Photograph of the finished Bun Bung Pork and Papaya Noodle Soup

Vietnam · Bún bung

Bun Bung Pork and Papaya Noodle Soup

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.3 lb
  • Photograph of Pork ribs Pork ribs 14.1 oz
  • Photograph of Vietnamese pork paste Vietnamese pork paste 8.5 oz
  • Photograph of Elephant ear plant Elephant ear plant 8.5 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Fish sauce Fish sauce ¼ cup

Method

  1. 1 Blanch the pork trotters and ribs in boiling water, then rinse them clean and simmer for 60 minutes until tender.
  2. 2 Peel the taro stems, rub them with salt to remove the itchiness, then squeeze out the excess water and blanch them in boiling water.
  3. 3 The minced pork mixture is formed into small meatballs and dropped into the broth until they float to the surface.
  4. 4 Sauté the sliced tomatoes, then add them to the pot and season with fish sauce.
  5. 5 Blanch the rice noodles, arrange the pork sausage, ribs, meatballs, and taro stems on top, then pour in the broth and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: simmer the blanched pork trotters and ribs under high pressure for 20 minutes, then release the pressure naturally for 12 minutes. The taro stems and meatballs from steps 2 and 3 should still be prepared and cooked after opening the lid to prevent them from becoming mushy or breaking apart.

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