Bún MọC Recipe

Bún Mọc is a comforting Vietnamese noodle soup that brings together delicate pork meatballs and a clear, flavorful broth. Originating from Hanoi, this dish highlights simple ingredients that create a rich and satisfying meal. It’s perfect for those looking to explore authentic Vietnamese flavors beyond the usual pho.

We love how Bún Mọc balances lightness with heartiness, making it a great option for any time of day. The tender meatballs paired with fresh herbs and rice noodles create a harmonious bowl that’s both nutritious and delicious. Whether you’re new to Vietnamese cuisine or a seasoned fan, this recipe is easy to follow and sure to impress.

Ingredients

To master the authentic Bún Mọc flavor, we need a precise balance of fresh ingredients for the broth, pork meatballs, and toppings. Each component plays a crucial role in delivering the perfect harmony of taste and texture.

For the Broth

Our clear and aromatic broth relies on simple yet impactful ingredients that bring depth and purity.

• 3 lbs pork bones (neck bones or leg bones)
• 1 medium onion, halved and charred
• 1 piece of ginger (2 inches), sliced and charred
• 2 quarts water
• 1 tablespoon fish sauce (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon sugar

For the Pork Meatballs (Mọc)

The pork meatballs are the heart of this dish. They must be tender yet firm and bursting with pork flavor.

• 1 lb ground pork (preferably with 20% fat content)
• 2 cloves garlic, finely minced
• 3 scallions, finely chopped (white and green parts separated)
• 1 egg
• 1 tablespoon fish sauce
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 tablespoons tapioca starch or cornstarch (for binding)
• ¼ cup water (cold)

For the Noodles and Toppings

The noodles and fresh herbs finish the dish with texture and brightness.

Ingredient	Quantity	Notes
Rice vermicelli	12 oz (cooked)	Soaked or boiled until soft
Fresh lettuce	1 cup, shredded	Optional, adds crunch
Fresh herbs	½ cup mixed (mint, basil, cilantro)	Roughly chopped
Fried shallots	2 tablespoons	For garnish and crunch
Chili slices	To taste	Optional for heat
Lime wedges	2	For squeezing, adds brightness

Each of these ingredients ensures that our Bún Mọc recipe stays true to its authentic Hanoi roots while being approachable to make in our own kitchens.

Equipment Needed

To prepare this authentic Bún Mọc recipe, having the right equipment ensures precision and enhances the cooking experience. Here’s a detailed list of what we use:

Equipment	Purpose
Large stockpot	For simmering the pork bone broth
Medium mixing bowl	To combine and season the ground pork mixture
Fine mesh strainer	To clarify the broth for that clear finish
Cutting board	For chopping herbs, onions, ginger, and garnishes
Sharp chef’s knife	Essential for precise slicing and dicing
Small bowl	For mixing the tapioca starch with cold water
Slotted spoon	To scoop out pork meatballs from the broth
Deep frying pan	For frying shallots to crispy perfection
Large serving bowls	To assemble the noodle soup with all components
Measuring spoons	For accurate seasoning such as fish sauce and salt
Wooden spoon	To stir gently without breaking the meatballs

“Using a fine mesh strainer is key to achieving the signature crystal-clear broth that defines Bún Mọc.“

Each piece of equipment plays a vital role in crafting the balance between the aromatic broth and delicate pork meatballs, ensuring our Bún Mọc mirrors the authentic flavors of Hanoi. Having these tools ready will streamline the cooking process and elevate the final dish.

Prep Work

Before we start cooking Bún Mọc, proper prep work ensures every element shines in harmony. Let’s get our ingredients and components ready efficiently to achieve the authentic Hanoi flavors.

Preparing the Pork

To prepare the pork meatballs, begin by selecting fresh ground pork with a balanced fat content for tenderness and flavor. Here’s the step-by-step breakdown:

• Place the ground pork in a large mixing bowl.
• Add finely minced garlic and chopped scallions for aromatic depth.
• Crack in one egg to bind the mixture.
• Season generously with fish sauce, salt, and white pepper to enhance umami and seasoning.
• Incorporate tapioca starch and cold water slowly while mixing. This slurry keeps the meatballs tender yet firm.
• Mix thoroughly using your hands or a stand mixer until the mixture becomes sticky and elastic—this texture is key for delicate yet cohesive meatballs.

We recommend chilling the mixture for 30 minutes before shaping. This step firms up the meat mixture and makes shaping easier.

