Bun Moc

Step 1

Slice 1 shallot in half lengthwise, then slice each half into thin half-moons about 1/8-inch thick, separating the layers as you cut. Set aside on a small plate.

Step 2

Dice the remaining shallot into pieces smaller than a grain of rice — pencil-tip dots — and mince the garlic the same size. Place both in a small bowl.

Step 3

Heat 2 tablespoons of oil in a small skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 4

Add the shallot half-moons to the hot oil and stir every 10 seconds until they turn the color of honey with darker edges, about 5 minutes total. Transfer to a paper-towel-lined plate to drain and cool.

Step 5

Pour 1 tablespoon of oil into a medium pot and set over medium-high heat until it shimmers, about 90 seconds.

Step 6

Add the diced shallot and garlic to the hot oil, then stir constantly for 30 seconds until the mixture smells strongly fragrant, like toasted garlic and onion.

Step 7

Crumble the ground pork into the pot, breaking it apart with a wooden spoon into pieces the size of peas, and stir constantly until no pink remains and the meat looks light brown, about 5 minutes.

Step 8

Pour in the fish sauce and stir for 15 seconds until the smell changes to savory and umami-rich.

Step 9

Pour in the broth and bring to a gentle simmer over medium-high heat, watching for small bubbles that break the surface, about 3 minutes.

Step 10

Once simmering, reduce heat to medium-low and keep it at a gentle simmer with only occasional bubbles breaking the surface for 5 minutes.

Step 11

Bring a separate pot of water to a rolling boil over high heat, about 8 minutes (while the broth simmers).

Step 12

Place the rice noodles into the boiling water and stir with a fork, pulling them apart, for 2 minutes until they look soft and pliable.

Step 13

Drain the noodles in a colander and divide them between two bowls, letting each bowl sit flat on a counter.

Step 14

Ladle the hot pork broth and meat over the noodles in each bowl, filling until the liquid reaches just above the noodles, about 3 cups per bowl.

Step 15

Scatter the crispy fried shallots over the top of each bowl in a thin layer.

Step 16

Sprinkle the fresh herbs (cilantro, mint, and dill) over each bowl, about 2 tablespoons per bowl.

Step 17

Cut the lime into 2 wedges and place 1 wedge on the rim of each bowl for squeezing over the soup at the table.