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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (makes 4 bowls)

600 g bun (round rice noodles)
250 g pork tenderloin (lean)
150 g lean chicken
10 g Chinese black mushrooms
2 liters pork broth (see dish No B1-II)
20 g coriander and green onion
Fish sauce, salt, and msg to taste
Condiments: fish sauce, pepper, lime and chili


1. Cut pork into 8-10 large pieces, marinate for 15 minutes with fish sauce, and then put in a food processor and mince for 2 minutes. Remove and roll into small balls (10 g/ball). (When cooked, these meat balls are called moc).
2. Cut chicken into 112x4 Cm pieces and marinate with fish sauce for 15 minutes.
3. Soak mushrooms in hot water so that they expand, remove stems, and cut each mushroom in half.
4. Rinse and dice coriander and green onion.


1. Bring pork broth to a boil and add fish sauce, salt and msg to taste. Add chicken and mushrooms. When water returns to a boil, add meat balls. After 2-3 minutes, the meat balls should be cooked and float to the top. Reduce heat and simmer until ready to serve.
2. When serving, place bun into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate the noodles, remove from the water, and drain. Distribute equally among four large bowls. Add pork balls, chicken, and mushrooms on top of the noodles, sprinkle with diced green onion and coriander, and then add enough broth to cover all ingredients. Serve hot. Add condiments to taste.

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