Bún Mọc

Pork Ball Noodle Soup








2 lbs pork bones
1 lb pork rib
1/2 cup of dried shrimps (optional)
3 quarts cold water
2 lbs seasoned pork paste
1 yellow onion
2.5 ounces wooden ear mushroom (pre-sliced)
10 oz fine rice vermicelli
5 stalks green onion, shreded 3-inches length
15 sprigs cilantro, diced
fish sauce, salt and pepper to taste


Place pork bones + ribs + 1t salt in a large pot, add water and bring to boil. Drain and wash the bones thoroughly. Put the bones back in the pot + (dried shrimp) + onion, add water and bring back to boil over high heat, skim off foam, lower the heat and let simmer for 2 hours. Strain broth with a double layer of cheesecloth, add fish sauce to taste.

Soak mushroom in warm water for 30 minutes, drain and mix well with seasoned pork paste. Pluck a small piece of the paste and form the mixtures into balls, smooth them with water. Add the pork balls into the broth for a few minutes, when the balls are floated, remove and set them aside.

Put rice vermicelli in boiling water and cook for 3 minutes. Turn off heat and let it sit for 2 more minutes. Rinse over water.

To serve: Place pork balls in medium bowl, ladle the hot broth over, sprinkle shreded onion and chopped cilantro on top, ground some black pepper over. Dip noodle into the hot soup.