Soaking or Cooking the Noodles

Bún, or rice vermicelli, forms the base of our dish. Proper soaking or cooking prevents mushiness and maintains the noodles’ soft chewiness.

Type of Noodles	Preparation Method	Time	Notes
Dried rice vermicelli	Soak in warm water	15-20 minutes	Stir occasionally to separate strands
Fresh rice vermicelli	Rinse under warm water	1-2 minutes	Ready to serve after draining
Boiling Method (optional)	Boil in water (off-heat soak after)	1-2 minutes boil + 1 min soak	Avoid overcooking for optimal texture

After soaking or boiling, drain the noodles thoroughly and toss lightly with a teaspoon of sesame oil or neutral oil to prevent sticking and add a subtle aroma.

Chopping and Preparing Fresh Herbs and Vegetables

Fresh herbs and vegetables provide crucial brightness and contrast to Bún Mọc. Here is how we prepare them:

• Lettuce: Rinse and dry thoroughly. Tear into bite-sized pieces for easier eating.
• Mixed Herbs: Common choices include cilantro, Thai basil, and mint. Rinse and roughly chop or leave whole depending on preference.
• Shallots & Chili: Thinly slice fried shallots for crunch. Slice fresh chili into thin rounds for heat and color.
• Lime Wedges: Cut fresh limes into wedges for the perfect finishing acidic burst.

Keeping these ingredients fresh and vibrant elevates the final presentation and flavor profile, balancing the rich pork and savory broth beautifully.

Instructions

Follow these detailed steps to craft the perfect Bún Mọc with tender pork meatballs and a fragrant broth. Each phase ensures authentic texture and flavor for an unforgettable Vietnamese noodle soup experience.

Making the Pork Meatballs (Mọc)

To achieve the signature tender yet firm texture of pork meatballs (mọc), we start by carefully mixing the ingredients:

• In a large bowl, combine:

• 1 lb fresh ground pork

• 2 cloves garlic, minced

• 3 scallions, finely chopped

• 1 large egg

• 1 tablespoon fish sauce

• 1 teaspoon salt

• ½ teaspoon white pepper

• 1 tablespoon tapioca starch

• 2 tablespoons ice-cold water

• Use your hands or a spoon to mix the ingredients thoroughly until the mixture is smooth and slightly sticky; this ensures the meatballs will bind well and stay juicy.
• Cover the bowl and chill the mixture for 15 minutes to let the flavors meld and firm up the texture, making it easier to shape.
• Shape the meatballs by scooping about 1.5 tablespoons of mixture and rolling it firmly between your palms to form smooth balls about 1 inch in diameter.

Preparing the Broth

A clear aromatic broth is the heart of Bún Mọc. Here’s how we create it:

• Char the aromatics:
• Place 1 large onion and 3-inch piece of ginger under a broiler or over an open flame until blackened on the surface, about 5 minutes per side.
• Peel and roughly chop the charred onion and ginger.
• In a large stockpot, add:

• 3 lbs pork bones (preferably leg or neck bones)

• Charred onion and ginger

• 12 cups cold water

• Bring to a boil over high heat. Once boiling, reduce to a gentle simmer and skim off any foam or impurities to keep the broth clear.
• Add seasoning:

• 3 tablespoons fish sauce

• 1 teaspoon salt

• 1 teaspoon sugar

• Simmer uncovered for 2 to 3 hours to extract maximum flavor while keeping the broth clear and fragrant.
• Strain the broth through a fine mesh sieve or cheesecloth into a clean pot to remove solids. Keep warm.

Cooking the Meatballs in the Broth

Now we combine the meatballs with the clear broth for that iconic flavor harmony:

• Bring the strained broth back to a gentle simmer over medium heat.
• Carefully drop the prepared pork meatballs into the simmering broth, making sure not to crowd the pot.
• Cook the meatballs for 10 to 12 minutes until they float to the surface and are cooked through.
• Gently stir occasionally to prevent sticking.
• Remove any scum that appears on the surface to maintain broth clarity.

Preparing the Noodles and Toppings

Freshness and texture elevate Bún Mọc to a perfect bowl. Prepare these final elements:

Ingredient	Preparation
Rice vermicelli	Soak in warm water for 15 minutes, then drain. For firmer texture, briefly blanch in boiling water for 30 seconds then drain well.
Lettuce leaves	Wash thoroughly and tear into bite-size pieces.
Mixed herbs	Prepare a mix of mint, cilantro, and Thai basil, finely chopped or whole leaves.
Fried shallots	Use store-bought or toast thinly sliced shallots in oil until golden and crisp. Drain on paper towels.
Chili slices	Thinly slice fresh red chili. Handle with care for heat control.
Lime wedges	Cut fresh limes into wedges for serving.

