Bún dọc mùng is a rice vermicelli soup made with dọc mùng, Indian taro stem. The broth is pork bone simmered with grilled shallots and fried tomatoes, with spoonfuls of pork and mushroom paste cooked in it. The natural sweetness from the pork bones is what gets your appetite going. Eat it hot, and add chilli paste or chilli powder if you like it spicy. Time: the pork bones simmer for 40–60 minutes, and the broth cooks for about 10–15 minutes more once the grilled shallots go in. Ingredients For the broth 500 g pork bones or pork chop 2–3 tomatoes 3–4 purple onions (shallots), divided Salt, fish sauce, pork broth mix and apple vinegar For the pork balls 250 g minced pork 3–4 jelly ear (wood ear) mushrooms 4–5 shiitake mushrooms 3 teaspoons fish sauce ½ teaspoon pork broth mix A little pepper For the bowls Indian taro stem (dọc mùng), from Vietnamese markets Rice vermicelli (bún) Spring onion, coriander and basil Chilli paste or chilli powder (optional) How to make bún dọc mùng 1. Start the broth Wash the pork bones in water with a little salt, two or three times. Put them in a pot with enough water to cover all the bones, bring it to the boil, cook for about 5 minutes and pour that first water away. Rinse the bones again, cover them with cold water and bring back to the boil. Skim off the foam now and then so the broth stays clear. Cook over medium heat for 40–60 minutes. 2. Make the pork and mushroom mixture Soak all the mushrooms for 15 minutes, cut off the roots and rinse them again. Set 2 shiitake mushrooms aside for the pot and mince the rest. Mix the minced pork with the minced mushrooms, a little pepper, 3 teaspoons fish sauce, ½ teaspoon pork broth mix and some sliced shallot. Mix well and leave it for 15–20 minutes. 3. Prepare the herbs and tomatoes Wash the spring onion, tomatoes, coriander and basil. Slice the herbs finely and slice the tomatoes into thin strips. Heat 2 teaspoons oil, add sliced shallot and fry until fragrant. Add the tomatoes and fry until soft, with 1 teaspoon salt to help them cook faster. Grill the remaining shallots. 4. Prepare the taro stem Peel the outer skin off the dọc mùng, wash it and slice it. Mix with a little salt and leave it for 15 minutes, then squeeze it gently by hand and rinse it again. Blanch it in boiling water for 2–3 minutes and put it on a plate. 5. Finish the broth Add the grilled shallots to the pork bone broth and cook for 10–15 minutes more. Scoop the pork mixture into the broth one spoonful at a time, add the 2 shiitake mushrooms you kept back, and cook until everything is done. Stir in all the fried tomatoes and season to taste. If you like it sour, add more apple vinegar. Blanch the vermicelli in boiling water for 2–3 minutes, then rinse it in cold water straight away. 6. Serve Put vermicelli in each bowl, lay the blanched taro stem on top and pour in the pork broth. Sprinkle with spring onion, coriander and basil. Add chilli powder or chilli paste before eating if you like it spicy. Share:
