Top 8 Best Recipes for Crispy Bún Mọc

Ingredients:

• Fresh crabs: 500g
• Fresh noodles: 1kg
• Tofu: 3 pieces
• Pork sausage: 100g
• Fresh shrimp: 200g
• Tomatoes: 3
• Fermented shrimp paste: 50ml
• Shallots: 4 bulbs
• Spring onions: a few stalks
• Fresh herbs: banana blossoms, shredded water spinach, lettuce, mint, perilla...
• Seasonings: pepper, fish sauce, seasoning powder, cooking oil, annatto oil, fermented rice vinegar

Instructions:

Step 1: Prepare the ingredients:

• Clean the crabs thoroughly with salt, then remove the apron and the top shell to collect the crab roe. Crush the crab body with 1/3 teaspoon of salt. Add 1.5 liters of water, stir well, and strain to remove debris.
• Cut the tofu into square cubes and fry until golden.
• Peel the shrimp and remove the black vein along the back.
• Remove the stems of the tomatoes and cut them into wedges.
• Wash the herbs and let them dry.
• Slice the shallots thinly, chop the spring onions.

Step 2: Cooking:

• Place the crab broth pot on medium heat. Stir occasionally to prevent the crab from settling at the bottom. When the crab starts to float, lower the heat and let it form into a cake. Use a slotted spoon to remove the crab meat and set it aside.
• Mix the pork sausage with shrimp and a pinch of pepper. Use a spoon to form round balls and drop them into the boiling broth. When they float, cook for an additional 2 minutes, then remove and set aside.
• Heat a small pan, add oil, and fry the shallots until golden. Remove the shallots and set them aside. Drain the excess oil, leaving only 1 teaspoon in the pan. Add 1/3 teaspoon of annatto powder and sauté until it turns a nice red color, then stir-fry the crab roe and quickly transfer it into the crab roe bowl.
• In the same pan, add another teaspoon of oil, then add the chopped tomatoes. Sauté until soft, then add to the crab broth. Add fermented rice vinegar, season with monosodium glutamate, and adjust the seasoning until the taste is balanced, with a tangy and aromatic flavor.

Step 3: Serving:

• Place noodles in a bowl, add a few pieces of fried tofu, some crab meatballs, a little crab roe, sprinkle with chopped spring onions, fried shallots, and herbs like mint and perilla. Add a splash of fermented shrimp paste (optional). Pour hot broth over and serve. You can also add slices of rare beef, duck eggs, pig's ear, or fried fish cakes for extra flavor.

Result: The crispy crab soup bún mọc is complete with a rich, flavorful crab broth, tangy from the rice vinegar and infused with the distinct taste of fermented shrimp paste. The crispy crab meatballs, tofu soaked in broth, and soft crab roe combined with fresh herbs make this dish irresistibly delicious.

Ingredients:

• 2 chicken thighs
• 300g pork sausage
• 4 salted duck eggs
• 8 quail eggs
• 1kg fresh noodles
• 2 pieces of ginger
• 2 onions
• 2 chili peppers
• 15g Vietnamese coriander

Preparation:

Step 1: Prepare the ingredients:

• Clean the chicken thighs with salt and ginger, then drain the water.
• Peel the onions and cut them into quarters.
• Slice the ginger.

Step 2: Make the broth:

• Put the chicken thighs, ginger, and onions in a pot.
• Add 2 liters of water and simmer. Skim off the scum as the water boils to keep it clear.

Step 3: Cook the eggs:

• Boil the quail eggs until cooked, then peel them.
• Boil the salted duck eggs until cooked, peel them, and remove the egg yolks.

Step 4: Prepare the meatballs: Take the pork sausage and wrap it around the peeled quail eggs and salted duck egg yolks.

Step 5: Cook the meatballs and broth:

• Once the broth is boiling, drop the meatballs into the pot.
• Cook until the meatballs float to the surface, indicating they are done.

Step 6: Prepare the dipping sauce: In a bowl, mix 5 tablespoons of fish sauce, 3g sugar, 5 tablespoons warm water, 1 tablespoon lime juice, ginger, and chopped chili. Stir until the sugar dissolves, then adjust to taste.

Step 7: Serve and enjoy:

• When serving, remove the chicken and shred it into pieces. Cut the meatballs in half.
• Place noodles in a bowl, then add chicken, meatballs, and Vietnamese coriander.
• Top with onions.
• Pour the hot dipping sauce over the bowl and enjoy!

