vermicelli noodles. The protein is simply pork meatballs made from raw seasoned pork paste, along with minced wood ear mushrooms.
The finished bowl is garnished with thinly sliced green onions, roughly chopped cilantro, and crispy fried shallots (sometimes fried garlic or both!). Squeeze in a bit of lime juice at the table for a little acidity to cut through the fattiness, and enjoy.
Bún Mọc is mild in flavor and incredibly comforting. It is a taste of Vietnamese home cooking that you might have a hard time finding in restaurants in the States.
This classic noodle soup is great for cold weather or when you are feeling under the weather. It is also an easy way to enjoy authentic Vietnamese home cooking without spending all day in the kitchen.
Ingredients for Bún Mọc
For this recipe, I’m keeping it very simple. Store-bought seasoned pork paste does double duty here: it makes the bouncy pork meatballs and builds the base for the pork broth.
Here’s what you’ll need to make it:
- Raw pork paste (giò sống): Ground lean pork that has been pounded into a paste. When this pork paste is rolled into small meatballs and cooked, it’s called mọc. Hence the name of this dish. It’s the same pork paste that is wrapped in banana leaves and steamed to make Vietnamese ham (chả lụa). The paste consistency gives the meatballs their signature chewy, bouncy texture. It’s already seasoned so you don’t need to do too much with it. Look for it in small tubs in the freezer section of Asian supermarkets. You can also find it at Vietnamese bánh mì or deli shops.
- Wood ear mushrooms: The signature crunch that goes hand in hand with pork meatballs or any type of Vietnamese pork filling. There are dried and fresh versions. I love using the dried version because it’s pantry-stable. Soak them in warm water to rehydrate, then chop. They are readily available in Asian supermarkets in both fresh and dried forms. If you can’t find them, substitute with finely chopped shiitake mushrooms for a similar texture and flavor.
- Shiitake mushrooms: I love using dried shiitake mushrooms because they’re pantry-stable, just like dried wood ear mushrooms. You can substitute fresh shiitake if preferred. Simmering the shiitake adds a nice umami and earthy flavor to the pork broth.
- Seasonings: Salt, fish sauce, granulated white sugar, and bouillon powder are key to that classic Vietnamese flavor. I’m specifically using pork bouillon, which I finally found here in Sacramento, to keep the broth consistent with the pork base. However, chicken bouillon or vegetable seasoning powder will also add that umami flavor.
- Yellow/white onions: If you don’t have these large bulb onions, substitute with a handful of shallots. These aromatics enhance the flavor of the broth.
- Vermicelli noodles (bún): Medium-sized, round rice noodles are the typical noodles used for Bún Mọc.
- Garnishes: A dash of freshly ground black pepper, fresh herbs (cilantro and green onions), lime wedges, fried shallots/garlic, and sliced red chilies make the bowl beautiful. We eat with our eyes after all.
How to Make Bún Mọc
Step 1: Prepare the Meatball Mixture
Soak the wood ear mushrooms and dried shiitake in water. The warmer the water, the quicker they hydrate (10-30 minutes). Once softened, rinse and squeeze dry. If you’re using whole dried wood ear mushrooms, feel for the thick middle core, discard, then finely chop the rest of the wood ear. Leave the shiitakes whole and set aside.
In a medium mixing bowl, combine the pork paste, chopped wood ear mushrooms, fried garlic/shallot and ground black pepper. Mix well and set aside.
Step 2: Prepare the Stock
Peel the onion and cut it into quarters, leaving the bottom intact so the pieces stay together and can be easily removed later. In a medium pot, add water, onion and shiitake mushrooms. Bring it to a boil.
Shape the pork mixture into small meatballs using two spoons or simply using cleaned and wet hands then drop the meatballs into the simmering water.
Step 3: Season Broth
Simmer over medium-low heat for 15 minutes. You can remove the onion and shiitake mushrooms or just enjoy them as a topping and leave them in the pot. Season the broth with salt, fish sauce, bouillon powder, and sugar, adding a little at a time to taste.
Step 4: Cook Noodles and Prepare Garnishes
Boil the vermicelli noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking. Thinly slice the herbs and cut the lime into wedges.
Step 5: Assemble and Serve
Place a handful of cooked rice noodles in a serving bowl. Ladle the hot broth and meatballs over the noodles. Garnish with fresh herbs, fried garlic or shallot, and a sprinkle of freshly ground black pepper. When ready to eat, squeeze in lime juice and add freshly sliced red chili peppers for a kick of heat, if preferred. Congratulations, you’re done!
