Tips How To Make Súp Nui Sườn Heo (Macaroni Soup with Pork)

Súp Nui Sườn Heo is a classic Vietnamese comfort food. This soup features chewy rice macaroni in a rich, flavorful pork broth loaded with vegetables. It’s the ultimate one-pot meal that warms you up on chilly days.

Súp Nui Sườn Heo translates to “macaroni soup with pork.” Unlike the elbow macaroni we’re used to in America, this soup uses short, thick rice noodles that have a satisfying, toothsome texture. How To Make Súp Nui Sườn Heo (Macaroni Soup with Pork) is easy. They soak up the savory broth beautifully.

Why This Recipe is Special?

What sets Súp Nui Sườn Heo apart is the versatile rice macaroni and customizable broth.

The chewy rice pasta brings more body and heartiness than traditional macaroni. Its neutral flavor absorbs surrounding smells and seasonings.

You can enrich the pork broth with any vegetables you have on hand. Common additions are:

• Cabbage
• Carrots
• Bean sprouts
• Green onions

Garlic, ginger, and lemongrass also enhance the soup’s depth.

Recipe

Course: Main Dish

Cuisine: Vietnamese

Difficulty: Intermediate

Servings: 6

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Ingredients

For the Broth

• 3 lbs pork bones
• 2 lb pork shoulder or butt, cut into chunks (optional)
• 10 cups water
• 1 onion, halved
• 2′′ knob ginger, smashed
• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon black pepper

For the Soup

• 8 oz rice macaroni
• 1 small head napa cabbage, chopped
• 3 carrots, sliced
• 8 oz bean sprouts
• 4 green onions, chopped
• Salt and pepper to taste

Directions

Making the Broth

1. Place pork bones in a large pot and cover with 10 cups water. Bring to a rolling boil over high heat.
2. Boil for 5 minutes, then reduce heat to medium. Use a ladle to skim any scum that rises to the surface.
3. Add pork chunks if using. Also add the onion and ginger.
4. Simmer for 1 1/2 hours. Periodically skim off fat and additional scum.

Adding Vegetables and Simmering

1. Add the chopped cabbage, carrots, and bean sprouts.
2. Simmer for 20 minutes more until vegetables are fork-tender.

Seasoning the Broth

Stir in:

• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon black pepper

Taste and adjust seasoning if needed. The broth should taste mildly sweet with a hint of umami.

Cooking the Rice Macaroni

1. Bring a medium pot of water to a boil.
2. Add the rice macaroni and cook according to package instructions until al dente, about 5-7 minutes.
3. Drain and rinse with cold water. Set aside.

Assembling the Soup

1. Add the cooked rice macaroni to the soup pot.
2. Ladle soup into bowls.
3. Garnish with chopped green onions.

Tips and Variations

• Substitute bok choy, spinach, broccoli, or zucchini for the cabbage.
• Add lemongrass, garlic, shallots, or chili for extra flavor.
• Use rice vermicelli noodles instead of macaroni.
• For vegetarian, use mushrooms and vegetable broth.
• Add more or less vegetables depending on serving size.
• Check macaroni early and often for desired tenderness.
• Top with fried shallots, cilantro, and lime wedges.

When cooking Súp Nui Sườn Heo, focus on building a rich, aromatic broth. Let the pork bones simmer for at least an hour to extract maximum flavor. Skim diligently to keep the broth clear.

Taste and adjust seasoning throughout cooking. The broth should strike a balance of sweet, salty, and savory.

Don’t overcook the vegetables. You want them tender but not mushy. Cabbage should retain some crunch.

Make the macaroni al dente so it doesn’t get too soft in the broth. Rinsing it prevents sticking.

Customize this soup to your taste and ingredients. Play with different vegetable and herb combinations. Serve big bowls with a squeeze of lime and sprinkle of cilantro for a satisfying meal.

Conclusion

Súp Nui Sườn Heo is a hearty and flavorful Vietnamese pork and macaroni soup that is perfect for a cold day. The pork ribs are simmered until they are tender and fall-off-the-bone, and the vegetables are cooked until they are soft and flavorful. The soup is then seasoned with fish sauce, salt, sugar, and pepper to taste.

Súp Nui Sườn Heo is a relatively easy soup to make, but it does take some time to simmer the pork ribs until they are tender. If you are short on time, you can use pre-cooked pork ribs or chicken breast. However, the soup will not be as flavorful if you do not use pork ribs that have been simmered for a long time.