• Place soaked and drained rice vermicelli in serving bowls.
• Add a handful of lettuce and herbs on the side.
• Ladle hot broth with meatballs over the noodles.
• Garnish each bowl with fried shallots, chili slices, and a lime wedge for squeezing.

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By meticulously following these instructions, we’ll bring the true flavors and textures of Bún Mọc from Hanoi right to our table.

Assembly and Serving

Bringing together all elements of Bún MọC requires attention to detail to capture its authentic flavor and beautiful presentation. Let’s walk through how to assemble the dish perfectly and enhance it with recommended garnishes and condiments.

Assembling the Bún MọC Bowl

To assemble a bowl of Bún MọC, follow these precise steps to ensure each bite delivers the signature balance of textures and flavors:

1. Prepare the rice vermicelli: Drain the cooked rice vermicelli thoroughly to prevent sogginess. Place a generous nest of noodles into each serving bowl.
2. Add fresh lettuce and herbs: Position a handful of crisp lettuce leaves and a selection of fresh herbs such as cilantro, mint, and Thai basil atop the noodles. These provide herbal brightness alongside the rich broth.
3. Place pork meatballs: Gently arrange the cooked pork meatballs on the bed of noodles and greens. Their tender but firm texture is central to the dish.
4. Ladle the clear broth: Using a ladle, pour the hot, aromatic pork broth over the noodles and meatballs until the bowl is nearly full. Pour slowly to avoid disturbing the layered ingredients.
5. Top with fried shallots: Sprinkle crispy fried shallots over the broth for added crunch and depth of flavor.

This method ensures that the noodles keep their ideal tenderness while being infused with the broth’s aroma. The interplay of warm broth, fresh greens, and savory meatballs highlights Bún MọC’s appealing simplicity.

Suggested Garnishes and Condiments

We recommend the following accompaniments to customize your Bún MọC experience and enhance the traditional flavor profile:

Garnish/Condiment	Purpose & Flavor Profile	Typical Serving Amount
Lime wedges	Adds fresh acidity and brightness	1-2 wedges per bowl
Sliced chili peppers	Delivers a spicy kick, balancing the mild broth	Use according to heat preference
Fish sauce (Nước mắm)	Provides umami depth and saltiness	Serve on the side for dipping
Fresh herbs mix	Cilantro, mint, and Thai basil enhance fragrance	Small handfuls served fresh
Fried shallots	Adds crispy texture and a hint of caramelized sweetness	Sprinkle generously over top

“The key to an authentic Bún MọC lies in how we assemble and garnish it. Each element harmonizes to create a comforting yet vibrant noodle soup that’s unmistakably Vietnamese.”

By offering garnishes and condiments at the table, everyone can personalize their bowl, making Bún MọC a versatile dish that caters to individual tastes while maintaining its delightful Hanoi roots.

Tips and Variations

Mastering Bún Mọc means understanding how to perfect its signature broth and exploring delicious ways to customize this classic Vietnamese dish. Here are key tips to elevate your Bún Mọc experience and some inspiring variations to try.

Tips for the Best Broth Flavor

To capture the true essence of Bún Mọc, the broth must be aromatic, clear, and deeply savory. Follow these tips for a broth that shines:

• Char the aromatics: Roast the onion and ginger until they develop a charred surface before adding them to the broth. This step unlocks smoky, complex flavors crucial to authenticity.
• Simmer low and slow: Gently simmer pork bones for 3 to 4 hours. A slow simmer draws out collagen and rich umami without clouding the broth.
• Skim frequently: Remove foam and impurities from the surface to keep the broth crystal clear. Use a fine mesh skimmer for best results.
• Balance seasoning carefully: Add fish sauce, salt, and a pinch of sugar gradually. Taste often to maintain the delicate harmony between salty, sweet, and savory notes.
• Cool broth properly: Once cooking finishes, strain the broth twice and refrigerate. Removing excess fat after chilling results in a clean light broth that is distinctly refreshing.

Step	Purpose	Detail
Char onion & ginger	Develop smoky aroma	Roast on open flame or pan until blackened spots appear
Simmer pork bones	Extract collagen & flavor	Maintain gentle simmer 3-4 hours
Skim impurities	Achieve clear broth	Use fine mesh skimmer regularly
Season gradually	Perfect flavor balance	Add fish sauce salt sugar slowly
Strain & chill	Reduce fat for clarity	Strain twice refrigerate to solidify fat for easy removal

“The broth is the soul of Bún Mọc. Treat it with patience and care.”

