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.
Ingredients (Pork Stock)
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
Ingredients (Pork and Mushroom Noodle Soup)
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
freshly ground black pepper
Method (Pork Stock)
- 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 1 1/2 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.
Method (Pork and Mushroom Noodle Soup)
- 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.