When it comes to Vietnamese noodle soup, there’s so much more to explore beyond the beloved Pho. One such treasure is the world of Bun, which uses round rice noodles, either thin or thick, rather than the flat noodles found in Pho. In this post, I’ll introduce you to one of my favourites, a comforting and flavour-packed dish: Pork Rib and Meatball Noodle Soup – Bun Suon Moc.
This bowl of goodness features tender pork ribs and juicy meatballs made from Vietnamese pork sausage meat and mushrooms. The ribs are cooked until they’re nearly falling apart, while the meatballs deliver a delightful contrast of soft meat and the crunchiness of wood ear mushrooms. All of this is bathed in a light yet flavourful broth made from rib stock, tomato wedges, shiitake mushrooms and fish sauce. It’s comforting dish perfect for cold winter nights.
A taste of Hanoi in your kitchen
I still remember enjoying Bun Suon Moc for lunch near my office in Hanoi. It came with a side of blanched salad vegetables – lettuce, mint, and coriander – which added freshness to the bowl. Inspired by those memories, I recreated this dish on a freezing day here in the UK, bringing a slice of Hanoi to my family table.
Ingredients you’ll need
Meats
- Pork ribs: Chop into 4cm pieces for easier eating. To achieve a clear broth, place the ribs in a pot with cold water and bring to a boil, let it bubble for 1-2 minutes. Drain and rinse thoroughly under cold water before proceeding.
- Vietnamese pork sausage meat: Refer to my Steamed Chicken with Shiitake Mushroom Rolls for a detailed recipe. Alternatively, use pork mince seasoned with fish sauce, ground pepper and oil with the same ratio in the recipe.
Mushrooms
- Wood ear mushrooms: Soak in boiling water for 10 minutes to soften, then finely chop. These add a satisfying crunch to the meatballs.
- Shiitake mushrooms: You’ll need shiitake mushrooms for both the meatballs and the broth. Soak dried shiitake mushrooms in boiling water for 10 minutes to soften, then chop finely for the meatballs and keep a few whole ones for the broth. Today, I used dried mushrooms for the meatballs and fresh ones for the broth since I had fresh mushrooms in the fridge. However, you can use dried mushrooms for both purposes – they are equally fragrant and work beautifully.
Noodles
- Round rice noodles (bun): Boil for 1 minute, turn off the heat, let sit for 4 minutes, then rinse in cold water and drain. Set aside.
Vegetables
- Tomatoes: Cut into wedges. They balance the broth with a light sourness.
- Salad vegetables: Include lettuce, mint and coriander. Blanch before serving for optimal flavour.
Seasonings
- Fish sauce
- Olive oil
- Sugar
- Salt
- Siracha (optional)
Garnishing
- Chopped spring onions (green part for garnish, white part for frying).
Let’s cook Bun Suon Moc
1. Prepare the broth
Start by heating a pressure cooker or large stockpot with a dash of oil. Once the oil is heated, add the chopped white part of the spring onions and sauté until golden and fragrant. Next, carefully add the blanched pork ribs along with a pinch of salt, stirring for a few minutes to allow the flavours to develop.
After that, pour in 3 litres of cold water. If you’re using a pressure cooker, set it to high pressure and cook for 30 minutes. If you’re using a stockpot, let the broth simmer gently for 1.5-2 hours, skimming off any foam until the ribs are tender and the broth is rich with flavour.
2. Prepare the meatballs
Meanwhile, while the broth is cooking, it’s time to prepare the meatballs. Start by combining the finely chopped wood ear and shiitake mushrooms with the pork sausage meat. Then, add a dash of oil and mix well until everything is evenly incorporated. This mixture will create meatballs with a satisfying combination of textures and flavours.
3. Prep the vegetables and noodles
As the broth continues to cook, move on to preparing the vegetables and noodles. First, chop the tomatoes into wedges, which will later add a subtle tanginess to the broth. Then, arrange the salad vegetables – lettuce, mint, and coriander – on a plate, ready for blanching or serving raw alongside the soup.
After that, prepare the round rice noodles by boiling, rinsing in cold water and setting them aside until it’s time to assemble the dish.
4. Assemble the dish
Once the broth is ready, transfer it to a large pot if you’ve used a pressure cooker. At this point, add the tomato wedges, shiitake mushrooms, sugar and fish sauce to the broth. Bring it to a gentle boil.
Next, shape small meatballs using a dessert spoon. Dip the spoon in the boiling broth to prevent sticking, then carefully drop the meatballs into the pot. Continue this process until all the meatballs are in the broth.
