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
Units
Scale
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