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Sup Nui Sườn Heo: Vietnamese Macaroni Soup with Pork Spare Ribs
One of the things I love most about Vietnamese cuisine is the sheer variety of soups—each with its own unique flavors, ingredients, and comforting warmth. One that hits home for me, bringing back childhood memories with every spoonful, is sup nui sườn heo. Translating to “macaroni soup,” this dish is simple, nourishing, and deeply satisfying.
What makes this soup so special is its beautifully balanced broth. I start with pork spare ribs, simmering them low and slow with daikon and carrots to create a naturally sweet, clean-tasting base. Then, I introduce carrots and daikon again into the soup for added texture and balance—because as a big vegetable lover, I need some kind of veggie in everything I eat, and sup nui is no exception.
The tenderness of the pork spare ribs is what makes this soup so comforting. After simmering, the meat becomes so soft that it falls off the bone, melting in your mouth with each bite. I always add plenty of ribs to my bowl, making it extra satisfying. If you’re serving this soup to kids or anyone who prefers boneless meat, you can easily remove the rib bones after cooking for a more convenient way to enjoy it.
This soup has a wonderful lightness to it, but it’s still hearty and filling. The soft macaroni soaks up all the flavors of the broth, creating the perfect balance of clean and satisfying. And of course, no bowl is complete without a generous garnish of chopped cilantro and green onions—those final fresh, fragrant touches that bring everything together.
Whether you’re craving a nostalgic meal from childhood or just looking for a simple, comforting soup to warm you up, sup nui sườn heo is pure perfection in a bowl. It’s the kind of dish that feels like home, no matter where you are.
Vietnamese Macaroni Soup with Pork Spare Ribs | Sup Nui Suon Heo
Ingredients
Broth:
- 1 lbs pork spareribs, cut into 1 inch pieces, parboiled
- 1 inch ginger, charbroiled
- 1 whole onion, charbroiled
- 4 quarts water
- 2 Tbsp mushroom powder
- 2 Tbsp kosher salt
- 1 ½ carrots, peeled, cut into thirds
- 3 inch daikon, peeled, cut into fourths, lengthwise
- bunch cilantro stems, around 25 stems, leaves removed
Ingredients:
- 1 cup macaroni/elbow pasta, measured before cooking
- 2 cups carrots, peeled, sliced into ¼ inch thickness
- 2 cups daikon, peeled, sliced into at least ¼ inch thickness, around one inch pieces
Optional garnish:
- cilantro, chopped
- green onions, chopped
- fried shallots
- pinch black pepper
Instructions
- Parboil bones, rinse with water and clean.
- Charbroil ginger and onion.
- In a pot, add all broth ingredients together and fill to the rim with water.
- Turn heat on high until it boils, then reduce heat to medium low and let it simmer for 1 ½ hours, periodically skimming the scum.
- Cook pasta 4 minutes shorter than the al dente time on the box.
- Drain pasta and set aside.
- After the broth is done, keep the broth and remove everything but the spareribs.
- Add cooked pasta and the ¼ inch slices of carrots and daikon.
- Bring to a boil, then reduce to low.
- Cover pot with lid and cook for 10 mins.
- Serve with chopped cilantro and green onions, fried shallots and a pinch of black pepper.
Nutrition
Equipment
- 7 quart pot
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