Recipe for Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn)
Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn) is a comforting and hearty dish that combines tender pork ribs with macaroni and a medley of vegetables. This flavourful soup is enriched with chicken broth, creating a savoury base that perfectly complements the succulent meat. Infused with fresh herbs like cilantro and green onions, and finished with crispy fried garlic, this dish offers a delightful balance of textures and tastes. It's a perfect choice for a warm, satisfying meal that brings a taste of Vietnamese home cooking to your table. Enjoy it hot, garnished with a sprinkle of chopped Thai chilis for an extra kick!Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn) in action.
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!