This simple, but tasty, soup is a delicious breakfast or lunch. Pork paste is combined with pepper and chopped woodear mushrooms. The balls are boiled in a light pork broth -- light until you add your garnishes. Usually some bitter greens, bean sprouts, and shredded water spinach will accompany bún mộc, but I also like to add some chili paste and squeeze some lime juice in it. Of course, the soup contains the oh so popular vermicelli rice noodles, and it often includes slices of cha lua or pork belly.