Bun Moc

Ingredients

• ½ lb ground pork
• 2 medium shallots
• 3 cloves garlic cloves
• 2 tablespoons fish sauce
• 6 cups chicken or pork broth
• ½ lb fresh rice noodles
• 1 cup fresh herbs (cilantro, mint, dill), chopped
• 1 whole lime

Instructions

1. 1

   Slice 1 shallot in half lengthwise, then slice each half into thin half-moons about 1/8-inch thick, separating the layers as you cut. Set aside on a small plate.

2. 2

   Dice the remaining shallot into pieces smaller than a grain of rice — pencil-tip dots — and mince the garlic the same size. Place both in a small bowl.

3. 3

   Heat 2 tablespoons of oil in a small skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

4. 4

   Add the shallot half-moons to the hot oil and stir every 10 seconds until they turn the color of honey with darker edges, about 5 minutes total. Transfer to a paper-towel-lined plate to drain and cool.

5. 5

   Pour 1 tablespoon of oil into a medium pot and set over medium-high heat until it shimmers, about 90 seconds.

6. 6

   Add the diced shallot and garlic to the hot oil, then stir constantly for 30 seconds until the mixture smells strongly fragrant, like toasted garlic and onion.

7. 7

   Crumble the ground pork into the pot, breaking it apart with a wooden spoon into pieces the size of peas, and stir constantly until no pink remains and the meat looks light brown, about 5 minutes.

8. 8

   Pour in the fish sauce and stir for 15 seconds until the smell changes to savory and umami-rich.

9. 9

   Pour in the broth and bring to a gentle simmer over medium-high heat, watching for small bubbles that break the surface, about 3 minutes.

10. 10

    Once simmering, reduce heat to medium-low and keep it at a gentle simmer with only occasional bubbles breaking the surface for 5 minutes.

11. 11

    Bring a separate pot of water to a rolling boil over high heat, about 8 minutes (while the broth simmers).

12. 12

    Place the rice noodles into the boiling water and stir with a fork, pulling them apart, for 2 minutes until they look soft and pliable.

13. 13

    Drain the noodles in a colander and divide them between two bowls, letting each bowl sit flat on a counter.

14. 14

    Ladle the hot pork broth and meat over the noodles in each bowl, filling until the liquid reaches just above the noodles, about 3 cups per bowl.

15. 15

    Scatter the crispy fried shallots over the top of each bowl in a thin layer.

16. 16

    Sprinkle the fresh herbs (cilantro, mint, and dill) over each bowl, about 2 tablespoons per bowl.

17. 17

    Cut the lime into 2 wedges and place 1 wedge on the rim of each bowl for squeezing over the soup at the table.

Tools you’ll need

• small skillet
• medium pot
• wooden spoon
• paper towels
• small bowl
• small plate
• separate pot for boiling noodles
• fork
• colander
• ladle
• two serving bowls
• cutting board
• chef's knife

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