Vietnamese noodle soup with pork hocks and giant elephant ear plant (Bún dọc mùng)

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Noodle soup with pork hocks and giant elephant ear plant (Bún dọc mùng)

(Adapted loosely from Kim Hang and Gia dinh Cam Cam)

2 lbs pork ribs
2 lbs pork hocks
2 tbs fish sauce
1 tbs chicken powder
1/2 tbs turmeric powder
Salt to taste
1 lbs ground pork + 1/2 tbs fish sauce (or giò sống)
1 bunch of dried wood ear (soaked, drained, and finely chopped)
1 tsp ground pepper
1 bunch of giant elephant ear plant (skinned, sliced)
4 tomatoes (quartered)
Vermicelli (cooked)

To make the soup with pork ribs and pork hocks:

  1. In a large stock pot, boil water.
  2. Add pork ribs + pork hocks and par cook for 5 minutes.
  3. Drain and clean the pork ribs and hocks. Discard the water.
  4. Put pork ribs + hocks back to the empty stock pot.
  5. Marinate with fish sauce + chicken powder + turmeric powder.
  6. Turn the heat to medium-high, stir fry quickly for about 1-2 minutes.
  7. Add water.
  8. Cook under medium-low heat, partially covered, for about 1 hour to 1 hour and 15 minutes.
  9. Add salt to taste.

To make the pork meatballs:

  1. Meanwhile, in a bowl, mix ground pork + fish sauce + chopped wood ear + ground pepper
    • Note: if using “giò sống”, you can skip the fish sauce
  2. Shape the pork mixture into small balls.
  3. Set aside.

To prepare the giant elephant ear plant:

  1. In a small colander, mix the giant elephant ear plant slices with 1 tsp salt.
  2. Let it rest for 10 minute.
  3. Rinse under running water.
  4. Set aside.

To serve:

  1. When the soup is almost done, drop the meatballs in and cook for about 5 minutes.
  2. Add the giant elephant ear plant slices and tomatoes. Cook for another 5 minutes.
  3. In a bowl, add cooked vermicelli + pork ribs + pork hocks + meatballs.
  4. Add giant elephant ear plant slices and tomatoes on top.
  5. Ladle the soup.
  6. Serve immediately.