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Vietnamese Macaroni Soup | Sup nui
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:
- 2 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
- 3 carrots, peeled, cut into thirds
- 6 inch daikon, peeled, cut into fourths, lengthwise
- bunch cilantro stems, around 25 stems, leaves removed
Ingredients:
- 1 cup macaroni pasta, measured before cooking
- 2 large carrots, peeled, cut into ¼ inch slices
- 6 inch daikon, peeled, cut into half moon ¼ inch slices
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.
- Turn heat on high until it boils, then reduce heat and let it simmer for 1 ½ hours, periodically skimming the foam.
- 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 medium 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: 1g | Calories: 511kcal | Carbohydrates: 25g | Protein: 28g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 2521mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9105IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg
Equipment
- 5 quart pot
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