Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn)
Vietnamese people have a deep appreciation for soups, showcasing a diverse array of ingredients, including some that are imported. A prime example is Vietnamese Macaroni Soup with Pork Ribs (commonly known as Súp Nui Sườn), where “nui” is derived from the French term “nouille,” meaning macaroni. This soup is characterized by its light yet flavourful broth, with a sweetness that comes from simmering pork ribs and root vegetables like carrots, potatoes, and daikon radish.
While you might not find this dish in most Vietnamese restaurants, the good news is that it’s incredibly easy to make with minimal preparation. It serves as an excellent choice for breakfast or a quick lunch or dinner. Additionally, this soup is perfect for kids and those feeling under the weather. Healthy and comforting, a hot bowl of Vietnamese Macaroni Soup with Pork Ribs can bring a smile to a child’s face and aid anyone on the road to recovery.
Here are a few notes on my Vietnamese Macaroni Soup with Pork Ribs recipe:
- Pork Ribs: Select pork ribs that have a good balance of bone, meat, fat, and cartilage for optimal flavour and texture.
- Vegetables: While you can add a variety of vegetables to the soup, I recommend keeping it simple with ingredients like carrots, potatoes, or daikon radish. These vegetables contribute to a light yet flavourful broth. If you choose to add other vegetables, use them in minimal quantities to maintain the soup’s delicate nature.
- Pasta: This soup pairs wonderfully with macaroni or other types of pasta. I prefer macaroni for its ease of cooking and ability to complement the dish perfectly.
Q&As on Vietnamese Macaroni Soup with Pork Ribs
1. Can I replace pork ribs with chicken in this recipe?
Yes, indeed! Macaroni soup with chicken (usually shredded chicken) is a popular alternative. The chicken will provide a different flavour and texture, but it will still create a comforting and delicious dish. Just be sure to adjust the cooking time as needed, depending on the cut of chicken you use, to ensure it’s cooked through and tender.
2. How long does it take to cook this soup?
The total cooking time for this soup is about 45 minutes. You’ll spend approximately 15 minutes on preparation, which includes blanching the pork ribs, peeling and dicing the carrots and potatoes, and cooking the macaroni. The remaining time is primarily for simmering the broth, allowing the flavours to develop while the soup cooks gently. Most of the simmering time is hands-off, so you can focus on other tasks while the soup is cooking!
3. Is it possible to make this recipe vegetarian?
Yes, you can definitely adapt this recipe to be vegetarian! Simply replace the pork ribs with a plant-based protein, such as tofu, tempeh, or seitan, for added texture and flavour. You can also use vegetable broth instead of meat-based broth to enhance the overall taste. Additionally, consider incorporating more vegetables, like mushrooms or bell peppers, to enrich the soup. These substitutions will create a delicious and satisfying vegetarian version of the dish!
4. Can this recipe be made keto-friendly?
Yes, this recipe can be modified to be keto-friendly! To do so, avoid using carrots and potatoes, as they are high in carbohydrates. Instead, you can keep the daikon radish, which is lower in carbs. Additionally, consider adding other keto-friendly ingredients such as zucchini, spinach, broccoli, or cauliflower. These vegetables are low in carbs and high in fibre, making them excellent substitutes that will keep the dish delicious and aligned with keto dietary guidelines.
5. How do you say “Vietnamese Macaroni Soup with Pork Ribs” in Vietnamese, and how do you pronounce it?
In Vietnamese, “Vietnamese Macaroni Soup with Pork Ribs” is called “Súp Nui Sườn.” It is pronounced as “soop noo-ee su-uon.” In this phrase, “Súp” means soup, “Nui” refers to macaroni or noodles, and “Sườn” translates to pork ribs.
Recipe for Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn)
Equipment
- 2 medium pots
Ingredients
- 1.5 pounds pork ribs
- 225 grams macaroni
- 2 medium carrots
- 2 medium potatoes
- 75 grams peas
- 284 mL chicken broth
- Green onions
- Cilantro
- For seasoning: Salt, mushroom powder
Instructions
- In a pot, bring water to a rolling boil over high heat. Then add the pork ribs and blanch them for about 5 minutes.
- After blanching, carefully remove the pork ribs from the pot and rinse them thoroughly under running water to eliminate any residual impurities or scum that may have formed during blanching.
- In another pot, add approximately 12 cups of fresh water and place it over high heat. Once the water is boiling, gently add the cleaned pork ribs into the pot. As the broth cooks, keep an eye on the surface and occasionally skim off any impurities that rise to the top. Then, pour in the chicken broth to enhance the flavour and richness of the soup.
- Season the broth to taste with salt and mushroom powder. Once seasoned, reduce the heat to low and allow the pork ribs to simmer gently.
- Meanwhile, take the time to prepare the vegetables. Peel the potatoes and carrots and cut them into medium bite-sized pieces.
- Finely chop the green onions and cilantro and set them aside for later use.
- In a separate pot, bring water to a boil and cook the macaroni according to the package instructions. Keep an eye on the cooking time to avoid overcooking. Once the macaroni is al dente, drain it well and divide a portion into each serving bowl.
- After allowing the pork ribs to simmer, check for their tenderness. If the pork is tender, add the chopped carrots to the pot and let them cook for about 15 minutes.
- Next, add the cubed potatoes to the pot, cooking for an additional 10 minutes or until they are just tender yet still hold their shape.
- Stir in the peas, allowing them to heat through in the simmering broth for a minute or two.
- To finish the soup, increase the heat slightly to bring the pot back to a gentle boil. Once boiling, ladle the hot broth and tender pork ribs over the macaroni in each serving bowl, ensuring a generous portion of broth, meat and veggies.
- Finally, garnish the soup with the finely chopped green onions and cilantro. Add fried garlic for an extra layer of flavour, and sprinkle in chopped Thai chilis if you prefer a spicy kick. Serve the soup immediately and enjoy it while it’s still hot!