Hanoi Pork and Vermicelli Noodle Soup

Name: Hanoi Pork and Vermicelli Noodle Soup (Bún Mộc Hà Nội)
Yield: Serves 4-6
Cuisine: Vietnam
Ingredients: fish sauce, for dipping; 1 bird’s eye chilli, thinly sliced; shrimp paste, to taste (optional); 90 g (3¼ oz/1 cup) bean sprouts; 1 large handful Vietnamese mint leaves; 1 large handful mint leaves; 1 large handful coriander (cilantro) leaves; 3 tablespoons fried red Asian shallots; 2 tablespoons sliced spring onion (scallion), green part only; 2 tablespoons sliced spring onion (scallion), green part only; 2 teaspoons garlic oil; 100 g (3½ oz) fried pork terrine (cha que), thinly sliced; 100 g (3½ oz) pork terrine, sliced into batons; 2 teaspoons sugar; 3 tablespoons fish sauce; 250 ml (9 fl oz/1 cup) vegetable oil; 2 litres (70 fl oz/8 cups) chicken stock; 200 g (7 oz) pork paste (gio song); 200 g (7 oz) pork paste (gio song); 3 dried wood ear mushrooms; 250 g (9 oz) dried rice vermicelli noodles

Bún Mộc Hà Nội

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

THIS NOODLE SOUP ORIGINATED IN HANOI BUT I HAVE SEEN DIFFERENT VERSIONS OF IT IN SAIGON. THIS RECIPE IS MY BLEND OF THE TWO REGIONS AND IS VERY SIMPLE TO PREPARE. YOU CAN BUY THE PORK PASTE (GIO SONG) FROM AN ASIAN BUTCHER AND THE FRIED PORK TERRINE (CHA QUE) FROM AN ASIAN FOOD MARKET. IT’S A GOOD IDEA TO WRITE DOWN THE VIETNAMESE NAMES AND BRING THE LIST WITH YOU IN CASE THEY DON’T SPEAK ENGLISH. WHILE YOU’RE THERE, BUY A JAR OF SHRIMP PASTE - IT’S ESSENTIAL TO THE FLAVOUR OF

Ingredients

Asia
Vietnam
Hanoi
Main course
Southeast Asia
Gluten-free
Soup

Ingredients

Method