It’s Bún Mộc as my main course.

This hearty soup is a classic Vietnamese soup, most popular in Ha Noi and northern Vietnam. The broth is rich-flavored and filled with a great variety of meaty goodies. Most notably are the mộc themselves – small meatballs made from ground pork, mushroom, and various Vietnamese spices. I’ll add a pork rib, green leafy herbs, bamboo, and various pressed meats to float beside the pork rib. The entire bowl of soup will be served with a pile of rice noodles (that’s the bún). You can give the broth a “kick–up” by adding a bit of chilly pepper paste (your choice) and – if you dare – a small amount of mắm tôm (a heavily fermented shrimp paste).

When people ask Joe what is his favorite food in Vietnam, he always answers –  “bún mộc”.  Read here about his fantasy bún mộc memory from a narrow alley in Ho Chi Minh City:  http://www.eatingsaigon.com/2013/03/22/bun-moc-bac-hai/

ALLERGENS: Ingredients in this meal that might concern some are: Shrimp in mắm tôm  (an optional condiment) . If you have any allergy concerns or questions, please let us know in the comment section of your order (or by email).