Bun Moc (Pork Meatball Noodle Soup), Made with Monk Fruit Sweetener

Method

1. Rinse the pork bones, chop them into pieces, blanch them in boiling water and rinse under cold water to clear the scum.
2. Put the bones in a pot with 2 liters of water and simmer for 1 to 2 hours for a sweet broth.
3. Char the shallots and ginger until the edges blacken, then drop them into the pot with the carrot cut into chunks. Season with 1 teaspoon salt, 2 teaspoons fish sauce, 1 teaspoon seasoning powder and 1/2 teaspoon kOBE Monk Fruit Blend.
4. Simmer for another 30 minutes so the flavors come together.
5. Soak 100g wood ear mushroom until soft and chop it finely, and chop the spring onion. Mix 300g gio song with the wood ear mushroom and spring onion.
6. Shape the mixture into small balls with a spoon and drop them into the simmering broth until they are cooked through.
7. Blanch the rice vermicelli in boiling water and put it in bowls. Top with the meatballs, spring onion and fried shallots, then ladle over the hot broth.
8. Serve with fresh greens, lime, chili and mam tom.

Tips

• A few chicken bones simmered alongside the pork bones give a cleaner, sweeter broth.
• Season the broth a little lighter than usual, since mam tom comes to the table with it.
• A spoon dipped in water shapes round meatballs that do not stick.
• Blanching the bones and rinsing them under cold water is what keeps the broth clear.
• Grill the shallot and ginger until the skins char before they go into the pot, and the broth comes alive.