How to Cook Bún Mọc

Preparing the Pork Bones

Pork bones need to be prepped early since they require long simmering. First, rinse the bones and roast them slightly (you can use a microwave, oven, or air fryer) until charred. This helps drain the blood from the bone marrow and removes any unpleasant odor. Rinse the bones again, scraping off any blackened parts.

Bring a pot of water to a boil with 1 tablespoon of coarse salt. When the water is boiling, add the bones and blanch them for 5 minutes without covering the pot. This allows impurities and odors to escape.

Simmering the Broth:

After blanching, clean the bones and add them to a fresh pot of water to simmer. For a sweet and aromatic broth, add 3-4 shallots and 1 large ginger root, both roasted. Remember to peel and rinse the shallots and ginger before adding them to the pot, as leaving the skin on can cloud the broth.

Initially, cook on high heat until the broth boils, then reduce to a low simmer. For the broth to develop a rich flavor, simmer the bones for at least 6-8 hours, though 3-4 hours will suffice if time is limited. Occasionally skim off any foam to keep the broth clear.

No seasoning is needed at this stage as the bone marrow will naturally sweeten the broth. You can add vegetables like daikon, carrots, or onions for extra sweetness.

For the amount of water, start with 5.5 liters. After simmering for about 3 hours, the water will reduce to around 4 liters, which is ideal.

Preparing the Pork Balls

Divide the raw pork paste (giò sống) into two portions. One portion will remain plain, while the other will be mixed with wood ear mushrooms and shiitake mushrooms for extra flavor. Soak 1 wood ear mushroom and 3-4 shiitake mushrooms until soft, then rinse, drain, and finely chop before mixing them with the pork paste.

To enhance the flavor and prevent the pork balls from drying out, season each portion with 1/2 tablespoon of fish sauce, 1/2 teaspoon of ground pepper, and 1 teaspoon of cooking oil. Mix well and let the paste marinate for 20-30 minutes.

In addition to dropping the pork balls directly into the soup, you can fry some for extra texture and variety.

Preparing the Dried Bamboo Shoots

Soak dried bamboo shoots in water for 6-8 hours. If time is limited, you can soak them in warm water for 3-4 hours. Ideally, soak the bamboo shoots the night before cooking.

You can also use fresh bamboo shoots, but dried ones impart a unique aroma and crunchy texture to the soup.

After soaking, rub the bamboo shoots with salt and rinse well. Boil the shoots in water without covering the pot, and add a pinch of salt. Boil them 5-6 times until the water is clear.

Once boiled, drain the bamboo shoots and shred them. You can also stir-fry the shoots briefly with a small amount of oil to enhance their flavor.

Preparing the Pork Ribs

Rinse the pork ribs with salt, then bring a pot of water to a boil and blanch the ribs with a pinch of salt for about 2 minutes. Remove the ribs and rinse again, then let them drain.

In a pot, heat 2 tablespoons of cooking oil and fry 2 thinly sliced shallots until fragrant. Add the ribs and sear over medium heat. Season with 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, 1 teaspoon of MSG, and 1/2 teaspoon of ground pepper. Stir, lower the heat, cover, and braise the ribs for 30-40 minutes until tender and flavorful.

You can use a rice cooker or pressure cooker to braise the ribs, which saves time. Bún Mọc can also be served with pork hock or cinnamon pork patties for variety.

Preparing Other Ingredients

Wash and quarter the tomatoes.

For the colocasia stems, trim off any discolored parts, peel the outer skin, rinse, and cut them into shorter pieces. Soak the stems in salted water for 5-6 minutes to remove the sap and any bitterness. Rinse again and drain well before cutting into lengths of about 3 fingers wide.

Wash and roughly chop the scallions and cilantro.

Blanch the rice vermicelli in boiling water, then drain. Divide the noodles into serving bowls.

Cooking Bún Mọc

Once the broth is sweet and flavorful, remove the bones and shallots. Use a small spoon to shape the pork paste into balls and drop them into the broth. Add the tomatoes and increase the heat slightly to bring the broth back to a boil.

Briefly blanch the colocasia stems in the broth for about 30 seconds, then divide them among the bowls, about 5-6 stems per bowl. Ladle the pork balls and tomatoes into the bowls as well. Add 3-4 pieces of pork ribs to each bowl and sprinkle with chopped scallions and cilantro.

Next, season the broth. Add salt (ideally toasted to reduce the sharpness), MSG, sugar, and a dash of fish sauce to taste. Stir and ladle the broth over the noodles and toppings in each bowl. For the best flavor, scoop the broth from the bottom of the pot.