Ingredients:

• 400g spare ribs (or pork loin)
• 250g pork sausage
• 300g pork bones
• 1kg fresh noodles
• 200g Vietnamese sausage
• 60g wood ear mushrooms
• 5 spring onions
• 1 bunch cilantro
• 3 shallots
• 300g fresh herbs (perilla, basil, lettuce, etc.)
• 50g common seasonings (fish sauce, seasoning powder, salt, etc.)

Preparation:

• Prepare the ingredients: Clean the pork bones, cut them into small pieces, and blanch them in hot water. Next, prepare a fresh pot of water and add the bones to simmer, adding some salt, seasoning powder, and fish sauce to enhance the broth's sweetness. Be sure to skim off the scum regularly to keep the broth clear. For the spare ribs (or pork loin), clean them well and cut them into bite-sized pieces. You can rinse the ribs with salted water to remove any odor. Then, place the ribs in a bowl, add 1/3 tablespoon of fish sauce, 1 tablespoon of seasoning powder, and a pinch of ground pepper, mix well, and marinate for about 10 minutes. Wash the wood ear mushrooms, soak them in hot water until they expand, then slice them thinly. Cut the Vietnamese sausage into bite-sized pieces. Trim the spring onions and cilantro, wash them clean, and chop them finely. Peel and finely chop the shallots. Wash the fresh herbs thoroughly with water. Briefly blanch the fresh noodles with hot water and drain them.
• Make the meatballs: Place the pork sausage in a bowl, add the wood ear mushrooms, spring onions, and some seasoning. Mix everything together and shape the mixture into small, round meatballs. Drop these meatballs into the simmering broth, and when they float to the surface, they are ready to be removed.
• Prepare the broth: Heat some oil in a pan, then add the chopped shallots and sauté until fragrant. Add the spare ribs and stir-fry until the meat is browned, then turn off the heat. Once the broth boils, add the ribs, cook until the broth comes back to a boil, then add the meatballs and season to taste. Let it simmer for another 10 minutes.
• Serving: Place the noodles in a bowl, top with ribs, Vietnamese sausage, and meatballs. Add chopped spring onions and cilantro, then pour the hot broth over the ingredients and enjoy. You can also serve the dish with fresh herbs and lime wedges on the side. For extra flavor, feel free to add shrimp paste or fish sauce with chili if desired.

Ingredients:

• 1kg fresh noodles
• 4 chicken drumsticks
• 1kg pork knuckle
• 300g minced meat
• 500g tomatoes
• 200g bamboo shoots (or similar vegetables)
• 300g pineapple (or sweet variety of fruit)
• 50g tamarind
• 3 tablespoons fish sauce
• 1 tablespoon cooking oil
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 500g dipping vegetables (water spinach, banana blossoms, etc.)
• Some aromatic herbs (cinnamon, cilantro, perilla)
• Common seasonings to taste (salt, pepper, sugar, monosodium glutamate)
• 200ml ice cubes

Preparation:

• Prepare and boil the pork knuckle: Clean the pork knuckle, removing hair, and rub it with salt to eliminate any smell. Cut the knuckle in half and rinse with clean water.
• Prepare the broth: In a pot with 2 liters of water, bring it to a boil over high heat, adding 1 tablespoon of salt, 1 teaspoon of MSG, 4 chicken drumsticks, and the pork knuckle, along with 1 tablespoon of rock sugar and 1 smashed shallot. When it boils and scum appears, use a ladle to skim it off, stir gently, and continue boiling. Afterward, reduce the heat and simmer for 20 minutes. Test the pork knuckle with chopsticks, ensuring the meat is tender and no red blood flows out. Place the knuckle in a bowl of cold water to cool and set the skin firm, then slice it thinly. Continue simmering the chicken bones. Put tamarind in a food filter bag and add it to the broth for flavor.
• Prepare the remaining ingredients: Rinse the pineapple and remove the core, adding the core to the broth and cutting the fruit into bite-sized pieces. Wash the tomatoes, remove the stems, and cut them into wedges. Peel the bamboo shoots, rinse, and cut into pieces. Wash the dipping vegetables in salty water, then rinse under cold water. Soak the wood ear mushrooms, clean them, and cut into small pieces.
• Prepare the meatballs: Place the minced meat in the freezer for about 15 minutes to firm up, then blend it in a meat grinder with 2 tablespoons of fish sauce, 1 teaspoon of sugar, 1 tablespoon of oil, 1 teaspoon of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/4 teaspoon of MSG. Add the ice cubes and blend until the meat is finely minced and smooth. Finally, mix in the wood ear mushrooms and blend for another 15 seconds.
• Finish the broth: After simmering, open the lid and add 2 tablespoons of fish sauce, remove the tamarind bag, and add the tomatoes and pineapple. Bring the broth to a vigorous boil again, then form small meatballs and drop them into the broth. Once the meatballs float to the top, add the bamboo shoots, stir, and let it boil once more. Taste and adjust the seasoning before turning off the heat. The broth is now ready to be served with the noodles.
• Final steps: To serve, add fresh noodles to the bowl, arrange the pork knuckle, tomatoes, pineapple, a few slices of bamboo shoots, meatballs, and dipping vegetables. Pour over the hot broth and enjoy!
• Final result: The steaming bowl of bún fills the kitchen with its savory aroma. The broth is perfectly balanced with a sweet and sour taste, complemented by tender pork knuckle and chewy, crispy meatballs. This dish is ideal for a weekend family meal, bringing everyone together to enjoy a delicious bowl of comfort food.

