Photograph of the finished Noodle Soup with Elephant Ear Stem

Vietnam · Bún dọc mùng

Noodle Soup with Elephant Ear Stem

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.3 lb
  • Photograph of Vietnamese pork paste Vietnamese pork paste 8.5 oz
  • Photograph of Elephant ear plant Elephant ear plant 11.3 oz
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Fish sauce Fish sauce ¼ cup

Method

  1. 1 Blanch the ribs in boiling water, then simmer for 40 minutes until tender, skimming off any foam to keep the broth clear.
  2. 2 Peel the taro stems, rub them with salt to remove the itchiness, squeeze out the excess water, and blanch them in boiling water.
  3. 3 The minced pork mixture is formed into meatballs, then dropped into the pot and cooked through when 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 ribs, meatballs, and taro stems on top, then pour in the broth and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: simmer the blanched ribs under high pressure for 13 minutes, then release the pressure naturally for 10 minutes, and then skim off the fat. The taro stems and meatballs from steps 2 and 3 should continue cooking after opening the lid to prevent them from becoming mushy.

Start cooking