Pro Tips & Alternatives
Make It Heartier
For a more savory broth and extra meaty toppings for a more filling meal, you can make a richer pork stock by simmering pork bones, such as pork neck bones, marrow bones, or spare ribs.
Simmer for about 45 minutes total, or until the meat is tender. Remember to skim the surface regularly for a clearer broth.
Pork Mixture Sticky Mess
Handling the pork paste can be quite sticky. You can use two spoons so you don’t have to touch it. Wet the spoons first so the mixture slides off easily. Transfer a small amount of pork mixture back and forth between the two spoons to create a small ball then drop it into the broth. Alternatively, wet your hands with water to prevent sticking.
More Balls
If you like a heartier meatball or simply want more of them, add about 8 oz of ground pork to the pork paste mixture. This is great way to stretch the protein when you’re on a budget.
Storage & Reheating
If you have leftovers, store the components separately. Keep the broth and meatballs in one container, the rice noodles in another, and the garnishes in a third.
When you’re ready to eat, bring the broth and meatballs to a rolling boil on the stove. Place the cold noodles in a serving bowl, cover them with a damp paper towel, and microwave for about 30 seconds to one minute to soften them. Pour the boiling-hot soup over the noodles.
Finish with your fresh garnishes and enjoy!
Vietnamese Pork Meatball Vermicelli Noodle Soup (Bún Mọc)
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A simple yet classic Northern Vietnamese noodle soup with a light, savory pork broth, medium-sized rice vermicelli noodles, and tender pork meatballs. It’s an easy weeknight option when you’re craving noodle soup without spending hours making a bone broth.
Ingredients
Pork Meatballs
- 1 tub (16 oz/1 lb) pork paste (gio song)
- 10g dried woodear mushroom (1/3 cup hydrated minced)
- 1/4 cup fried garlic/shallots (and more for garnish)
- 1 teaspoon ground black pepper (and more for garnish)
- 1 tablespoon fine ground salt
- 2 tablespoons chicken/pork or vegetable bouillon powder
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
Pork Stock
- 3.5 quarts water
- 1 yellow or white onion (can sub with large shallots)
- 4 large dried shiitake mushrooms (can sub with any fresh mushroom)
Noodles & Garnishes
- 1 lb dried round rice noodles (medium size)
- 1 small bunch cilantro
- 2 green onions
- 1 lime
- Red chilies
Instructions
- Prepare the Meatball Mixture: Soak the wood ear mushrooms and dried shiitake in water. The warmer the water, the quicker they hydrate (10-30 minutes). Once softened, drain and discard soaking water. Rinse the mushroom well and squeeze dry. If you’re using whole dried wood ear mushrooms, feel for the thick middle core, discard, then finely chop the rest of the wood ear. Leave the shiitakes whole or slice them thin and set aside. In a medium mixing bowl, combine the pork paste, chopped wood ear mushrooms, fried garlic/shallots and ground black pepper. Mix well and set aside.
- Prepare the Stock: Peel the onion and cut it into quarters, leaving the bottom intact so the pieces stay together and can be easily removed later. In a medium pot, add water, onion and shiitake mushrooms. Bring it to a boil. Shape the pork mixture into small meatballs using two spoons so you don’t need to touch the mixture. Wet the spoons to prevent sticking. Alternatively, use cleaned and wet hands to quickly shape and drop the meatballs into the simmering water.
- Season Broth: Once all the meatballs are in, simmer over medium-low heat for 15 minutes. Meatballs will float to the top. After 15 minutes of simmering, you can remove the onion and shiitake mushrooms or just enjoy them as a topping and leave them in the pot. Season the broth with salt, fish sauce, bouillon powder, and sugar, adding a little at a time to taste.
- Cook Noodles and Prepare Garnishes: Boil the vermicelli noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking. Thinly slice green onions, cilantro, and red chilies. Cut the lime into wedges.
- Assemble and Serve: Place a handful of cooked vermicelli noodles in a serving bowl. Ladle the hot broth and meatballs over the noodles. Garnish with green onions, cilantro, fried shallots/garlic and a sprinkle of ground black pepper. When ready to eat, squeeze in lime juice and add freshly sliced red chili peppers for a kick of heat, if preferred. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner, Entree, Lunch, Main Course, Main Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