Ingredients:

• 200g escargot meat
• 150g pork paste
• 100g tofu
• 1 tomato
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced chili
• 1/2 teaspoon minced shallot
• 1/2 teaspoon perilla leaves
• Seasoning to taste (MSG, seasoning powder)

Preparation:

• Prepare the ingredients: Clean the escargot by removing the intestines, keeping only the head, and washing them thoroughly. Chop 50g of escargot finely while leaving the remaining 150g whole. Mince the ginger, shallot, and chili. Wash the perilla leaves and chop them finely. Cut the tomato into wedges. Rinse the tofu, drain, and cut it into small cubes, then fry them until golden brown on the outside.
• Make escargot meatballs: Combine 150g of pork paste with the 50g of finely chopped escargot in a bowl. Add 1/2 teaspoon each of minced ginger, chili, shallot, and perilla leaves, and mix well. Form the mixture into small, bite-sized meatballs.
• Prepare the broth: Heat some oil in a pot and sauté the shallot until fragrant. Add the escargot and 1 teaspoon of MSG, stir-fry for a couple of minutes, then remove the escargot and set aside. Next, sauté the tomato until soft, then add 1 liter of water and season with 1 tablespoon of seasoning powder and 1 tablespoon of MSG. Once the broth comes to a boil, add the 150g of whole escargot and the fried tofu. Simmer for another 5-10 minutes until the escargot meatballs are cooked through.
• Serve: Place the noodles in a bowl, pour the broth and cooked ingredients on top, then garnish with fresh perilla leaves and crispy shallots. Serve hot and enjoy the savory combination of flavors in this dish.

Ingredients:

• Pork bones: Bone-in sections such as shank and ribs
• 250g pork (preferably tender cuts like loin or shoulder) or chicken
• Vietnamese sausage (Chả lụa)
• Ground pork (Giò sống)
• 100g fresh or dried wood ear mushrooms (Mộc nhĩ)
• Fresh or dried rice noodles (Bún), based on preference
• Fresh herbs like Vietnamese mint, cilantro, lettuce, basil, and perilla
• 1 onion
• 3-4 cloves of garlic
• Seasonings like salt, sugar, pepper, and fish sauce
• Additional seasonings such as monosodium glutamate, five-spice powder, seasoning powder, or black vinegar (if preferred for a tangy flavor)

Preparation:

Step 1: Preparing the ingredients:

• Wash the pork bones thoroughly and blanch them in hot water.
• Cook the bones in fresh water, adding 2 teaspoons of salt, 2 teaspoons of seasoning powder, and 1 teaspoon of fish sauce. Simmer over medium heat, skimming off the scum to keep the broth clear.
• Wash the pork shoulder in salted water, then rinse it with cold water.
• Cut the pork into bite-sized pieces, season with some ground pepper, 1 tablespoon of seasoning powder, and 1/3 tablespoon of fish sauce. Let it marinate for 15 minutes.
• Soak the wood ear mushrooms in water to soften, then chop them finely.
• Slice the Vietnamese sausage into small pieces.
• Blanch the noodles in hot water and drain well.
• Wash the herbs and let them drain.

Step 2: Preparing the ground pork (Giò sống):

• If the ground pork isn't pre-seasoned, add seasonings, chopped green onions, and pepper, then mix in the chopped mushrooms.
• Alternatively, use ground pork and season it with a food processor, adding spices and mushrooms for flavor.

Step 3: Making the broth for Bún Mọc:

• Sauté minced shallots and garlic in oil until fragrant, then add the marinated pork and cook until the meat is browned.
• Bring the bone broth to a boil, then add the cooked pork and let it boil once more.
• Drop the prepared meatballs into the broth and adjust seasoning to taste. Let them cook for about 10 minutes.

Step 4: Finishing the dish:

• Place noodles in a bowl and top with the cooked pork.
• Garnish with chopped green onions and cilantro, and add slices of sausage.
• Pour the hot broth over the noodles and serve.

