Description

A traditional Northern Vietnamese noodle soup similar to Bún Riêu, made with thick rice vermicelli noodles in a tomato and pork-based broth, served with water spinach (rau muống). It is much simpler, easier to prepare, and requires fewer accompaniments than Bún Riêu. There is no need to wait for the weekend to prepare this noodle soup. Canh Bún comes together in about an hour and a half.

Ingredients

Units Scale

Pork Stock

4 quarts water
4 lbs pork neckbones or pork shank bones (can sub with chicken bones)
3 large shallots (peel and leave whole for the stock, can sub with a large yellow onion)

Tomato mixture

1 tablespoon neutral oil
1 lb ripe red tomatoes
1 tablespoon whole annatto seeds
2 tablespoons finely minced shallot
2 tablespoons finely minced garlic

Tofu & Broth Seasonings

10 oz package fried tofu
2 tablespoons fine ground sea salt
3 tablespoons fish sauce
1 tablespoon granulated sugar
1 tablespoon MSG (optional but highly recommended)

Noodles & Accompaniments

1 1/2 lbs thick round rice vermicelli noodles
1 bunch water spinach/morning glory (rau muong)
Pork paste or fish paste
Red chilies, garlic chives, lime, mam ruoc or mam tom

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Instructions

Make the stock: Clean the pork bones with hot water from the faucet until the water runs clear. Add the pork bones and water to a large pot (at least 5 quart capacity to prevent overflow), along with peeled shallots (or yellow onion, halved for quicker cooking). Simmer for one hour. Skim the surface as needed when impurities rise to the top.
Prepare and add tomatoes: In a medium frying pan, add neutral oil and annatto seeds. Gently heat until seeds just start to blacken. Remove seeds and leave the oil. Add finely minced garlic and shallot. Sauté until fragrant (about 30 seconds). Add tomatoes and pan fry for about 5 minutes or until they start to break down. Add this mixture to your stock pot.
Prepare Noodles: Cook the vermicelli according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
Add tofu and seasonings: Back to the stock pot. Once it finishes cooking and the pork meat is tender (they can easily be pierced with a chopstick), season to taste with salt, fish sauce, sugar and MSG. Add a little at a time, to taste. Add the fried tofu to the pot. Broth is done.
Prepare accompaniments: Cut or snip with your fingers the water spinach into 2-inch segments. We are using both stems and leaves. Wash well then blanch the water spinach in boiling water for about a minute. Drain and rinse with cold water to stop the cooking. Set aside. Shape the pork paste with oiled hands into small patties or one large one. Pan fry with a bit of neutral oil like vegetable oil until golden on both sides. Slice them up into small pieces if pan frying a large patty. Slice the lime into wedges, thinly slice the chili peppers, and cut the garlic chives into 1-inch segments. Set everything aside.
Serve: In a bowl, combine noodles, blanched morning glory, fresh garlic chives then ladle in hot broth. Add your meaty proteins. Top with a squeeze of lime and add a teaspoon of fermented fish paste if you prefer more umami and enjoy!

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Breakfast, Dinner, Entree, Lunch, Main Dish
Method: Stovetop
Cuisine: Asian, Vietnamese