Vietnamese Macaroni Soup with Pork Spare Ribs | Sup Nui Suon Heo
Soup Nui is a Vietnamese soup featuring elbow macaroni, cooked in a savory broth with carrots, daikon and pork spareribs. It's the ultimate comfort food when you're feeling a bit under the weather.
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
Serving: 1portion | Calories: 306kcal | Carbohydrates: 20g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 2468mg | Potassium: 504mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9676IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 1mg
Equipment
- 7 quart pot