-4 shitake mushrooms
-1lb vietnamese ham (chả lụa)
-1lb pork meat paste (uncooked chả lua aka giò sống, mọc)
-5 woodear mushrooms
-1/2 bundle cellophane noodles
-shredded ong choy (rau muống, can replace with celery)
-thai chillies, lime
-salt, sugar, pepper
-onion, green onion, cilantro
-rau răm herb
What to Do
Hydrate shitake and woodear mushrooms in water, remove their stems and slice thinly. Boil together chicken, shitake mushrooms, and one roasted onion to make broth, add salt and sugar to taste. Remove chicken once it’s cooked and shred the chicken meat. While the chicken is cooking…. Cut onions into thin slices, finely chop cilantro, rau răm and green onions (to be used as garnish). Cut chả lụa into matchstick size pieces. Beat eggs and use a nonstick pan to fry thin egg sheets. Roll the sheets into a log and cut into thin slices (so you’ll get thins strips of eggs).
Cut cellophane noodles into shorter pieces. Mix together pork meat paste, chopped woodear mushrooms and cellophane noodles, divide mixture into 2 portions. Fry on portion cut into thin slices (mọc chiên). Drop tsps of the remaining mixture into the broth to cook (mọc luộc). Cook vermicelli according to package instructions.
Vermicelli goes in the bowl first. Followed by shredded chicken, egg strips, matchstick size pieces of chả lụa, fried meat paste (mọc chiên), boiled meat paste (mọc luộc). Ladle in hot broth and garnish with onion slices, chipped onion, rau răm and cilantro. Serve with shredded ong choy, chillies and lime.
FYI, Difference between Bún Mọc and Bún Thang
Broth is made with pork bones, “meat choice” is limited to only chả lụa, mọc chiên and mọc luộc.
Broth is made with chicken, “meat choice” includes only shredded chicken, eggs strips and chả lụa.
**Both bún mọc and bún thang have the same garnish and are served with rice vermicelli, shredded ong choy, chillies and lime.