Traditional Vietnamese Recipe - Bún Mộc (Pork And Mushroom Meatball Soup)
400g of pork bones.
400g of pork spare ribs, washed and parboil for 5 minutes on stove top, rinsed well
500g of pork mince pureed.
1/2 cup of dried wood ear mushroom (soaked in water for 10 minutes, rinsed well, coarsely chopped)
1 large onion
1 daikon peeled and halved
200g carrot peeled and halved
1 tbsp size of rock sugar
1 tbsp of salt
2 tbsp fish sauce
6 tbsp of Pork stock powder
1/4 tsp of ground black pepper
1 Packet of rice noodles cooked as per instructions
1 roll of Vietnamese Ham or Cha Lua, sliced
1 onion chopped
1 bunch corriander
Vietnamese coriander leaves (Rau Ram)
Vietnamese Shrimp paste (optional)
In a large pot add pork bones, pork spare ribs, daikon, carrots, onion, pork stock powder , rock sugar, fish sauce, salt along with 6 cups of water. Close lid and allow to simmer for 90 minutes.
Pour pork mince into a mixing bowl, add chopped wood ear mushrooms, and sprinkle evenly with about 1 tsp of ground black pepper and 1 tsp salt. Mix ingredients well and set aside.
After 90 minutes, remove and discard onion, carrot and daikon. Add about 6 more cups of boiling water (total 12 cups of water). Bring broth to a boil again. Use a coffee spoon (tbsp size) to scoop and gently drop the pork mince balls into the boiling broth. Dip the spoon in a bowl of cold water in between to reduce stickiness. Once the pork balls float to the top, they are cooked! Taste the broth and season to your liking by more adding sugar, salt and fish sauce.
To serve, add cooked rice noodles to a large bowl along with a few slices of Vietnamese Ham, then ladle boiling broth and pork paste on top. Serve with Vietnamese coriander, lime wedges and sliced pepper. Shrimp paste can be served on the side as well.