Bun Moc (Vietnamese Pork and Mushroom Noodle Soup)

Ingredients

• Pork shoulder (1 pound, cut into thin slices)
• Pork bones (2 pounds)
• Dried shiitake mushrooms (4 pieces, rehydrated)
• Onion (1, quartered)
• Garlic (4 cloves, smashed)
• Fish sauce (3 tablespoons)
• Salt (1 teaspoon)
• Pepper (1 teaspoon)
• Water (10 cups)
• Rice vermicelli noodles (8 ounces)
• Bean sprouts (2 cups)
• Fresh herbs (cilantro, mint, Thai basil) (1 cup, mixed)
• Lime (1, cut into wedges)
• Chili peppers (1-2, sliced (to taste))

Instructions

1. In a large pot, add pork bones, pork shoulder, dried shiitake mushrooms, onion, garlic, fish sauce, salt, and pepper.
2. Cover with water (about 10 cups) and bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low and let simmer for 1 hour, skimming off any impurities that rise to the surface.
4. Remove the pork bones and mushrooms from the pot. Discard the bones and thinly slice the mushrooms.
5. Return the sliced mushrooms to the pot and continue simmering for another 30 minutes to deepen the flavor.
6. Meanwhile, cook the rice vermicelli noodles according to package instructions, then drain and set aside.
7. To serve, divide the cooked noodles among bowls. Top with slices of pork, bean sprouts, and a generous handful of fresh herbs.
8. Ladle the hot broth over the noodles and garnish with lime wedges and sliced chili peppers.
9. Serve hot and enjoy the delightful flavors of Bun Moc!