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With its enticing aroma and flavor from the meatballs combined with the rich bone broth, Bun Moc is a beloved dish. Join Dien May XANH to explore this incredibly simple recipe for authentic Bun Moc in the article below!
1. Bun Moc with Ribs
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Medium
Ingredients for Bun Moc with Ribs
Serves 4
Pork Ribs 400 gr (or Pork Loin)
Ground Pork 250 gr
Pork Bones 300 gr
Fresh Rice Noodles 1 kg
Vietnamese Sausage (Cha Lua) 200 gr
Wood Ear Mushrooms 60 gr
Green Onions 5 stalks
Cilantro 1 bunch
Shallots 3 bulbs
Fresh Herbs 300 gr (Perilla/Basil/Lettuce…)
Common Seasonings 50 gr (Fish Sauce/Seasoning Powder/Salt…)
How to Choose Fresh Ingredients
How to Choose Fresh Pork Ribs
- Choose fresh ribs, pink in color, with elastic meat and no foul odor.
- Good ribs usually have flat and small bones because they have less bone and more meat.
- Avoid ribs with large, round bones, which usually have less meat.
- Do not buy ribs that are dark in color, have lost their elasticity, have an unpleasant smell, or are slimy.
How to Choose Good Pork Bones
- Good pork bones have a fresh color, are not pale, have no strange odor, are not cold, and are about 2-3 finger joints thick.
- To choose good pork bones, select those with a medium, moderate thickness.
- Avoid very small pork bones as they may be from piglets that were slaughtered prematurely due to illness.
Instructions for Bun Moc with Ribs
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Prepare Ingredients
Wash and chop the pork bones into small pieces, then blanch them in boiling water. In a new pot, add the bones and enough water to cover, then add some salt, seasoning powder, and fish sauce for a sweeter broth. Skim off any foam that rises to the surface to keep the broth clear.
Wash and chop the pork ribs (or pork loin) into bite-sized pieces. You can wash the ribs with salt water to remove any odor. Then, marinate the ribs in a bowl with 1/3 tablespoon of fish sauce, 1 tablespoon of seasoning powder, and a pinch of ground pepper for about 10 minutes.
Wash the wood ear mushrooms and soak them in hot water until softened. Then, thinly slice them.
Slice the Vietnamese sausage into bite-sized pieces. Trim and wash the green onions and cilantro, then chop finely. Peel and mince the shallots.
Thoroughly wash the fresh herbs. Briefly blanch the fresh rice noodles in boiling water and drain.
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Make the Meatballs
In a bowl, combine the ground pork, wood ear mushrooms, green onions, and some seasonings. Mix well.
Roll the mixture into small, bite-sized meatballs.
Add the meatballs to the simmering broth. Once they are cooked through and float to the surface, remove them.
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Cook the Broth
Heat some cooking oil in a pot over medium heat. Sauté the minced shallots until fragrant, then add the ribs and stir-fry until they are browned on all sides. Remove from heat.
Once the bone broth is boiling, add the browned ribs. Bring to a boil again, then add the cooked meatballs and season to taste. Continue to simmer for another 10 minutes.
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Assemble and Serve
Place the rice noodles in a bowl. Top with ribs, Vietnamese sausage, meatballs, chopped green onions, and cilantro. Ladle the hot broth over the noodles and enjoy. Serve with fresh herbs and lime wedges. You can also add shrimp paste (mam tom) or fish sauce with chili, if desired.
Bun Moc with Ribs is a delicious and appealing soup that your whole family will love. Join Dien May XANH in the kitchen to try this dish with a different recipe. Click to see now!
See details:
2. Bun Moc with Pork Knuckle
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Bun Moc with Pork Knuckle
Serves 4
Fresh Rice Noodles 1 kg
Chicken Thigh Bones 4
Pork Knuckle 1 kg
Ground Pork 300 gr
Tomatoes 500 gr
Banana Blossom Stem 200 gr
Pineapple 300 gr
Tamarind 50 gr
Fish Sauce 3 tablespoons
Cooking Oil 1 tablespoon
Cornstarch 1 teaspoon
Baking Powder 1/2 teaspoon
Vegetables for Dipping 500 gr (Water Spinach/Shredded Banana Blossom)
Fresh Herbs Some (Cinnamon/Culantro/Sawtooth Coriander)
Common Seasonings Some (Salt/Pepper/Sugar/MSG)
Ice Cubes 200 ml
Equipment
How to Choose a Good Pork Knuckle
Depending on your family’s taste and preferences, you can choose to buy the front or hind pork knuckle:
- The meat on the front pork knuckle is softer and sweeter, suitable for boiling, stewing, and braising… it is usually more expensive.
- The hind knuckle of the pig is less active, so it has more meat but also more fat. The hind pork knuckle is suitable for cooking porridge, stewing, stir-frying or minced meat…
- Choose a firm pork knuckle with even meat fibers, a dry cut surface, and good elasticity when pressed.
- Choose pieces with a bright pink color, no unusual color, and a natural, bright, dry cut surface.
- The meat should not have a foul or fishy smell, no strange spots, no slimy feeling when touched, and no bruising.
Instructions for Bun Moc with Pork Knuckle
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Prepare and Boil Pork Knuckle
Scrape the hair off the pork knuckle with a razor, then rub it with salt to remove any odor. Split the knuckle in half and wash it thoroughly.
How to Prepare Pork Knuckle to Reduce Odor
- Method 1: Blanch the pork knuckle in boiling water for 2-3 minutes, then rinse with cold water.
- Method 2: Use a mini gas torch on medium heat or burn some leftover newspaper or straw to lightly sear the pork knuckle, thoroughly removing any stiff hairs on the skin. However, a mini gas torch is recommended for its convenience and better flame control, preventing the pork knuckle from getting burnt.
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Make the Broth
Place a pot with 2 liters of water on high heat. Add 1 tablespoon of salt, 1 teaspoon of MSG, 4 chicken thigh bones, and the pork knuckle. Add 1 tablespoon of rock sugar and 1 smashed shallot.
When the water boils vigorously and foam appears, skim it off with a ladle, stir gently, and continue boiling until the water boils vigorously again. Skim off the foam one more time. Then, reduce the heat to medium-low, cover, and simmer for 20 minutes until the pork knuckle is cooked.
After 20 minutes, uncover the pot and pierce the pork knuckle with chopsticks. If it is tender and no red blood comes out, remove the pork knuckle and place it in a bowl of cold water to cool and make the skin crispy. Then, remove it to a cutting board and slice thinly.
Continue simmering the chicken bones over medium heat. Place the tamarind in a cooking bag and add it to the broth.