Ingredients:

• 300g fresh rice noodles (Bún)
• 300g minced pork (or ground pork sausage in equal amount)
• 5 taro stems (Dọc mùng)
• 4 ripe tomatoes
• 5 shiitake mushrooms (Nấm đông cô)
• 4 wood ear mushrooms (Nấm mộc nhĩ)
• 1 stalk of green onion (Hành lá)
• 1 stalk of cilantro (Ngò rí)
• 1/2 tablespoon of cooking oil
• 1/2 teaspoon of fish sauce
• 2 teaspoons of seasoning powder
• A pinch of salt

Preparation:

• Preparing the Taro Stems: Peel the taro stems and slice them diagonally. Place them in a bowl, then mix the sliced stems with 1 tablespoon of salt. Massage the taro stems well and let them sit for about 15 minutes to release the sap. Afterward, rinse and squeeze out the excess water from the stems.
• Preparing the Mushrooms and Marinating the Meat: Soak the shiitake and wood ear mushrooms in water for about an hour to soften, then rinse and chop them finely. Season the minced pork with the chopped mushrooms, 1 teaspoon of salt, 1/2 teaspoon of fish sauce, and mix well. Let the mixture marinate for about 15 minutes to allow the flavors to blend.
• Preparing the Other Ingredients: Clean the green onions and cilantro, remove the roots, and chop them. Wash the tomatoes and slice them into rounds. Blanch the rice noodles briefly in boiling water, drain them, and set aside.
• Making the Broth: Heat a pot and add 1/2 tablespoon of cooking oil. Once the oil is hot, sauté the tomatoes for about 3 minutes until soft. Season with 2 teaspoons of seasoning powder and add about 1 liter of water. Cover and bring to a boil. Once the water is boiling, drop the meatballs into the pot, ensuring they are submerged, and cover to cook for another 2 minutes. When the water comes back to a boil, add the taro stems and adjust seasoning to taste. Finally, place the cooked noodles in a bowl, sprinkle with chopped green onions and cilantro, and pour the broth over them to serve.
• Serving the Dish: The final dish of Bún Mọc with Taro Stems is visually appealing, with a balance of vibrant colors. The crunchy taro stems, tender meatballs, and the sweet-sour broth create a delicious harmony. A few fresh chili slices can add an extra zing to the dish. Enjoy!

Ingredients:

• 1 kg fresh shrimp
• 300g ground pork
• 300g pork sausage
• 1 kg fresh rice noodles (Bún)
• 4 tomatoes
• 2 pieces of fried tofu
• 500g pork bones
• 1 teaspoon minced shallots
• 1 teaspoon pepper
• 2 tablespoons fish sauce
• 2 teaspoons seasoning powder
• 1/2 teaspoon salt

Preparation Steps:

Step 1: Prepare the Ingredients:

• Rinse the pork bones and blanch them in boiling water to clean. Add about 3 liters of water to a large pot with the bones to prepare the broth. Bring to a boil and then reduce to a simmer to cook the broth slowly.

Step 2: Prepare the Shrimp:

• Peel the shrimp and rinse thoroughly. Pound the shrimp into a fine paste in a mortar.
• Add half of the minced shallots, pepper, and 1 tablespoon of fish sauce. Mix thoroughly and shape into small shrimp balls.

Step 3: Prepare the Pork and Sausage Mixture:

• In a large bowl, combine the ground pork, sausage, and the remaining minced shallots.
• Add fish sauce, pepper, and seasoning powder, and mix well. Shape into small meatballs, similar to the shrimp balls.

Step 4: Prepare the Tofu and Meatballs:

• Fry the tofu until golden and then cut it into bite-sized pieces.
• Bring the broth to a boil and season with seasoning powder and 2 tablespoons of fish sauce. Add the shrimp and pork meatballs into the pot, ensuring they are fully submerged. Let it cook until the shrimp and pork are fully cooked, and the meatballs float to the surface. Remove the meatballs and shrimp and set them aside.

Step 5: Make the Broth with Tomatoes:

• Lower the heat and add the chopped tomatoes to the broth. Season to taste and let it simmer for about 5-10 minutes before turning off the heat.

Step 6: Prepare the Noodles and Arrange the Dish:

• Blanch the rice noodles in boiling water and drain them.
• In a bowl, place a portion of noodles, then arrange the shrimp and meatballs on top. Add the fried tofu and tomatoes around the noodles.

Step 7: Serve and Enjoy:

• Pour the hot broth over the noodles and meatballs just before serving.
• The delicious Bún Mọc with Shrimp is now ready to be enjoyed. Serve it hot for a delightful meal.