Súp Nui Sườn Heo is a delicious and satisfying soup that is sure to please everyone at the table. It is a great way to use up leftover pork ribs, and it is also a good option for a weeknight meal.

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How To Make Súp Nui Sườn Heo (Macaroni Soup with Pork)

Cuisine Vietnamese

Category Pork

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour, 15 minutes

Ingredients

1. Pork:
2. 1-2 lbs pork spare ribs (or other bone-in cut like neck bones)
3. Broth:
4. 2 boxes (32oz each) chicken broth
5. 3 cups water
6. 2 tbsp chicken bouillon seasoning (optional)
7. Vegetables:
8. 1 bag baby carrots
9. Potatoes (amount depends on preference)
10. 1-inch piece ginger (optional)
11. (Optional) ½ daikon radish (optional)
12. Macaroni:
13. 1 bag dry elbow macaroni
14. Other:
15. Salt
16. Fish sauce (optional)
17. Chopped green onions (for garnish)

Instructions

1. Parboil the Pork:
2. In a large pot, bring water to a boil. Add the pork ribs and blanch for 1-2 minutes. Drain and rinse the ribs under cold water. This helps remove impurities and excess fat.
3. Make the Broth:
4. In a clean pot, combine the chicken broth, water, and chicken bouillon seasoning (if using). Bring to a boil.
5. Add the parboiled pork ribs, ginger (if using), and vegetables (carrots, potatoes, and daikon radish, if using). Reduce heat, cover, and simmer for 45-60 minutes, or until the pork is tender and falling off the bone.
6. Strain the Broth (Optional):
7. You can strain the broth to remove the ginger and vegetables for a clearer soup.
8. If you prefer the vegetables in the soup, simply remove the ginger piece.
9. Cook the Macaroni:
10. In a separate pot, cook the macaroni according to package directions. Drain and set aside.
11. Season and Serve:
12. Taste the broth and season with additional salt and fish sauce (if using) to your preference.
13. Add the cooked macaroni to the pot and bring to a simmer for a couple of minutes to heat through.
14. Serve hot, garnished with chopped green onions.

Notes

 

Instructions for Súp Nui Sườn Heo (Macaroni Soup with Pork)

1. Parboil the Pork:

   
   
   • In a large pot, bring water to a boil. Add the pork ribs and blanch for 1-2 minutes. Drain and rinse the ribs under cold water. This helps remove impurities and excess fat.

2. Make the Broth:

   
   
   • In a clean pot, combine the chicken broth, water, and chicken bouillon seasoning (if using). Bring to a boil.
   • Add the parboiled pork ribs, ginger (if using), and vegetables (carrots, potatoes, and daikon radish, if using). Reduce heat, cover, and simmer for 45-60 minutes, or until the pork is tender and falling off the bone.

3. Strain the Broth (Optional):

   
   
   • You can strain the broth to remove the ginger and vegetables for a clearer soup.
   • If you prefer the vegetables in the soup, simply remove the ginger piece.

4. Cook the Macaroni:

   
   
   • In a separate pot, cook the macaroni according to package directions. Drain and set aside.

5. Season and Serve:

   
   
   • Taste the broth and season with additional salt and fish sauce (if using) to your preference.
   • Add the cooked macaroni to the pot and bring to a simmer for a couple of minutes to heat through.
   • Serve hot, garnished with chopped green onions.

Recipe Notes for Súp Nui Sườn Heo (Macaroni Soup with Pork)

• Pork Cut: You can substitute the pork spare ribs with other bone-in cuts like pork neck bones. Adjust cooking time based on the thickness of the chosen cut.
• Vegetables: Feel free to add other vegetables like corn, peas, or green beans.
• Macaroni Options: While elbow macaroni is traditional, you can experiment with other small pasta shapes like shells or ditalini.
• Leftovers: Súp Nui Sườn Heo reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
• Adjust for Picky Eaters: If serving to picky eaters, you can remove the vegetables from the broth before adding the macaroni.

Nutrition Facts

How To Make Súp Nui Sườn Heo (Macaroni Soup with Pork)

Serves:

Amount Per Serving:
Calories		500-600
% Daily Value*
Total Fat 20-30g (depending on pork cut)		30.8%
	Saturated Fat 8-12g (depending on pork cut)	40%
	Trans Fat
Cholesterol		0
Sodium 800-1200mg (depending on broth and fish sauce)		33.3%
Total Carbohydrate 50-60g		16.7%
	Dietary Fiber	0
	Sugars
Protein 30-40g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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