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bun moc recipe

Bún Mọc Recipe

Bún Mọc is a traditional Vietnamese pork meatball noodle soup featuring a flavorful pork bone broth, tender pork meatballs mixed with wood ear mushrooms, Vietnamese pork sausage, and delicate rice vermicelli noodles. This comforting soup is easy to make at home and perfect for family meals or cozy dinners.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • For the broth:
  • 2 lbs pork bones neck or leg bones
  • 1 onion halved
  • 1 thumb-sized piece of ginger smashed
  • 8 cups water
  • 2 tablespoons fish sauce
  • Salt to taste
  • For the meatballs:
  • 1 lb ground pork
  • 1/2 cup wood ear mushrooms soaked and finely chopped
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 egg optional, for binding
  • Additional toppings:
  • 1/2 lb Vietnamese pork sausage cha lua, sliced
  • 8 oz rice vermicelli noodles bún, cooked
  • Fresh herbs: cilantro Thai basil, green onions
  • Bean sprouts optional
  • Lime wedges
  • Fried shallots optional

Equipment

  • Large stockpot or soup pot
  • Mixing bowl
  • Slotted spoon
  • Ladle
  • Sharp knife
  • Cutting board
  • Strainer (for noodles)
  • Medium bowl (for soaking mushrooms)

Method
 

  1. Simmer pork bones with onion and ginger for 1.5 hours to make broth.
  2. Mix ground pork, chopped soaked mushrooms, fish sauce, sugar, pepper, and egg; form into meatballs.
  3. Cook meatballs in simmering broth for 10 minutes; add sliced pork sausage to warm through.
  4. Cook rice vermicelli noodles according to package directions.
  5. Serve noodles in bowls, ladle broth with meatballs and sausage over top, garnish with fresh herbs, bean sprouts, and lime.
    bun moc recipe

Notes

For a clearer broth, blanch pork bones in boiling water for 5 minutes before simmering.
If you prefer a stronger broth, simmer bones longer or add additional aromatics like star anise.
Wood ear mushrooms add texture but can be substituted with shiitake mushrooms if unavailable.
Meatballs can be made ahead and refrigerated for up to 2 days or frozen for 1 month.
Adjust seasoning with fish sauce and salt at the end to your taste preference.
Serve with chili sauce for a spicy kick.
bun moc recipe