Pork and Mushroom Noodle Soup (Bun Moc)
Bun moc is a Vietnamese vermicelli noodle soup made from a pork and shiitake mushroom flavoured stock. Usually this noodle soup dish is garnished with meats like thinly sliced pork tenderloin, pork paste balls and a type of pork sausage called cha lua which is made out of pork paste wrapped in banana leaves. For garnishes, shiitake and woodear fungus is a common addition.
I always see this noodle dish in Vietnamese noodle restaurants and never ordered it as I always have an impression for pork flavoured noodles soup having a bland taste, I need my flavours to be strong being an Asian. Also I am used to beef and chicken flavoured noodles and I don’t even know if Philippines have a recipe for a pork noodle soup dish apart from Batchoy, beef and chicken are always dominant flavours from where I came from.
Now to prove myself wrong in my assumption I have to make some at home and I guess the noodle dish that I see in Vietnamese restaurants would be a good start as I love the flavour of mushrooms in a soup which definitely gives an advantage in flavour compared to the usual pork noodle soup. To my surprise it turned out really good and tasty.
- 2 kg pork ribs
- 2 pcs dried squid
- 3 tbsp fried garlic
- 2 large red onions, cut in half
- 2 tbsp black peppercorns
- 1 thumb sized ginger, sliced thinly
- 1 tbsp peppercorns
- 300g rice vermicelli noodles, cooked according to packet instructions
- 250g pork tenderloin, whole
- 12 pc pork paste meatballs, sliced in half (you can find this in Asian grocer)
- 8 pcs dried shiitake mushrooms
- 2 stalks spring onion, chopped
- 2 cups bean sprouts
- crispy fried garlic
- fish sauce
- freshly ground black pepper
- In a pot place pork ribs and water just enough to cover the pork ribs, bring it to a boil then wait until scum rises to the top. Turn heat off and drain. Rinse pork ribs with running water then put it back in the pot.
- Add the remaining pork stock ingredients then again pour water just enough to cover everything.
- Bring to a boil and simmer for 1½ hr.
- Remove the pork ribs and completely debone, place the bones back on the pot and continue boiling for 30 minutes together with shiitake, pork tenderloin and pork meatballs.
- Turn heat off; set aside the pork tenderloin and pork meatballs then using a fine sieve drain liquid to another pot.
- Place stock in low heat until ready to serve, season with fish sauce and freshly ground black pepper.
- Slice the cooked pork tenderloin thinly then set it aside.
- In a bowl add cooked noodles and top with thinly sliced pork, pork meatballs and mushroom.
- Pour hot stock on top then garnish with crispy fried garlic and spring onions. Serve with raw bean sprouts to put on top while soup is piping hot.