Bún mọc, vermicelli soup with meatballs

Ingredients

• 1 kg of pork or chicken bones
• 1 onion
• 1 piece of rock candy (20g)
• 1 teaspoon of salt
• 500 g of raw pork mince (fresh ground pork)
• 5 dried black mushrooms, rehydrated, and cut into small pieces
• 200 g of Vietnamese pork pâté (char siu)
• 400 g of rice vermicelli
• 2 bunches of chives
• Fresh herbs, lemon, and chili peppers for serving.

Wash the bones, blanch them briefly, then place them in a large pot of water with the onion, sugar, and salt. Simmer for 45 to 60 minutes, skimming off any foam that forms, then remove the bones and strain the broth.

Divide the pork mixture into three portions. Mix the first portion with the black mushrooms. Form the second portion into meatballs and brown them in a frying pan. Form the third portion into meatballs and set them aside.

Bring the broth to a boil, then gently drop in the mixture of dough and mushrooms. Add the raw meatballs. When they float to the surface, they are cooked. Adjust the seasoning and reduce the heat.

Cook the vermicelli in boiling water, then rinse them under cold water.

Divide the vermicelli among the bowls, add a few meatballs of each type and slices of pâté, then pour in the hot broth. Garnish with chopped chives and serve with herbs, lemon, and chili flakes.