Allow the broth to simmer for another 10-15 minutes to ensure the meatballs are fully cooked and infused with the broth’s flavours.
Serve and Enjoy
Finally, it’s time to serve your Pork Ribs and Meatballs Noodle Soup – Bun Suon Moc. Start by dividing the noodles evenly among serving bowls. Then ladle the broth over the noodles, ensure each bowl gets a generous portion of ribs, meatballs, tomatoes and shiitake mushrooms. Garnish with chopped green part spring onions.
Don’t forget to blanch the salad vegetables and serve on the side for a refreshing balance.
Now, sit back and enjoy this warm, comforting bowl of Vietnamese goodness, perfect for those chilly days.
Pork Rib and Meatball Noodle Soup – Bun Suon Moc
Description
Pork Rib and Meatballs Noodle Soup - Bun Suon Moc is a comforting Vietnamese noodle soup featuring tender pork ribs, juicy mushroom-studded meatballs, and a fragrant tomato broth, served over silky rice noodles and fresh herbs. Perfect for chilly days!
Vietnamese Pork Rib and Meatball Noodle Soup - Bun Suon Moc
For the Broth
For the Meatballs
For the Noodles
For the Vegetables
Instructions
-
Prepare the Broth
- Heat olive oil in a pressure cooker or stockpot. Add the white part of the spring onions and sauté until golden and fragrant.
- Add the blanched pork ribs and salt, stirring for 2-3 minutes to infuse the flavours.
- Pour in 3 litres of cold water:
- Pressure cooker: cook on high pressure for 30 minutes.
- Stockpot: Simmer gently for 1.5-2 hours, skimming off foam as needed.
-
Make the Meatballs
- In a bowl, mix pork sausage meat with finely chopped wood ear and shiitake mushrooms. Add olive oil and mix thoroughly.
- Shape small meatballs using a dessert spoon and set aside.
-
Cook the Noodles and Prepare Vegetables
- Boil noodles for 1 minute, then let it sit for 4 minutes before rinsing in cold water. Drain and set aside.
- Arrange chopped lettuce, mint and coriander on a plate.
-
Assemble the Dish
- Once the broth is ready, transfer it to a large pot if needed. Add tomato wedges, sliced shiitake mushrooms, sugar and fish sauce to the broth. Bring to a gentle boil.
- Drop the meatballs into the boiling broth one at a time. Simmer for 10-15 minutes until the meatballs are fully cooked.
-
Serve
- Divide the noodles into bowls. Ladle the broth over the noodles ensuring each bowl has ribs, meatballs, tomatoes and shiitake mushrooms.
- Garnish with the green part of the spring onions.
- Blanch the salad vegetables in the remaining broth for a few seconds and serve on the side or add directly to the bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 774.19kcal
- % Daily Value *
- Total Fat 44.16g68%
- Saturated Fat 13.16g66%
- Trans Fat 0.34g
- Cholesterol 178.5mg60%
- Sodium 1778.79mg75%
- Potassium 1052.89mg31%
- Total Carbohydrate 57.35g20%
- Dietary Fiber 5.29g22%
- Sugars 6.22g
- Protein 37.41g75%
- Vitamin A 92.67 IU
- Vitamin C 8.02 mg
- Calcium 87.31 mg
- Iron 5.37 mg
- Vitamin D 3.79 IU
- Vitamin E 1.82 IU
- Vitamin K 43.83 mcg
- Thiamin 1.27 mg
- Riboflavin 0.87 mg
- Niacin 17.24 mg
- Vitamin B6 1.23 mg
- Folate 68.76 mcg
- Vitamin B12 1.08 mcg
- Phosphorus 497.25 mg
- Magnesium 116.25 mg
- Zinc 6.12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Clearing the Broth: To achieve a beautifully clear broth, always blanch the pork ribs in boiling water for 1-2 minutes before rinsing them thoroughly under cold water.
- Time-Saving Tips: If you're short on time, a pressure cooker can significantly cut down the cooking time for the broth without compromising on flavour.
- Customising the Meatballs: If Vietnamese pork sausage meat isn't available, use regular pork mince. Season it with fish sauce, ground pepper and a dash of oil to replicate the traditional flavours.
- Serving Salad Vegetables: Blanching the lettuce, mint and coriander briefly in hot broth enhances their flavour and fragrance. If you prefer a fresher bit, serve them raw on the side.
- Adjusting Seasoning: Taste the broth before serving and adjust the fish sauce, salt or sugar to your liking. Vietnamese dishes offend balance sweet, salty and our notes.
