Pork and Mushroom Noodle Soup (Bun Moc)

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.

Pork and Mushroom Noodle Soup (Bun Moc)
 
Prep time
Cook time
Total time
 
Serves: 6
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
  • salt
  • water
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
  • fish sauce
  • freshly ground black pepper
Instructions
Pork Stock
  1. 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.
  2. Add the remaining pork stock ingredients then again pour water just enough to cover everything.
  3. Bring to a boil and simmer for 1½ hr.
  4. 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.
  5. Turn heat off; set aside the pork tenderloin and pork meatballs then using a fine sieve drain liquid to another pot.
  6. Place stock in low heat until ready to serve, season with fish sauce and freshly ground black pepper.
Pork and Mushroom Noodle Soup
  1. Slice the cooked pork tenderloin thinly then set it aside.
  2. In a bowl add cooked noodles and top with thinly sliced pork, pork meatballs and mushroom.
  3. 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.

 

No Responses

  1. I love a good broth. There’s something very comforting abut pork bones and that delicious unctuous collagen that comes from those bones. I’m usually a pho girl or bun cha kinda girl, but those gorgeous shitake and vermicelli are crying out to be cooked soon!

  2. leah says:

    Dried squid is one of the listed ingredients in the stock but it was not mentioned in the method. When do you add the squid?

  3. Kristy says:

    I’m not big into soups, but I do love mushrooms and pork. The crispy fried garlic sounds good too. :)

  4. Karen says:

    It sounds like you surprised yourself. The noodle soup certainly looks delicious.

  5. jlaceda says:

    I love noodle soup that’s pork-based! Its more “neutral” flavour makes it a great little antidote for the sick, but still get the nutrients and comfort that a good soup offers! Loving all the flavours here…Love your presentation, too. So appetizing…

  6. cecilia says:

    oh this is one that john will make.. perfect.. thank you for trying it first!! c

  7. Eha says:

    Well, John may make it for Celi, but I’ll certainly make it for myself and any I may invite in to share a bowl and a glass :D !

  8. I have been cooking and eating a lot of noodles lately and your pork and mushroom soup noodle looks like something I can have everyday. Nothing beats a bowl of noodles in a hearty savory sou like yours. Thanks for sharing.

  9. Your food is always so amazing looking, whether it’s a dish I’m familiar with or not. This looks absolutely wonderful.

  10. mjskit says:

    Raymund, you make some of the most beautiful soups! They look delicious and have some of the most interesting ingredients. This one is no exception!! Great soup!

  11. I love any kind of noodle soup! And although a pork stock usually wouldn’t be my first choice, a good one can be superb. This looks fantastic – thanks so much.

  12. Nami | Just One Cookbook says:

    This noodle soup is new to me! I didn’t know there is a Vietnamese noodle soup that uses pork and shiitake mushroom as stock. WOW. I’m missing out! I’ll remember Bun Moc. Love Vietnamese noodle soup – we eat once a week… :)

  13. wok with ray says:

    This hearty and hot soup is perfect for cold-cold weather we are having.

  14. Love Shiitake mushrooms in Asian-inspired recipes…so much flavour! Thanks for sharing this delicious soup…

    -Shannon

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