Directions:

Step 1:
Clean the pork ribs clearly with a little salt, then add into a large pot, pour about 1 liter of water and simmer to get the broth. Using a spoon to remove the impurities to make the broth clear.
Step 2:
Soak wood ear mushroom into hot water for 10 minutes. Drain of the water, using the knife to chop the wood ear mushroom well.
Step 3:
In a bowl, mixing together the raw ham paste, chopped wood ear mushroom and black pepper. Season with salt and fish sauce then mix well.
Using a spoon to make the meatballs and drop in to the hot broth pot. The meatballs will automatically float up to the broth surface once they are cooked
Step 4:
Soak the shiitake mushroom in hot water for 10 minutes then drop in to the hot broth pot. Season the broth with salt, sugar, fish sauce and fried shallots to fit your taste.

Step 5:
To assemble bun moc bowl, add a cup of cooked vermicelli in a bowl, Ladle the some meatballs, simmered pork ribs, shiitake mushroom, colocasia gigantea from the pot. Pour the hot broth over the vermicelli and sprinkle on top some green shallots, coriander leaves and fried shallots.