Pork and mushroom noodle soup (bun moc)

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
1 kg, pork trotters, cleaned well

1 large pork leg

3 tbsp, fried garlic

2 large red onions

2 tbsp black peppercorns

1 thumb sized ginger, sliced thinly

1 tbsp salt


300 g fresh flat egg noodles

8 pcs dried shiitake mushrooms

1 cup water

6 cups pork stock

1 thumb sized ginger, sliced thinly

peanut oil

1 pork leg, boiled and cubed

1 tbsp Chinese wine

1 tbsp soy sauce

1 tbsp oyster sauce

1/4 head savoy cabbage

3/4 tsp brown sugar

fish sauce

freshly ground black pepper

fried garlic

spring onions, chopped


  • In a pot place all ingredients then pour water just enough to cover the pork legs and trotters.
  • Bring to a boil and simmer for 1 1/2 hr.
  • Remove the pork legs and completely debone, place the bones back on the pot and continue boiling for 1 more hour.
  • Slice the meat that came from the deboned pork legs in cubes. Set aside.
  • Now using a fine sieve drain liquid and set aside.
  • Soak shiitake mushrooms in a bowl until soft. Drain then reserve the liquid. Cut mushrooms in thin slices.
  • In a pot combine pork broth, ginger, mushroom liquid and fish sauce bring to a boil and simmer for 20 minutes.
  • Cook noodles according to packet instructions, then drain and set aside.
  • Now using a wok in high heat add oil then add the cooked pork legs once brown, add rice wine, soy sauce and oyster sauce. Remove from wok then set aside.
  • Using the same wok add mushrooms, stir fry for a minute. Add cabbage and sugar stir fry for 30 seconds then add the pork meat mixture.
  • Place noodles on bowl, top it with pork mixture then pour in some broth. Top it with fried garlic and spring onions, season with freshly ground black pepper.


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