Pork and Mushroom Vermicelli Noodle Soup

Name: Pork and Mushroom Vermicelli Noodle Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Vietnamese
Ingredients: 2¼ lb (1 kg) pork spare ribs; 2¼ lb (1 kg) pork spare ribs; 1 tbsp (15 ml) white vinegar; 1 medium yellow onion, peeled and halved; 1 tsp rock sugar, plus more to taste; 5 shallots; ½ oz (15 g) dried shiitake mushrooms, stems removed, rinsed, soaked in warm water for 15 minutes, drained, and excess water squeezed out; ½ oz (15 g) dried shiitake mushrooms, stems removed, rinsed, soaked in warm water for 15 minutes, drained, and excess water squeezed out; 2 tbsp (30 g) fermented shrimp sauce (mắm tôm), divided; ½ cup (120 ml) cold water; Chicken stock powder, to taste; ½ oz (15 g) dried woodear mushrooms, soaked in hot water for 15 minutes, drained, excess water squeezed out, and minced; ½ oz (15 g) dried woodear mushrooms, soaked in hot water for 15 minutes, drained, excess water squeezed out, and minced; ½ oz (15 g) dried woodear mushrooms, soaked in hot water for 15 minutes, drained, excess water squeezed out, and minced; 1 tbsp (10 g) minced shallot; 1 tbsp (15 ml) fish sauce, plus more to taste; 7 oz (200 g) pork paste (chả quết); 7 oz (200 g) pork paste (chả quết); ½ tsp black pepper, plus more to taste; 3 elephant ear stems, peeled and cut into ¼-inch-thick (6 mm) slices on the bias; 2 tsp salt; 2 oz (57 g) water spinach stems, split into fine strings; 2 oz (57 g) banana blossom, thinly sliced; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 3½ oz (100 g) cinnamon ham (chả quế), cut into bite-size pieces; 3½ oz (100 g) cinnamon ham (chả quế), cut into bite-size pieces; 3½ oz (100 g) Vietnamese ham (chả lụa), cut into ¼-inch-thick (6 mm) slices; 3½ oz (100 g) Vietnamese ham (chả lụa), cut into ¼-inch-thick (6 mm) slices; 3½ oz (100 g) pork sausage in banana leaves (chả Huế), cut into bite-size pieces

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Simply Pho

By Helen Le

Published 2017

About

This soup (bún mọc) originated in northern Vietnam. In the process of migrating to the South, the dish was adapted: more chả was added and the flavor of the soup became bolder and somewhat sweeter. Chả is the Vietnamese word for processed meat products in the form of ham, sausages, and pork balls.

Ingredients

Asia
Vietnam
Soup

Ingredients

Method