Bún Sườn Dọc Mùng Recipe (Vietnamese Pork Ribs And Elephant Ear Stalk Noodle Soup)

Quickly blanch the pork ribs with some salt for a minute or two.
After that, rinse the ribs thoroughly to reduce unwanted residues and lessen the strong aroma.
Mix the pork ribs with pepper, soup powder, salt, fish sauce, brown sugar, and half of the minced shallots and garlic.
Leave this mixture to marinate for 30 minutes, letting the flavors permeate the ribs.
While the ribs marinate, roast a whole onion, shallot, and a piece of ginger in the oven at 400°F for about 15 minutes.
Peel off the charred outer layers to ensure a clear broth later.
Next, peel the elephant ear stalk and cut it into thin slices. Slice the tomatoes into wedges as well.
Soak the mushrooms in warm water for about 20 minutes to soften them, then chop them finely.
Chop up culantro, cilantro, and scallions, saving the roots of the scallions and cilantro for the soup later.
Mince half an onion, with the other half sliced thinly for serving later.
Rinse the sour tamarind well and soak it in water to soften.
Add some olive oil to a pot and sauté the remaining minced shallots and garlic until they're fragrant.
Add the marinated pork ribs to the pot and stir-fry them for 2 to 3 minutes to sear them.
Pour 3.5 quarts of water into the pot and add in the roasted vegetables, radishes, and saved herb roots.
Bring the mixture to a boil and then simmer for an hour over medium-low heat until the pork ribs become tender.
While the ribs are simmering, combine the ground pork with wood ear mushrooms, shiitake mushrooms, and minced onion.
After the ribs have been simmering for an hour, they should be soft and tender.
Remove the onion, the roots of the scallions, and the cilantro from the broth.
Using a teaspoon or a small spoon, scoop up portions of your pork mixture and drop them into the simmering broth. Continue this process until you've used all your mixture.
Let the broth cook for an additional 15 minutes over low heat.
In a separate pan, heat some olive oil and stir-fry the tomatoes briefly.
Mash the soaked sour tamarind until it dissolves into the water, and then pour it into the pan with the tomatoes.
After 1 or 2 minutes, add the tomato and tamarind mix to the soup.
Sprinkle in salt, soup powder, and rock sugar.
Let the soup cook for an additional 2-3 minutes, then turn off the heat.
Blanch the vermicelli noodles in boiling water for about 30-45 seconds.
Boil the elephant ear stalk for 3-4 minutes, then quickly transfer it into an iced bath.
Wear food prep gloves and squeeze out any excess water from the stalk.
Lastly, assemble the dish by placing a layer of vermicelli noodles, pork ribs, meatballs, tomatoes, and elephant ear stalk slices on top.
Pour the broth into the bowl until it covers the noodles. Sprinkle some scallions, cilantro, culantro, fried shallots, and a dash of ground pepper over the bowl of noodles.
Enjoy!

Bún Sườn Dọc Mùng Recipe (Vietnamese Pork Ribs And Elephant Ear Stalk Noodle Soup)

Equipment

Ingredients

For the pork marinade

For the soup seasoning

For garnishing and serving

Instructions

Video

Notes

Nutrition