Bún Mọc

Bún mọc is a Vietnamese noodle dish from the Moc village, made using a pork base with pork baby back ribs, auricularia auricula, ground meat, morning glory, coriander, and lime juice.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
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Fact: The village that created bún mọc, Nhan Muc village (aka Moc village), has the same name as the dish.

Flag of Vietnam#53 in Vietnam

Basic Information

Bún Mọc: Basic Information

Pronunciation

/boon mock/

Alternative Name(s)

No

Dish Type

Noodle soups

Course

Main course

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

No
Origin and Region

Bún Mọc: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Hanoi
Vietnam Map
Ingredients and Preparation

Bún Mọc: Ingredients and Preparation

Main Ingredients

Vietnamese pork paste (giò sống), pork baby back ribs, jelly ear mushroom, pork broth, rice noodles

Main Cooking Method

Simmering and boiling

Preparation Process

Simmer pork bones to create the broth. Shape the pork paste into balls and drop them in hot water to cook through. Serve the noodles in a bowl, add the broth, meatballs, toppings, herbs, and vegetables.
A Deep Dive

Bún Mọc: A Deep Dive

Cultural Significance

A traditional dish from Northern Vietnam, specifically from the Moc village in Hanoi.

Taste

Savory

Texture

Soft noodles and meatballs

Aroma

Fragrant

Color

Clear broth with white bún and meatballs (mọc)

Serving Style

In a bowl

Serving Temperature

Hot

Accompaniment

Fresh vegetables, chili, shrimp paste, chili oil, lime.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

514 calories, according to data of MyFitnessPal for 1 bowl of Bún Mọc.

Popularity

Across Vietnam

Popular Similar Dishes

  1. Bún Cá
  2. Bún Giò

Popular Dining Area

Street food stalls and local eateries in Vietnam.

Bún mọc is a traditional noodle soup from the Northern region of Vietnam, with the main ingredients being rice noodles and mọc, a type of meatball made using Vietnamese pork paste called “giò sống” with mushrooms and ground meat.

Bun Moc Overview

Originating from the Thanh Xuan district in Ha Noi, bún mọc is believed to derive its name from the meatballs made of Vietnamese pork paste.

Additionally, people often include jelly ear mushrooms and ground meat for mixing with the pork paste.

Additionally, the street-side noodle soup has a clear broth that has a nice balance of flavor from all the ingredients that are involved in the cooking process.

While making the broth bone broth, locals will skim the impurities that flow on top for a bright and clear profile.

Make sure you stick around to explore the dining locations of bún mọc, the process of producing it, and learn about the vegetables that complement it well.

Afterward, be sure to look into the benefits and drawbacks of eating bún mọc before knowing about dishes that are similar to it.

Key Points

  • Bún mọc is a noodle soup from the Northern region of Vietnam, with the main ingredients being rice noodles and mọc, a type of meatball made using Vietnamese pork paste called giò sống.
  • Bún mọc also comes with pork baby back ribs, auricularia auricula, and ground meat for mixing with the pork paste.
  • Bún mọc has a clear broth that has a nice balance of flavor from all the ingredients that are involved in the cooking process. The broth is made from bone broth and is skimmed of impurities for a bright and clear profile.
  • Bún mọc originated from the Moc village of the Thanh Xuan district in Hanoi and is believed to derive its name from the village or from the Vietnamese pork paste.

Bún Mọc Images

Where to Eat Bún Mọc In Vietnam?

When you’re heading to Vietnam, no matter if it’s Hanoi or Ho Chi Minh City, drop by some of these destinations to enjoy a hearty bowl of bún mọc:

In Hanoi

Đào Tấn
Address: 113 Đao Tan Street, Ngoc Khanh Ward, Ba Dinh, Hanoi
Opening time: 7 AM – 1 PM
Bún mọc Hà Nội Hương
Address: 294 Alley, Đoi Can, Cong Vi Ward, Ba Dinh, Hanoi
Opening time: 6:30 AM – 10:15 AM
Bún mọc Hàng Trống
Address: No. 11, Hang Trong, Hoan Kiem, Hanoi
Opening time: 7 AM – 6 PM

In Saigon (Ho Chi Minh City)

Bún Mọc 202
Address: 202/71 Pham Van Hai, Tan Binh District, HCMC
Opening time: 6 AM – 12 PM
Hùng Mập – Bún Mọc & Bún Bò Huế
Address: 329 Nguyen Van Qua, District 12, HCMC
Opening time: 6 AM – 10 PM
Quán Hà – Bún Mọc Sườn
Address: 376 Le Van Sy, District 3, HCMC
Opening time: 6:30 AM – 8:30 PM

In case you’re looking to know more about bún mọc before deciding on your next dining location, allow me to take you through the standard procedures of creating this noodle soup.

