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Preparation
1 hour
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Vermicelli with Pork Trotters and Fresh Bamboo Shoots Serves 4
Fresh vermicelli 1 kg Pork trotters 1 kg Fresh bamboo shoots 5 stalks Minced pork 200 gr Tomatoes 3 pieces Sour plums 4 pieces Shiitake mushrooms 10 pieces (dried mushrooms) Wood ear mushrooms 10 pieces (black fungus) Green onions 2 stalks Ginger 1 piece (crushed) Red onion 3 pieces Lemon/fresh chili a little (for serving) Accompanying vegetables a little (mint/cilantro/lettuce) Cooking oil 1/2 tablespoon Turmeric powder 1 tablespoon Fish sauce 1 tablespoon Salt/seasoning powder a little
How to choose fresh ingredients
How to choose fresh pork leg
- You should choose a piece of pork leg that is firm, with even meat fibers, the cut surface of the meat is dry, and when you press your hand down, the meat has high elasticity.
- You should choose pieces of pork leg that are bright pink, without any unusual colors, and the cut surface has a natural, bright, dry color.
- Do not buy meat that has a foul or fishy smell and has strange spots on it, as that indicates the pork is not fresh.
How to choose crispy and delicious water spinach
- You should choose water spinach of moderate size, not too big or too small.
- Edible water spinach is grown in watery places, with a red dot in the leaf stem. If it has a white dot, you should not buy it as it is the type that causes itching and is inedible.
- Avoid buying water spinach that has been cut or is bruised and darkened.
How to choose delicious wood ear mushrooms
- Prioritize choosing wood ear mushrooms with large, thick ears and a stem with few offshoots.
- The color of the mushrooms should be dark amber, slightly shiny on the top side and coffee milk color on the underside.
- Avoid choosing dry wood ear mushrooms that are very dark, as these may become mushy when soaked in water and are less crunchy.
How to choose delicious shiitake mushrooms
- You can choose either dry or fresh ones.
- For fresh mushrooms: you should buy those with bright colors, a characteristic aroma, and avoid choosing mushrooms that are bruised or have a spoiled smell. A cut that oozes white milky substance is a sign of toxic mushrooms. Avoid mushrooms with dark spots or wrinkles on the cap, and do not choose slimy mushrooms. Fresh mushrooms will have a thin, paper-like layer on them.
- For dry mushrooms: you should choose those that are firm, not broken, with bright colors, and without any white mold spots. Choose reputable places to buy dry mushrooms to ensure safety.
How to choose fresh and delicious tomatoes
- You should choose tomatoes with intact skin, plump, bright red color, and uniform color.
- Naturally ripened tomatoes usually have a mild fragrance. In contrast, those that are artificially ripened have no aroma at all.
- You should select tomatoes that still have their stems, with the stems remaining fresh and not wilted.
How to choose delicious and chewy pork sausage (moc)
- Fresh and delicious pork sausage (moc) has a light pink color, forming a soft, smooth, and chewy mass that can be easily shaped.
- You can buy pork sausage (moc) at meat counters in markets, butcher shops, grocery stores, or supermarkets.
- Do not buy pork sausage (moc) if it has an unusual odor, or if the mass is hard or crumbly.
- If you have time, you can also make pork sausage at home to ensure quality!
How to prepare Bun Chan Gio Doc Mung
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Prepare the pork hocks
First, clean the pork hocks with diluted salt water and cut them into bite-sized pieces.
Put 1 liter of water and 1 smashed ginger root into a pot, then place it on the stove. When the water boils, add the pork hocks and blanch for about 3 minutes (counting from when the water boils) to remove impurities from the meat, then rinse it thoroughly with cold water.
How to eliminate the odor from pork hocks
- Method 1: Use salt/vinegar/lemon/white wine to rub on the pork hocks, use a razor blade to scrape off any dirt and remaining hair, then rinse with clean water.
- Method 2: Before cooking, blanch the pork hocks in boiling water for about 2 – 3 minutes, then rinse with cold water.
- Method 3: Lightly roast the pork hocks to thoroughly remove the coarse hair on the surface of the pork skin. You should use a mini gas torch for convenience and better flame control, avoiding burnt pork hocks.
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Prepare other ingredients
Remove the skin of the jute and wash it clean before slicing. Next, soak the jute in diluted saltwater for about 15 minutes to reduce the sap, then wash it clean again.
After that, place the jute in a bowl, add 1 tablespoon of salt, mix well, and wash it clean once more with water before squeezing out the excess water.
Wash the tomatoes and cut them into wedges. Wash the sour plums and let them drain.
Peel the shallots and slice them. Wash the green onions and chop them finely.
Prepare the accompanying herbs according to each type and wash them clean, then let them drain.
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Mix the raw pork with mushrooms
Shiitake mushrooms and wood ear mushrooms are soaked in water for about 1 hour to soften, then rinsed with clean water and drained. Finely chop the wood ear mushrooms while leaving the shiitake mushrooms whole.
Mix the chopped wood ear mushrooms with the prepared raw pork and 1 tablespoon of seasoning until the mixture is well combined.
How to soak dried shiitake mushrooms quickly
- Method 1 (soaking): You can soak the mushrooms in water for 1 – 2 hours and then rinse with clean water. To soften the mushrooms quickly, soak them in warm water at 60 – 80 degrees Celsius for 7 – 10 minutes.
- Method 2 (boiling mushrooms): Rinse the mushrooms with clean water and then place them in boiling water for 3 – 5 minutes.
See details: How to soak shiitake mushrooms quickly
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Prepare the broth
Place a pot on the stove, add 1/2 tablespoon of cooking oil and sauté sliced shallots until fragrant.
Once the shallots are fragrant, add the pig trotters and stir-fry for about 3 minutes until they are firm, then add 1 teaspoon of salt, 1 tablespoon of fish sauce, and 500ml of water.
Continue to add 1 tablespoon of turmeric powder to the pot, cover, and simmer on medium heat for about 10 minutes until the pig trotters are cooked.
After 10 minutes, add about 500ml of water to the pot along with 4 plums, cover, and simmer for another 20 minutes.
Next, form the mixture of raw pork and wood ear mushrooms into bite-sized balls, attaching a shiitake mushroom to each ball, then drop them into the boiling pot. Add tomatoes and water lily stems, pressing them down to submerge in the water.
Wait for the water to boil again, then season to taste, adding chopped green onions, and mix well one more time.
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Completion
Finally, blanch the noodles and transfer them to a bowl.
Add the pig trotters, water lily stems, tomatoes, shiitake mushrooms, and fresh herbs, then pour the broth on top to enjoy immediately.
Tip: To enhance the flavor, you can serve with lime and fresh chili for a tastier dish.
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Final Product
A bowl of hot Bun with Pork Hock and Dọc Mùng, fragrant with the smell of shiitake mushrooms. The pork hock is chewy and perfectly cooked, the meatballs are sweet and firm, and the Dọc Mùng is crunchy, blending beautifully with the sweet and sour broth, making it very appealing.
Enjoy it while it’s still hot to capture the best flavor of this dish. Bon appétit!
See more:
Braised pork leg noodle soup with fresh bamboo shoots has a unique flavor, is delicious, and is extremely easy to make, right? Try your hand in the kitchen to prepare it and treat your family!
*Refer to the recipe and images from the YouTube channel Hương Vị Quê Hương
