Bún Mọc with Pork and Mushroom Meatballs

Ingredients

• For the meatballs: For the meatballs:
• 500g ground pork 500g ground pork
• 200g mushrooms, finely chopped 200g mushrooms, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1 egg, beaten 1 egg, beaten
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• For the broth: For the broth:
• 2 liters chicken or vegetable broth 2 liters chicken or vegetable broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices ginger 3 slices ginger
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• For serving: For serving:
• Rice vermicelli noodles, cooked according to package instructions Rice vermicelli noodles, cooked according to package instructions
• Fresh herbs (cilantro, mint, Thai basil) Fresh herbs (cilantro, mint, Thai basil)
• Bean sprouts Bean sprouts
• Lime wedges Lime wedges
• Chili peppers, sliced (optional) Chili peppers, sliced (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, chopped mushrooms, minced garlic, chopped shallots, fish sauce, soy sauce, sugar, black pepper, salt, five-spice powder, beaten egg, and cornstarch. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   In a large pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, ginger, star anise, cinnamon stick, fish sauce, sugar, and salt. Reduce the heat to low and let the broth simmer for about 20 minutes to allow the flavors to infuse.
4. 4.
   Gently drop the meatballs into the simmering broth and cook for about 10-12 minutes, or until the meatballs are cooked through.
5. 5.
   While the meatballs are cooking, prepare the rice vermicelli noodles according to the package instructions.
6. 6.
   To serve, divide the cooked noodles among serving bowls. Ladle the hot broth and meatballs over the noodles. Top with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers if desired.
7. 7.
   Enjoy the Bún Mọc while it's hot and savor the delicious flavors of the pork and mushroom meatballs in the fragrant broth.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure they blend well with the ground pork. This will enhance the meatballs' texture and flavor.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This will release the aromatic oils and infuse the broth with a delightful citrusy fragrance.
• Rice vermicelli noodles — Cook the noodles according to the package instructions, but make sure not to overcook them. They should be tender yet slightly firm to the bite.

Tips & Tricks

• For a lighter version, you can use ground chicken or turkey instead of pork.
• If you prefer a spicier broth, add sliced chili peppers or a drizzle of chili oil.
• Customize your toppings by adding sliced cucumbers, shredded carrots, or crushed peanuts for extra crunch and flavor.
• Make a larger batch of meatballs and freeze them for future use. They can be easily added to other dishes or enjoyed as a snack.
• To save time, you can use store-bought chicken or vegetable broth instead of making it from scratch.

Serving advice

Serve the Bún Mọc hot, allowing the flavors to meld together. Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers for an extra kick. Enjoy it as a complete meal on its own or pair it with a side dish or salad for a more substantial feast.

Presentation advice

To enhance the presentation of Bún Mọc, arrange the cooked noodles neatly in the center of each bowl. Place the meatballs on top of the noodles and ladle the hot broth over them. Garnish with a generous amount of fresh herbs, bean sprouts, and lime wedges. The vibrant colors and aromatic herbs will make the dish visually appealing and appetizing.