Bun Moc
“A clear, fragrant Hanoi noodle soup of rice vermicelli in a clean pork-bone broth, crowned with bouncy pork meatballs (moc) laced with wood-ear mushroom, plus slices of cha lua and cinnamon-scented cha que. Light yet deeply savory, it is finished with fresh herbs and a squeeze of lime.”
Where it comes from
Said to originate from Moc village in Nhan Chinh, Hanoi, and now a Hanoian favorite eaten nationwide. The dish showcases the northern love of springy minced-pork preparations.
On the plate
The broth is light and crystal-clear, almost delicate, letting the meatballs shine: tender, springy and savory with little pops of wood-ear. The cha lua adds a smooth, hammy note, and fresh herbs keep every spoon bright.
How it works
Vigorously beating the pork paste develops myosin so the meatballs turn springy and bouncy rather than crumbly. A patiently skimmed bone stock stays clear, keeping the soup clean and refined.
Variations
Bun moc suon (with pork ribs), bun moc with tomato; some add fried tofu or pork pate
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓35 min active · 90 min waiting
How it's made
8 steps · Show ↓- 190 min
Simmer pork bones with onion and a little dried squid for a clear, sweet broth, skimming often.
- 212 min
Soak and chop wood-ear mushrooms, then mix into seasoned minced pork.
- 310 min
Beat the pork paste until sticky and springy, then form into small meatballs.
- 48 min
Poach the meatballs gently in the broth until they float and firm up.
- 54 min
Slice cha lua and cha que into bite-size pieces.
- 62 min
Season the broth with fish sauce, salt and a pinch of sugar.
- 73 min
Blanch the rice vermicelli and divide into bowls.
- 83 min
Ladle broth over the noodles and top with meatballs, sausage slices and herbs.
