I.Name
“Bun moc” is a dish originating from Northern Vietnam. This dish is characterized by its main ingredient, which is a meatball (finely minced meat formed into a round shape), served in a bowl of vermicelli noodle
This dish originated from the Moc village (also known as Nhan Muc village), located in Nhan Chinh commune, now part of Thanh Xuan district, Hanoi. It contains a significant ingredient called “gio song,” also known as “moc,” hence the name “bun moc.”
II.Ingredients
The common ingredients used to make “bun moc” include: young pork ribs, sliced cinnamon pork sausage, raw pork sausage, minced lean pork, wood ear mushrooms, fish sauce, sugar, vermicelli noodles, raw vegetables, water spinach, banana blossom, shrimp paste, sliced chili, satay sauce, onions, cilantro, and lime.
III. Cooks
To prepare the broth, simmer pork bones with about 3 liters of water, adding shallots and about 2 teaspoons of salt. Then, only take about 2/3 of the broth (the broth). You can also add chicken meat and young pork ribs to simmer together with the pork bones, then remove them, avoiding mixing with the bones. Once the chicken is cooked, let it cool, then cut it into pieces or shred it as desired.
Place vermicelli noodles in a bowl, pour in enough broth, add the sliced young pork ribs, pork meatballs, and sliced cinnamon pork sausage. Sprinkle with chopped scallions, fried shallots, and ground pepper on top of the bowl of noodles to enhance the flavor and also for decoration.
It can be served with chili, shrimp paste, satay sauce, raw vegetables, and lime on the side.
III. Secret
The secret to delicious and fragrant “bun moc” lies in the caramelized shallots (fried shallots), white radish, and rich seasoning.
- Caramelized Shallots (Hành Phi): Fry thinly sliced shallots in oil until they turn golden brown and crispy. The aroma and savory flavor of fried shallots will greatly enhance the overall taste of the dish.
- White Radish (Củ Cải Trắng): White radish adds a subtle sweetness and depth to the broth. When simmered with the pork bones, it releases its flavors into the broth, contributing to the richness of the soup.
- Rich Seasoning (Gia Vị Đậm Đà): Proper seasoning with fish sauce, sugar, salt to create a flavorful broth. Adjusting the seasoning to achieve the right balance of salty, sweet, and savory flavors is crucial for the success of the dish.
By paying attention to these key ingredients and seasoning techniques, you can ensure that your “bun moc” is not only delicious but also fragrant and memorable.
(Source:https://vi.wikipedia.org)
