Preparation
30 minutesReady in
20 minutesServes
2 – 3 people
Bun Bung, or Vietnamese pork and vermicelli soup, is a traditional dish from the Northern Delta region of Vietnam. This simple yet delicious dish is easy to prepare and features a harmonious blend of flavors. It is especially suitable for the elderly or those who are unwell.
Today, we will share a unique take on Bun Bung from the province of Thai Binh, using local ingredients to create a mouthwatering meal.
1Ingredients for Bun Bung
- 500g pork ribs
- 200g minced pork
- 200g pork paste
- 20g shiitake mushrooms
- 20g wood ear mushrooms
- 500g ridged gourd (silver melon)
- 200g tomatoes
- 10g scallions
- 5g sawtooth coriander
- 10g onion
- 1.5 tbsp shallots
- Seasonings: cooking oil, salt, fish sauce, pepper, MSG, seasoning powder, sugar
Tip
– When choosing pork ribs, opt for fresh, light pink ribs that feel springy when pressed. Avoid smaller ribs as they may not be of the best quality.
– When choosing pork ribs, opt for fresh, light pink ribs that feel springy when pressed. Avoid smaller ribs as they may not be of the best quality.
Ingredients for Bun Bung
2How to Make Bun Bung
Step 1 Prepare the Pork Ribs
Before making Bun Bung, the pork ribs need to be prepared. After rinsing the ribs with water, blanch them in a pot of boiling water with a teaspoon of salt for about 20 minutes. This will help season the meat and make it tender.
Preparing the Pork Ribs
Step 2 Prepare the Other Ingredients
Peel and slice the ridged gourd into diagonal pieces. Soak the gourd in a bowl of water with two teaspoons of salt for 15 minutes to remove any sliminess and prevent itching in the throat. Remember to squeeze out the excess water after soaking to avoid a salty taste.
Preparing the Other Ingredients
Step 3 Make the Meatballs
In a bowl, combine 200g of minced pork, 200g of pork paste, and the soaked and chopped wood ear and shiitake mushrooms.
Add in ½ tablespoon of shallots, 2 tablespoons of fish sauce, ½ tablespoon of seasoning powder, 1 tablespoon of sugar, and ½ tablespoon of salt. Mix thoroughly until the mixture is sticky and pliable, then form it into small balls.
Making the Meatballs
Step 4 Combine Ingredients in the Broth
Heat a large pan and add a generous amount of cooking oil and shallots. Sauté 200g of diced tomatoes until they release their juices and soften.
Once the ribs are tender, add the meatballs to the pot and simmer for about 10 minutes until they are cooked through. Then, add the tomatoes and season with 1 teaspoon of MSG, ½ teaspoon of salt, and ⅕ teaspoon of fish sauce. Remove from heat.
Combining Ingredients in the Broth
Step 5 Final Touches
To serve, place cooked vermicelli in a bowl and top with pork ribs, meatballs, tomatoes, ridged gourd, sawtooth coriander, and chopped onion. Ladle the hot broth over the ingredients and enjoy!
Final Product: Bun Bung
3Enjoy Your Meal!
Bun Bung is a hearty and flavorful dish, perfect for a comforting breakfast or any time you crave a taste of traditional Vietnamese cuisine. It is often served with chili fish sauce, salt and pepper, or chili paste to enhance the flavors.
Enjoy Your Meal!
Now you know how to make this unique version of Bun Bung from Thai Binh. Give it a try and share your culinary creations with us!
Frequently asked questions
Bun Bung is a traditional Vietnamese dish from the Northern Delta region, specifically the province of Thai Binh. It is a pork and vermicelli soup with a harmonious blend of flavors, suitable for a comforting meal.
You will need pork ribs, minced pork, pork paste, shiitake and wood ear mushrooms, ridged gourd (silver melon), tomatoes, scallions, sawtooth coriander, onion, and shallots. For seasonings, have cooking oil, salt, fish sauce, pepper, MSG, seasoning powder, and sugar on hand.
Rinse the pork ribs with water, then blanch them in a pot of boiling water with a teaspoon of salt for about 20 minutes. This helps season the meat and make it tender before adding it to the soup.
Peel and slice the ridged gourd diagonally. Soak it in salted water to remove any sliminess and prevent throat itching. Remember to squeeze out excess water after soaking. For the mushrooms, soak them in advance and then chop before adding to the meatballs.
Combine minced pork, pork paste, soaked and chopped mushrooms, shallots, fish sauce, seasoning powder, sugar, and salt in a bowl. Mix until the mixture is sticky and pliable, then form into small balls. These meatballs will be added to the soup later.
Heat a large pan with cooking oil and sauté shallots and diced tomatoes until softened. Add the prepared pork ribs and meatballs, simmering until cooked through. Season with MSG, salt, and fish sauce. Finally, serve the hot broth over cooked vermicelli noodles, topping with ingredients like coriander, onion, and the ridged gourd.
Bun Bung is often served with chili fish sauce, salt and pepper, or chili paste to enhance the flavors. It makes for a hearty breakfast or a comforting meal anytime you crave traditional Vietnamese cuisine.
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