Cooking Bun doc mung in Hanoi style - Unforgettable rustic dish

Bun doc mung – rice vermicelli and colocasia gigantea (also called giant elephant ear or Indian taro) is one of the most popular dishes in Hanoi, represent for the rusticness of Vietnamese cuisine. It is also convenient to eat in Vietnamese restaurants or even cook at home. “Bun doc mung” or “bun bung”, the composition is the same, nothing change, a bowl of rice vermicelli with some “mọc” (pork paste), a little bit of pork hock, a few pieces of pigs trotters, come with green Indian taro, red tomatoes ... Looking over, it looks attractive already.

Unforgettable rustic dish

There was no records about the appearing time of rice vermicelli and colocasia gigantea in any books or newspapers, some prominent writers in the early 20th century sometimes mentioned, most praised. Like many of Hanoi's dishes, rice vermicelli and colocasia gigantea mainly sells on sidewalks, few luxury Vietnamese restaurants sell this rustic dish, furthermore, few people want to eat “Bun doc mung” in a luxury restaurants, it is equal to losing its own good.

bun doc mung - vietnamese food

Composition constitutes a bowl of “Bun doc mung” including “moc” (pork paste or pork ball). This pork paste is the same as the “moc” in “Bun moc”, which is made of minced lean meat, mixed with wood ear mushroom , chopped thin-top mushroom, seasoned with some pepper, and then rolled it up, then drop into a pot of boiling broth. When the meat balls float, it is ripe.

Next is pork hock. Usually when going to the market, the housewives choose to buy the crunchy pork hock, next roll tightly by bamboo strings, then boil it with small heat, until it is cooked, then take it out. Some people like to eat thin and big slices of meat, but the others like it thick and square, fragrant and sweet meat ... Generally thick or thin, it is not mandatory for rice vermicelli and colocasia gigantea, mainly depending on the preference of the seller.

“Bun doc mung” is good by the ripe fragrant pork hock without being crushed and sweet, sour broth. The broth added a bit of yellow turmeric root is attracted by the color of the tomatoes and the cooked colocasia gigantea. Sometimes, after eating, the feeling of "attachment" in the throat by sap of colocasia gigantea not squeezed carefully so that this Vietnamese dish becomes very special - with the unique of rice vermicelli and colocasia gigantea.

bun doc mung - vietnamese food

Next is pigs trotters. Pigs trotters are usually marinated, finely minced and filtered with a little fresh turmeric to get the liquid extraction and remove residues. Moderate marinated turmeric makes the meat being more fragrant. Boiling the pigs trotters moderately is quite hard. We have to adjust to make the meat cooked but still crispy.

When you boil pigs trotters, if you are just heedless for a while, the pork hock will be well-stewed, then you cannot sell it. Moreover, some restaurants also sell boiled pig tongue and tenderloin ribs. Basically, the ribs are marinated as well as a pig trotters.

The broth is simmered with pork bones. This stage is quite picky. The broth has to be simmered at a low heat. As soon as it comes to boiling and foaming, it is necessary to remove all the foam. Then add some sliced tomatoes.

bun doc mung - vietnamese food

At home, housewives usually add extra grilled garcinia multiflora (“qua doc”) or garcinia cowa (“qua tai chua”). The broth is rarely used “qua sau” (dracontomelon duperreanum), because dracontomelon make broth dark, the color is not beautiful. Sometimes the cook also adds to the green papaya into the broth. The papaya helps the bones stewed faster.

Finally, the most important ingredient is “doc mung” (colocasia gigantea). If one does not know how to do it, this plant is really "catastrophic" because it causes itching, just like when we touch water-taro. To deal with the colocasia gigantea, we have to remove the green shell, then slice, then squeezing a little salt (or soaking in dilute salt water), washing through cold water several times to clear all of the sap. Then it can be finally used to cook.

Again, colocasia gigantea is not something that can be cooked long, so when drop them into the pot of water, when foaming, please quickly fish out, thus ensuring brittleness.

bun doc mung - vietnamese food

If you want to save time and still have a good and nutritious breakfast, then sometimes you can add this to your daily menu and perform with our standard Vietnamese recipe.

Materials and processing

Materials:

These ingredients you can fully pre-process in the evening, the next morning cooking still does not reduce the flavor of the dishes.

  • Pork paste: 200gr
  • Beef: 150gr
  • Indian taro: a few medium plants
  • 1 or 2 tomato
  • Spring onion
  • Vinegar or sour fruits
  • 3-5 thin-top mushroom
  • Rice vermicelli (“bún”): enough to eat
  • Sufficient amount of broth.
  • Spices, salt …

bun doc mung - vietnamese food

Perform:

Step 1: Memove the shell of the colocasia gigantea, wash it clean, cut it and soak it in dilute salt water for about 15 minutes, then rinse it  with cold water several times to make it not itchy anymore, with this method, the colocasia gigantea does not need to squeeze water. .

Step 2: Washed, soaked, then diced the thin-top mushroom.

Step 3: Beef is washed, sliced ​​and marinated with garlic, ginger, a little bit spices.

bun doc mung - vietnamese food

Step 4: Tomato are washed, sliced; remove the roots of spring onion, washed and finely chopped.

Step 5: Mix the thin-top mushroom with pork paste, add a little spice to make it tasty.

Step 6: Put the pot on the stove, fry the shallot until you can smell the fragrance, stir-fry the tomato and purée to take color, pour the broth just enough to eat and boil, then drop each pork paste ball into the cooked pot.

bun doc mung - vietnamese food

Step 7: Add the colocasia gigantea, green onion into the pot of broth, seasoning adjust the acidity to suite the taste and then turn off the stove.

When eating, blanched the rice vermicelli in the boiling water then pour in a bowl, adding “mọc” (pork paste balls), ripe beef, colocasia gigantea, pour the soup on top and enjoying. Surely everyone will like this noodle soup.

I wish you success and enjoy this Vietnamese dish!