Vietnamese Pork Meatball and Bamboo Shoot Clear Noodle Soup

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A beloved specialty of Hanoi, this Vietnamese clear noodle soup features tender pork meatballs and crisp bamboo shoots swimming in a fragrant pork bone broth. Light yet deeply savory, it is finished with fresh herbs, bean sprouts, and a squeeze of lime for a refreshing, restorative meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 5 gSugar
• 34 gProtein
• 1320 mgSodium
• 680 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the pork meatballs

• 1 lb (450 g) ground pork
• 1/2 cup dried wood ear mushrooms, rehydrated and finely chopped
• 2 shallots, very finely minced
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 1 large egg, lightly beaten

For the pork bone broth

• 2 lb (900 g) pork neck bones
• 1 small dried squid (about 20 g), optional for umami
• 1 large yellow onion, halved and charred
• 3-inch piece fresh ginger, smashed and charred
• 8 cups cold water
• 2 tbsp fish sauce
• 1 tsp salt
• 1 tbsp rock sugar or granulated sugar

For assembling the bowls

• 14 oz (400 g) dried rice vermicelli noodles
• 1 cup fresh or canned julienned bamboo shoots
• 8 oz (225 g) firm tofu, cut into 1-inch cubes
• 2 cups fresh bean sprouts, rinsed
• 1/2 cup chopped scallions
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 2 Thai chilies, thinly sliced (optional)

Directions

1. Make the broth: Rinse the pork bones under cold water, then place them in a large stockpot and cover with cold water. Bring to a boil, blanch for 5 minutes, then drain and rinse the bones to remove impurities. Return the bones to the pot with 8 cups fresh cold water, the charred onion and ginger, and the dried squid if using. Bring to a gentle simmer, skim any foam, and cook uncovered for 60-75 minutes until the broth is lightly cloudy and richly flavored.
2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and aromatics. Season with fish sauce, salt, and sugar, then return to a low simmer to keep hot.
3. Prepare the meatballs while the broth simmers: In a large bowl, combine the ground pork, chopped wood ear mushrooms, shallots, garlic, fish sauce, sugar, pepper, and beaten egg. Mix in one direction with chopsticks or your hands until the mixture becomes sticky and holds together, about 3 minutes. With damp hands, roll into 24 small meatballs about 1 inch in diameter.
4. Bring the seasoned broth back to a gentle boil and carefully drop in the meatballs. Simmer for 12-15 minutes until the meatballs are firm and cooked through, then add the bamboo shoots and tofu cubes and simmer another 3 minutes to heat through.
5. Meanwhile, cook the rice vermicelli according to package directions, usually 3-4 minutes in boiling water. Drain, rinse under cold water to stop the cooking, and divide among four large bowls.
6. Ladle the hot broth with meatballs, bamboo shoots, and tofu over the noodles in each bowl. Top with a generous handful of bean sprouts, scallions, and cilantro.
7. Serve immediately with lime wedges, sliced chilies, and extra fish sauce on the side so each diner can adjust the seasoning to taste.

Cook’s Notes

• Charring the onion and ginger directly over a gas flame or in a dry skillet until blackened gives the broth its signature smoky depth.
• Keep your hands wet when forming meatballs to prevent the pork mixture from sticking, and avoid overmixing so the meatballs stay tender.
• If dried squid is unavailable, add 1 tablespoon of fish sauce and a small handful of dried shiitake mushrooms to mimic the traditional umami boost.
• For an even clearer broth, refrigerate the strained broth overnight and lift off the solidified fat layer before reheating.
• Toppings are essential: a generous squeeze of lime, fresh herbs, and a side of hoisin and sriracha are customary in Hanoi.

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