How to Make Bún Mọc?

To create bún mọc, it’s all about nailing the right broth mixture and creating a perfect mọc meatballs:

Step 1: Preparation of ingredients

Begin by preparing all the ingredients. This includes making the mọc, which are meatballs made from Vietnamese pork paste. You’ll also need pork baby back ribs, auricularia auricula (a type of mushroom), ground meat, morning glory, coriander, and lime.

Step 2: Make the Mọc

Mix the pork paste (giò sống) with ground meat and auricularia auricula before shaping it into mọc meatballs.

Step 3: Broth Preparation

Start by boiling bones to create a rich bone broth. As the broth simmers, continuously skim off any impurities or foam that rises to the surface. This ensures that the broth remains clear and bright.

Step 4: Adding Main Ingredients

Once the broth is prepared, add the mọc (meatballs) and pork baby back ribs. Allow these to simmer in the broth until they are fully cooked.

Step 5: Final Touches

Towards the end of the cooking process, add the morning glory and let it soften in the broth.

Step 6: Serving

Serve the soup hot in individual bowls. Garnish with fresh coriander and a squeeze of lime juice for added flavor.

Aside from the process of making bún mọc, it’s essential that you learn about the vegetable varieties that go with it.

What Vegetables to Eat with Bún Mọc?

When enjoying bún mọc, a variety of fresh vegetables and herbs are typically served alongside to complement the dish’s flavors and add a refreshing taste.

Morning Glory

Morning glory

This leafy green vegetable is often slightly blanched and then added to the soup or eaten fresh on the side.

Bean Sprouts

Bean sprouts

These add a crunchy texture to the dish and are typically served fresh alongside the soup.

Coriander

Coriander

This aromatic herb is often chopped and sprinkled on top of the soup or served as a whole leaf on the side.

Basil

Basil

Especially Thai basil, which adds a unique aroma and flavor to the dish.

Lettuce

Lettuce

Some people like to have fresh lettuce leaves with their bún mọc, adding it directly to the soup.

Green Onions

Green onions

Chopped green onions are often sprinkled on top for added flavor and aroma.

While the vegetables and herbs enhance the bún mọc experience, it’s also essential to weigh the benefits and potential drawbacks of this dish.

Pros and Cons of Eating Bún Mọc

These are the features that you should consider carefully before deciding whether to try out bún mọc or not:

Pros

  • Digestive health: The clear broth in bún mọc is soothing for the digestive system and is often easier to digest than richer, creamier soups.
  • Satiety: The combination of protein-rich meatballs and fiber-rich vegetables provides a feeling of fullness, helping to control hunger and potentially aiding in weight management.
  • Versatility: The dish is customizable with various vegetables and herbs, allowing individuals to adjust it to their taste preferences.

Cons

  • Potential for MSG: Some restaurant versions potentially use monosodium glutamate (MSG) to enhance flavor, which some individuals are sensitive to.

Aside from the pros and cons of eating bún mọc, make sure to check out more information about this noodle specialty that answers many inquiries about it.

Bún Mọc FAQs

Store the broth separately from the noodles and toppings in airtight containers in the refrigerator for up to 3 days.

Yes, as long as you ensure that all ingredients are gluten-free.

The mọc meatballs are the essential part that separates this specialty from other Vietnamese noodle soups.

In case it’s too salty, dilute the broth with some water or unsalted broth. If it’s bland, adjust it with salt, fish sauce, or other seasonings to taste.

Yes, different regions or even households in Vietnam will have a different approach for making the mọc meatballs and broth.

Similar Dishes of Bún Mọc

Bun Ca

Bún cá is a fish soup noodle dish with fried pieces of fish on top and a flavorful broth that covers thin rice noodles.

Bun Gio

Bún giò is a Vietnamese dish that consists of rice noodles, pork trotters and bones, and a clear and savory broth.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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