Variations of Bún Mọc

While traditional Bún Mọc highlights pork meatballs and simple herbs, we encourage you to experiment with variations to keep this dish vibrant and suited to your taste preferences.

• Protein swaps and additions

Try adding or replacing pork meatballs with shrimp, fish balls, or chicken meatballs for new textures without losing the dish’s comforting character.

• Vegetarian adaptation

Substitute pork broth with vegetable stock infused with charred onion and ginger. Use mushroom or tofu balls seasoned to mimic the savory pork flavor.

• Noodle alternatives

Swap rice vermicelli with glass noodles or flat rice noodles for a different mouthfeel.

• Herbs and greens

Mix in different herbs like Thai basil, mint, or coriander alongside traditional Vietnamese perilla and lettuce. Add bean sprouts or julienned cucumber for extra crunch.

• Spice levels

Customize the heat with fresh chili slices, chili oil, or pickled chili vinegar depending on your tolerance for spice.

Variation Type	Options	Notes
Proteins	Shrimp balls, fish balls, chicken meatballs	Maintain tenderness and poaching timing
Broth base	Vegetable stock with charred aromatics	Use mushroom powder for umami in veg broth
Noodle type	Glass noodles, flat rice noodles	Adjust cooking times accordingly
Herbs & toppings	Thai basil, mint, coriander, bean sprouts, cucumber	Enhance freshness and texture
Spice	Fresh chili slices, chili oil, pickled chili vinegar	Adjust to desired heat level

Conclusion

Bún Mọc offers a delightful way to experience authentic Vietnamese flavors with a comforting and balanced noodle soup. Its simplicity and versatility make it perfect for both novice cooks and seasoned enthusiasts looking to expand their culinary repertoire.

By mastering the broth, meatballs, and fresh toppings, we can recreate a true taste of Hanoi right in our kitchens. Whether enjoyed as a cozy meal or shared with friends, Bún Mọc is sure to become a favorite go-to recipe for anyone who appreciates vibrant and satisfying dishes.

Frequently Asked Questions

What is Bún Mọc?

Bún Mọc is a traditional Vietnamese noodle soup from Hanoi featuring delicate pork meatballs, rice vermicelli, and a clear, flavorful pork broth. It is a comforting dish that balances lightness and heartiness.

What ingredients are essential for making authentic Bún Mọc?

Key ingredients include pork bones, ground pork, garlic, scallions, charred onion and ginger, fish sauce, rice vermicelli, fresh lettuce, mixed herbs, fried shallots, and lime wedges.

How is the Bún Mọc broth prepared?

The broth is made by simmering pork bones with charred onion and ginger, then seasoning with fish sauce, salt, and sugar. Skimming impurities ensures a clear and aromatic soup.

What makes the pork meatballs in Bún Mọc special?

The meatballs combine ground pork with garlic, scallions, egg, fish sauce, salt, white pepper, tapioca starch, and cold water, creating tender yet firm meatballs that cook perfectly in the broth.

What equipment do I need to make Bún Mọc at home?

You’ll need a large stockpot for the broth, a fine mesh strainer for clarity, mixing bowls for meatballs, and serving bowls to assemble this traditional noodle soup.

How do I prepare rice vermicelli for Bún Mọc?

Rice vermicelli should be soaked or cooked just right to maintain an ideal chewy texture that complements the broth and meatballs.

Can Bún Mọc be customized or adapted?

Yes, you can try variations with shrimp or chicken meatballs, use vegetarian broth substitutes, experiment with different noodles, fresh herbs, and adjust spice levels to taste.

How should I assemble Bún Mọc for serving?

Start with rice vermicelli, add fresh lettuce and herbs, place pork meatballs on top, then ladle hot broth over everything. Garnish with lime wedges, chili slices, fish sauce, and fried shallots.

What tips improve the flavor of Bún Mọc broth?

Char aromatics before simmering, cook broth low and slow, skim impurities regularly, balance seasoning carefully, and cool broth properly to preserve clarity and aroma.

Is Bún Mọc suitable for beginners in Vietnamese cooking?

Absolutely. The recipe uses simple ingredients and clear instructions, making it approachable for both newcomers and experienced cooks interested in authentic Vietnamese cuisine.