Bean vermicelli soup with dọc mùng is a soup dish that is simple to make but offers a refreshing taste, making it a great way to cool down during hot weather. Let’s get cooking with TasteVN to learn 2 ways to prepare bean vermicelli soup with dọc mùng that many people love!
1. Bean vermicelli soup with dọc mùng
Preparation
30 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Bean vermicelli soup with dọc mùng Serves 2
Fresh vermicelli 300 gr Minced meat 300 gr (or equivalent amount of pork paste) Dọc mùng 5 stalks Tomatoes 4 pieces Shiitake mushrooms 5 pieces (mushrooms) Wood ear mushrooms 4 pieces (mushrooms) Green onions 1 stalk Cilantro 1 stalk Cooking oil 1/2 tablespoon Fish sauce 1/2 teaspoon Seasoning powder 2 teaspoons Salt a little
How to choose fresh ingredients
How to choose fresh pork
- Choose pork that has a bright pink color, a dry membrane, a slightly taut surface, soft meat fibers, and when pressed, it has elasticity, is dry, and does not ooze slime.
- You can buy pre-ground pork at the market and then prepare it, but it will be difficult to check the quality of the meat.
- It is best to buy whole pieces of pork to grind or chop yourself using a meat grinder to ensure safety and quality when using.
How to choose delicious shiitake mushrooms
- For fresh mushrooms: you should buy those with bright colors, characteristic aroma, avoid choosing bruised mushrooms, or those with a foul smell. If the cut leaks a milky substance, it is a sign of poisonous 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 fiber on them.
- For dried mushrooms: choose firm ones that are not broken, bright in color, and have no white mold spots. Choose reputable suppliers to purchase dried mushrooms to ensure safety.
How to prepare Bun Moc with Dọc Mùng
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Prepping Dọc Mùng
Peel the dọc mùng, cut it diagonally, and place it in a bowl.
Mix the cut dọc mùng with 1 tablespoon of salt, massage it well, and let it sit for about 15 minutes to reduce its sap.
Next, massage the dọc mùng a few more times before pouring water into the bowl, rinse it clean, squeeze the dọc mùng, and let it drain.
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Prepare the mushrooms and marinate the meat
The shiitake and wood ear mushrooms should be soaked in water for about 1 hour to soften, then rinse with clean water, drain, and chop finely.
Marinate the minced meat with the chopped mushrooms, 1 teaspoon of salt, 1/2 teaspoon of fish sauce, mix and let it sit for about 15 minutes for the meat to absorb the seasoning.
How to quickly soften dried shiitake mushrooms- 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): Wash the mushrooms with clean water and then place them in boiling water for 3 – 5 minutes.
See details: How to quickly soak shiitake mushrooms
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Prepare other ingredients
Green onions and cilantro, remove the roots, wash thoroughly and chop finely. Tomatoes wash and slice.
The noodles you bought should be blanched in boiling water and then drained in a colander.
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Cook the broth
Place a pot on the stove, add 1/2 tablespoon of cooking oil into the pot. When the oil is hot, add the tomatoes and sauté for about 3 minutes.
When the tomatoes are cooked, season the pot with 2 teaspoons of seasoning powder and about 1 liter of water. Cover and continue to cook on medium heat until the water boils.
When the water boils, form the minced meat into balls and add them to the pot, submerging them in water and cover to cook for another 2 minutes.
When the water boils again, add the doc mung and adjust the seasoning to taste.
Finally, scoop the noodles into a bowl, sprinkle with chopped green onions and cilantro, ladle the broth over the top and you can enjoy immediately.
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Final Product
The finished product of bun moc with water morning glory is very eye-catching and attractive. The water morning glory is crunchy and delicious, and the meatballs are soft and sweet, combined with a slightly sour and sweet broth.
This dish is best served with a few slices of fresh chili. Enjoy your meal!
2. Bun with water morning glory (recipe shared by a user)
Preparation
30 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for Bun with water morning glory (recipe shared by a user) Serves 4
Pork bones 0.5 kg Meatballs 400 gr Tomatoes 2 fruits Water morning glory 150 gr Wood ear mushrooms 30 gr (sliced) Shallots 2 bulbs Chopped garlic 1 tablespoon Fresh herbs for serving 200 gr Fresh noodles 1 kg Rock sugar 10 gr Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices a little (salt/seasoning powder/ground pepper)
How to choose fresh ingredients
How to choose fresh pork bones
- To select fresh pork bones, choose pieces that are of moderate size, light pink in color, with no strange odor, and not pale.
