Bún Sườn Dọc Mùng Recipe

Nothing soothes the soul like a bowl of Vietnamese Pork Ribs and Elephant Ear Stalk Noodle Soup, known as Bún Sườn Dọc Mùng. This dish is a delicate blend of succulent pork ribs and uniquely textured elephant ear stalks, all mingling in a soothing broth and soft noodles.

It is a treasure trove of flavor, texture, and aroma, truly epitomizing the richness of Vietnamese cuisine. I invite you to check out today’s recipe and learn how to make this exquisite Vietnamese delicacy!

What Is Bun Suon Doc Mung

Known as a comfort food, Bun Suon Doc Mung is enjoyed all year round in Hanoi. The dish is most commonly eaten during the daytime, particularly for breakfast or lunch, at humble street-side stalls. People also cook it at home for dinner when families gather after a busy day.

Doc Mung or elephant ear stalks are derived from the taro plant. This plant is cherished for its large, broad leaves that, as you may guess, look a lot like an elephant’s ear, hence the name. However, in this recipe, it’s not the leaves that are used but rather the stalks.

The stalks have a distinct texture that is crunchy yet tender, with a mild, slightly sweet taste. In Bun Suon Doc Mung, these prepared stalks are added to the broth just before serving to retain their crunch.

This dish may not require intricate culinary skills, but it does demand attention to details, especially with the main components: broth, elephant ear stalks, and pork ribs. When done right, these ingredients are all perfectly balanced in a bowl of heartwarming soup.

This is a dish that takes me to the vibrant and charming streets of Hanoi, and I believe that Bun Suon Doc Mung will have the same effect on you!

Tools

Additional Optional Tools May Include

Ingredients

Ingredients for the Soup

Ingredients for Serving

Spices for Marinating the Ribs

Spices for the Soup

Directions

Step 1: Marinate The Pork Ribs

First, 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.

Next, 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.

Step 2: Prepare The Vegetables And Herbs

While the ribs marinate, roast a whole onion, shallot, and a piece of ginger in the oven at 400 degrees F for about 15 minutes. Then, 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.

Step 3: Cook The Pork Ribs

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, radish, and the 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.

Step 4: Prepare The Meatballs

While the ribs are simmering, combine the ground pork with wood ear mushrooms, shiitake mushrooms, and the minced onion. For a uniform mix, it’s best to use food prep gloves. Don’t worry about adding extra spices — the ground pork is already seasoned!

After the ribs have been simmering for an hour, they should be soft and tender. Now’s the time to remove the onion, the roots of the scallions and cilantro from the broth.

Next, 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.

Step 5: Cook The Tomatoes

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 3 teaspoons of salt, 3 teaspoons of soup powder, and 2 tablespoons of rock sugar. At this point, you can adjust the seasoning to suit your taste! Let the soup cook for an additional 2-3 minutes, then turn off the heat.

Step 6: Cook The Elephant Ear Stalk And Blanch The Noodles

Blanch the vermicelli noodles in boiling water for about 30-45 seconds.

Next, boil the elephant ear stalk for 3-4 minutes, then quickly transfer it into an iced bath. This helps the stalk retain its attractive green color and its crunch. Wear food prep gloves and squeeze out any excess water from the stalk.

Step 7: Assemble The Dish

Lastly, assemble the dish by placing a layer of vermicelli noodles in each serving bowl. Then, add the pork ribs, meatballs, some tomato slices, and elephant ear stalk slices on top.

Pour the broth into the bowl until it covers the noodles. Then, sprinkle some scallions, cilantro, culantro, fried shallots, and a dash of ground pepper over the bowl of noodles.

You can add some chili sauce, sate sauce, lime wedges, or chili pepper to boost the flavor.

Tips And Tricks

How To Store Bun Suon Doc Mung

To store your Bun Suon Doc Mung, the first step is to separate the ingredients. Store the broth, noodles, meat, and vegetables in individual airtight containers. Remember, for safety and to prevent bacterial growth. It’s important to cool the soup quickly before storing it.

If you’re planning to consume the soup within a few days, refrigeration is suitable. You can keep the noodle soup for up to four days in a fridge.

If you’re preparing it for longer storage, freezing is a better option. The broth and meat can be frozen and kept for up to three months. However, it’s best to consume the noodles and vegetables fresh, as freezing can alter their texture.

When you’re ready to enjoy the soup again, heat the broth and meat on the stove until they’re hot. If necessary, you can blanch the noodles in boiling water.

Then, assemble the dish by combining the noodles, meat, and vegetables in a bowl and pouring the hot broth over the top.

A More Decadent Variation You Should Try

If you fancy adding a touch of decadence to your Bun Suon Doc Mung, incorporating a pig trotter into the soup can be an exciting variation. Pig trotters are rich in collagen and are known to lend a deep, meaty flavor and luxurious texture to the dish.

Start by prepping the pig trotter as you would the pork ribs – quick blanch it in salted water to clean it and remove impurities. Then, add it to your broth along with the ribs and let it simmer.

Remember, pig trotters require a longer cooking time than ribs to become tender, so adjust your cooking times accordingly. You might need to start simmering the trotter before adding the ribs.

As the trotter cooks, it will release collagen into the broth, giving it a rich, silky texture. The meat itself becomes incredibly tender, almost melt-in-your-mouth, and brings an additional layer of flavor and texture to the soup.

More Vietnamese Noodle Soup Suggestions

FAQs

Bring A Taste Of Hanoi To Your Home

Isn’t it wonderful how you can put simple ingredients together and come create such a beautifully complex dish as Bun Suon Doc Mung? Please let me hear your feedback on this recipe. Have you tried it before, or is it your first time?

Please share your experiences and any tweaks you might have added in the comments below. If you found this recipe helpful, do me a favor and hit that like button. Better yet, share this Vietnamese dish with your friends and family.