Bún Mọc (Pork Meatball Noodle Soup)

Name: Bún Mọc (Pork Meatball Noodle Soup)
Cuisine: Vietnamese
Ingredients: 1 pack Flamingo Pork Meat Paste; 8 oz Quê Hương Chao Ching Rice Stick; 1 pack Myriad Foods Pork Meat Balls, sliced in half; Several juliennes of Myriad Foods Pork Meatloaf; Several slices of Great Wall Fried Pork Patty; 1 lb pork neck bone; 2 pcs dried squid; 2 large red onions, cut into half; 1 tsp ground black pepper; 1 thumb-sized ginger, sliced thinly; 1 tsp white pepper powder; 1 pinch of salt; 8 pcs shiitake mushrooms; ½ cup wood ear mushrooms; 2 stalks green onion, chopped; 2 cups bean sprouts; 1 tsp crispy fried garlic; 1 small bunch of cilantro, chopped; Fish sauce; Freshly ground black pepper

← Back to all recipes Bún Mọc (Pork Meatball Noodle Soup)

Ingredients

1 pack Flamingo Pork Meat Paste
8 oz Quê Hương Chao Ching Rice Stick
1 pack Myriad Foods Pork Meat Balls, sliced in half
Several juliennes of Myriad Foods Pork Meatloaf
Several slices of Great Wall Fried Pork Patty
1 lb pork neck bone
2 pcs dried squid
2 large red onions, cut into half
1 tsp ground black pepper
1 thumb-sized ginger, sliced thinly
1 tsp white pepper powder
1 pinch of salt
8 pcs shiitake mushrooms
½ cup wood ear mushrooms
2 stalks green onion, chopped
2 cups bean sprouts
1 tsp crispy fried garlic
1 small bunch of cilantro, chopped
Fish sauce
Freshly ground black pepper

Directions

In the pot place pork neck bones and water just enough to cover the bones. Heat to boiling, then wait until scum rises to the top. Turn heat off and drain. Rinse pork neck bones with running water then put it back in the pot.
Add slices of ginger and ½ tsp black pepper. Pour water into the pot just enough to cover everything. Bring to a boil and simmer for 1½ hours.
Cut the wood ear mushroom into slices. Mix well with Pork Meat Paste.
Add enough water into the pot, heat to boiling. Shape the mixed pork paste to ball shape and put in the water.
Gently stir the meatballs, boiling them about 6 minutes until they float. Take them out and set aside.
Remove the pork neck bones and completely debone. Place the bones back into the pot, add wood ear pork paste balls, pork meat balls, dried squid, mushrooms, onions, and ½ tsp black pepper. Continue boiling for 30 minutes.
Turn heat off; remove pork paste balls, meatballs, and mushrooms. Slice the mushrooms, then set aside.
Place the soup on low heat until ready to serve. Season with fish sauce, salt, and freshly ground black pepper.
Julienne Great Wall Pork Meatloaf. Cut Great Wall Fried Pork Patty into slices. Set aside.
In a bowl add cooked noodles and top with thinly sliced pork, pork meatballs, and mushrooms.
Pour hot soup on top then garnish with crispy fried garlic and green onions. Add bean sprouts on top while the soup is hot. Enjoy!

Rice Field products for this recipe

The mọc in this soup comes from our springy pork meatballs and sliced pork meatloaf.

Shop: Myriad Foods Pork Meatballs, Myriad Foods Pork Meatloaf

Bún Mọc (Pork Meatball Noodle Soup)

Ingredients

Directions

Rice Field products for this recipe

Navigation

Brands