Pork and Bamboo Shoot Noodle Soup — Bun Mang Heo
Vietnamese pork and bamboo shoot vermicelli soup with simmered pork hock and chunks of bamboo in a clear ginger broth, served over rice vermicelli with scallion, herbs, fried shallot, and a fish-sauce-ginger dipping sauce alongside.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 60g ginger lengthwise, mince remaining 20g. Halve shallots, mince garlic, slice scallion and chillies into rings, pick herb leaves. Slice bamboo shoots into matchsticks.
Char
Heat a dry skillet over high 4 minutes until smoking. Lay halved ginger and shallot cut-side down, char 3 minutes turning until edges blacken and aromatics smell deeply roasted.
Boil
Bring pork hocks with 1500ml cold water to a rolling boil over high 5 minutes. Drain, rinse under cold water until clean, return to a clean pot with 1500ml fresh water.
Simmer
Add charred ginger, shallot, garlic, and bamboo shoots over high heat to a boil. Drop to bare simmer covered 60 minutes, uncovered halfway through, skimming scum, until pork is fork-tender.
Build
Whisk minced ginger with 60ml fish sauce, hot water, granulated sugar, lime juice, and chilli rings off the heat 1 minute until sugar dissolves. While broth simmers, boil vermicelli in a separate pot over high 4 minutes until just tender. Drain and rinse.
Rest and plate
Lift pork hocks off heat, rest 3 minutes, then slice from bone. Stir 2 tbsp fish sauce, brown sugar, salt, and white pepper into broth. Divide vermicelli between 2 deep bowls, lay pork slices and bamboo over noodles, ladle hot broth over, scatter scallion, herbs, and fried shallot. Serve dipping sauce alongside.
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