Bún Moc

Dear Lan & George,

Lan asked Ba about "Vietnamese meat ball soup". That is "Bún moc". I write down the recipe for you :

Chicken bones and pork bones, clean them up, then put in the big pot with one whole onion, ginger, white radish; pour water in, then boil them up, skim the foam, when it boil, reduce the heat, cover the lid, let the heat slow for 3 hours, put some table spoons of fish sauce in. Throw the bones away, keep the broth. That we have the broth for soup.

Lean pork, grind it up. If I cook it, I always buy the ground lean pork they made ready in the shop of Vietnamese lunch meat. It is very good. put and mix them up with: dried mushroom, ( dip into water for four hours, clean them to no sand left, then cut them up)pork skin, (they boil them, then cut very thin, dried them, then put in every small pack, you can buy in the Vietnamese grocery), tangerine skin, (cut them very small). ground black pepper, some fish sauce. Mix them up, then make them into the balls. When the broth is ready, boil it up, put the balls in, until the balls are done.

Vermicelli. Boil it in the boil water for 5 or 4 minutes, depend at the information they give in the pack. Dip them in the cold water, let them drain up.

You can have lettuce and Vietnamese parsley, mint etc. what you want. Cut them up.

Put lettuce in to the bowl, then vermicelli, then meat ball. (sometimes, people like to have some Vietnamese lunch meat put on the top of bowl, depend on you like ad them of not). Then pour boiled broth in.

You are ready to have "Bún moc". Keep one bowl for Ba.
Love, Ba

Aug 18, 2009, 9:53 AM