Vietnamese bun moc recipe- How to make the best bun moc !!
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Bun moc is one of the traditional vermicelli noodle soup of  Moc village, Nhan Chinh, Thanh Xuan, Ha Noi. This vermicelli noodle soup has the name “bun moc” because the main ingredient of bun moc recipe is made from raw ham paste ( Mọc or mộc).

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In Ha Noi, from the street vendor to luxury restaurant bun moc is always appear in the menu. Bun moc attracts everyone by its savory flavor. It is the mixture of vermicelli, meatball, pork ribs and colocasia gigantea. The broth is made from simmered pork ribs give the tender flavor.

Beside of making the broth, the pork ribs is one of the ingredient of bun moc recipe. The pork ribs pieces are mushy enough to easy to eat. The meatballs are crunchy and have the flavor from shiitake mushroom

When serving, we will ladle the hot broth, meatball, simmered pork ribs from the hot pot. Add more colocasia gigantea , lime juice, basil to make the tender flavor of bun moc.

The main of bun moc recipe is meatball, thus just know how to make the meatball and the savory borth you can easily make bun moc perfectly.

So now let prepare to making Bun Moc

I.Ingredient for bun moc recipe

  1. Vermicelli
  2. 500 gram pork ribs
  3. 300 gram raw ham paste
  4. Shiitake mushroom, wood ear mushroom
  5. Colocasia gigantean
  6. Shallot, basil, coriander

II.Process of making bun moc recipe

Step 1:

Clean the pork ribs clearly with a little salt, then add into a large pot, pour about 1 liter of water and simmer to get the broth. Using a spoon to remove the impurities to make the broth clear.

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Step 2:

Soak wood ear mushroom into hot water for 10 minutes. Drain of the water, using the knife to chop the wood ear mushroom well.

Step 3:

In a bowl, mixing together the raw ham paste, chopped wood ear mushroom and black pepper. Season with salt and fish sauce then mix well.

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Using a spoon to make the meatballs and drop in to the hot broth pot. The meatballs will automatically float up to the broth surface once they are cooked

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Step 4:

Soak the shiitake mushroom in hot water for 10 minutes then drop in to the hot broth pot.  Season the broth with salt, sugar, fish sauce and fried shallots to fit your taste.

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Clean the colocasia gigantea clearly, slice on the diagonal thinly. Soak the colocsia gigantea in the cold water with some salt for 10 mitues. Take the colocsia gingantea out and pour down with water

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Step 5:

To assemble bun moc bowl, add a cup of cooked vermicelli in a bowl, Ladle the some meatballs, simmered pork ribs, shiitake mushroom, colocasia gigantea from the pot. Pour the hot broth over the vermicelli and sprinkle on top some green shallots, coriander leaves and fried shallots.

Serve with  a plate of the prepared vegetables and a spritz of lime juice.

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Now, Enjoy the Bun Moc !!!!!!!!!!

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