- When touched, they should feel firm, still slightly warm, have good elasticity, and the bone surface should be dry as this indicates the bones are fresh.
- Avoid choosing pork bones that are bruised, have a slightly pale color, feel slimy when touched, as these may be bones that have been stored for too long and are no longer fresh.
How to choose safe raw pork sausage
- Choose raw pork sausage that has been pre-made and tightly packaged, with a reputable brand and clear, specific production address. When purchasing, pay attention to the ingredients and the expiration date printed on the packaging.
- Select packages of raw pork sausage that do not have a foul smell, are not leaking, not torn, not open, and show no signs of tampering or patching, as these are sausages that meet quality and safety standards.
- Avoid buying raw pork sausage from sources that are unclear, leaking, and have a foul smell, as they may have been stored for too long and do not ensure food safety.
How to prepare Bamboo Shoot Noodles (recipe shared by users)
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Prepare the ingredients
Pork bones should be washed with salt and vinegar, then briefly blanched in boiling water, and rinsed again with clean water.
Wood ear mushrooms should be soaked in water for about 30 minutes until soft, then drained. Tomatoes should be washed, cut into wedges, and bamboo shoots should be peeled, washed, and cut diagonally.
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Make the meatballs
While waiting for the bones to soften, mix the soaked wood ear mushrooms with 400g of meat paste, then use a spoon to form into balls and add them to the pot of softened bones.
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Cooking the broth
After the bones are cleaned, place them in a pot, add 1 liter of clean water, and bring to a boil over medium heat. Then, add 2 purple onions to the pot to enhance the aroma of the broth and cook for 30 minutes.
Next, put a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat, then add minced garlic and sauté until fragrant, then add chopped tomatoes and stir-fry, followed by adding the sliced long melon.
After that, season with 1/2 teaspoon of salt, 1/2 tablespoon of seasoning powder, and a little pepper, and stir well.
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Making bamboo shoot vermicelli
Once the broth is boiling, add the freshly shaped meatballs, then season with 1 teaspoon of salt, 1 tablespoon of seasoning powder, 10 grams of rock sugar, and 1 tablespoon of fish sauce.
Next, add the sautéed tomatoes and bamboo shoots into the pot, stir well, and adjust the seasoning to taste. Depending on each family’s preference for saltiness, adjust the amount of seasoning accordingly!
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Final product
Now you have a bowl of bamboo shoot vermicelli that is extremely delicious. The sweet and clear pork broth combined with the soft meatballs, along with the refreshing and crispy tomatoes and bamboo shoots create an appealing dish.
This dish tastes even better when served with fresh herbs and chili fish sauce.
How to choose delicious wood ear mushrooms
- Prioritize choosing wood ear mushrooms with large, thick caps and a stem with few small mushrooms.
- The mushroom color should have a dark amber hue, slightly shiny on the top side and a coffee milk color on the underside.
- Avoid choosing dry wood ear mushrooms that are dark black, as this type may become mushy when soaked in water and is less crunchy.
How to choose fresh delicious tomatoes
- You should choose tomatoes with intact outer skin, plump, bright red color, and even color.
- Natural ripe tomatoes usually have a mild fragrance. In contrast, those that are artificially ripened have no aroma at all.
- You should choose tomatoes that still have their stems attached, and the stems should be fresh and not wilted.
- Avoid buying tomatoes that are too green or overripe, bruised, or have scratched outer skin, and feel soft when gently touched, as these are old tomatoes and not fresh.
How to choose delicious and crunchy Vietnamese water morning glory
- You should choose Vietnamese water morning glory that is of moderate size, not too large or too small.
- Edible Vietnamese water morning glory is grown in water, with a red spot in the stem of the leaf. If it has a white spot, you should not buy it because that type is itchy and inedible.
- Limit buying Vietnamese water morning glory that has been cut or is bruised and darkened.
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TasteVN hopes that with the 2 ways to cook vermicelli with Vietnamese water morning glory above, you will successfully make a refreshing dish to treat your family and friends on hot days!
