Hanoi Pork Ball and Mushroom Noodle Soup (Bun Moc)

Prepare the broth: Place pork bones in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones under cold water to remove all scum.

Return the blanched bones to a clean pot with 8 cups of fresh water. Add daikon chunks, 1 whole shallot (peeled), and a pinch of salt. Bring to a gentle simmer and cook for 45 minutes, skimming occasionally.

While the broth simmers, make the pork balls: Combine ground pork, chopped wood ear mushrooms, minced shallots, garlic, fish sauce, white pepper, cornstarch, and sugar in a bowl. Mix thoroughly with your hands until the mixture becomes sticky and cohesive.

With damp hands, roll the pork mixture into balls about 1 inch in diameter. Do not pack them too tightly — a slightly loose shape gives a more tender texture.

Strain the finished broth through a fine mesh sieve and return to the pot. Season with additional fish sauce to taste. Bring to a gentle simmer.

Carefully drop the pork balls into the simmering broth. Cook for 8-10 minutes until they float to the surface and are cooked through.

Cook rice vermicelli according to package directions, drain, and rinse under cold water.

Divide noodles among bowls. Ladle the clear broth and pork balls over the top. Garnish generously with fried shallots, fresh cilantro, scallions, dill, and serve with lime wedges and sliced chili.