Country: Vietnam Region / Locale: Thanh xuân district Servings: Serves 4

Ingredients

• lean pork mince – 500 g / 1 lb
• wood ear mushrooms, finely chopped – 50 g / 1.7 oz
• vermicelli noodles – 300 g / 10.5 oz
• pork bones – 500 g / 1 lb
• shallots, thinly sliced – 100 g / 3.5 oz
• fish sauce – 3 tbsp
• sugar – 1 tsp
• salt – 1 tsp
• pepper – 1/2 tsp
• green onions, chopped – 30 g / 1 oz
• cilantro, chopped – 30 g / 1 oz
• mint leaves, fresh – 10 g / 0.35 oz

Instructions

1. In a large pot, add pork bones and cover with water. Bring to a boil, then reduce heat to simmer for at least 1 hour to make a broth.
2. While the broth is simmering, combine pork mince, chopped wood ear mushrooms, a pinch of salt, and half of the fish sauce. Form mixture into small meatballs.
3. Soak vermicelli noodles in hot water for 5 minutes or until soft. Drain and set aside.
4. Strain the broth to remove bones, then return it to the pot. Add shallots, remaining fish sauce, sugar, salt, and pepper.
5. Gently add meatballs to the broth and simmer until cooked through, approximately 15 minutes.
6. In serving bowls, add a portion of vermicelli noodles, pour over the broth with meatballs, and garnish with green onions, cilantro, and mint leaves.
7. Serve hot and enjoy the flavors of Vietnam!

Substitutions

• vermicelli noodles -> rice noodles
• pork mince -> chicken mince
• wood ear mushrooms -> shiitake mushrooms

Enhancements in the Next Evolution

• Add a splash of lime juice for acidity.
• Include some chili flakes for heat.
• Garnish with crispy fried shallots for texture.