Vietnamese Macaroni Soup with Pork Ribs (Sup Nui Suon Heo)

Name: Vietnamese Macaroni Soup with Pork Ribs (Sup Nui Suon Heo)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 people
Ingredients: 1.75 lbs meaty pork ribs, separated into individual ribs; 6 cups hot water; 1 1/2 teaspoon salt; a 1-inch piece of ginger; 9-10 oz carrots, peeled and divided; 9-10 oz daikon radish, peeled and divided; 6-8 oz your choice of short pasta; thinly sliced scallions; thinly sliced cilantro; black pepper; fish sauce; Lime wedges; bird's eye chili, thinly sliced

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4 people
Calories
633 kcal
Course
Main Course, Breakfast
Cuisine
Vietnamese

Vietnamese Macaroni Soup with Pork Ribs (Sup Nui Suon Heo)

Finn Carter

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This Vietnamese Macaroni Soup with Pork Ribs (Sup Nui Suon Heo) is light yet filling. It is great for breakfast as well as lunch.

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Ingredients

Servings

1.75 lbs meaty pork ribs, separated into individual ribs
6 cups hot water (plus more to parboil the ribs and cook the pasta)
1 1/2 teaspoon salt
a 1-inch piece of ginger
9-10 oz carrots, peeled and divided (about 2 medium to large carrots)
9-10 oz daikon radish, peeled and divided
6-8 oz your choice of short pasta
thinly sliced scallions
thinly sliced cilantro
black pepper
fish sauce (to serve on the side)
Lime wedges (to serve on the side)
bird's eye chili, thinly sliced (optional, to serve on the side)

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Instructions

Parboil pork ribs in plenty of boiling water for a minute. Remove the ribs and rinse under water. Discard the liquid.
To a clean pot, add 6 cups of water, ginger, 1½ teaspoon salt and the pork ribs. Bring to a boil then lower the heat to a simmer. Skim off any foam.
Cut half of the carrots and half of the daikon radish into large chunks (about 3-inch long) and add them to the broth. Adjust the heat to maintain a gentle simmer and skim off foam if needed. Then cover the pot with the lid slightly askew and simmer for 60-75 minutes or until the ribs are almost tender to your liking.
Cut the remaining carrot and daikon radish on a bias (roll-cut) or just cut them into thin slices or small pieces. Add them to the soup after ribs are almost tender to your liking. Cover the pot with the lid slightly askew and continue to simmer for another 10 minutes or so until the vegetables pieces you just add are cooked through and tender.
While waiting for the vegetables pieces you just add in Step 4 to cook, boil the pasta in plenty of salted water according to package instructions but undercook by 1-2 minutes.
When the pasta is ready, drain and set it aside for a minute. Open the soup pot and discard the large chunks of carrots and radish you added at the beginning in Step 3. Taste the broth and season with a bit more salt if needed, then add pasta and bring the soup to a rolling simmer.
Divide the soup with pork ribs, noodles, carrot and radish pieces among serving bowls. Sprinkle with scallion, cilantro and black pepper, then serve immediately with fish sauce, lime wedges and chilis on the side.

Notes

To make the broth more flavorful, you can add 4-5 dried shrimps and a couple of cilantro roots in Step 2 if you have them on hand.
I like to use fusilli for this soup because its spiral shape makes the dish so fun to eat. You can use other types of short pasta such as elbow macaroni.

Nutrition Information

Show Details

Calories 633kcal (32%) Carbohydrates 51g (17%) Protein 30g (60%) Fat 34g (52%) Saturated Fat 11g (55%) Cholesterol 111mg (37%) Sodium 1063mg (44%) Potassium 812mg (23%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 10656IU (213%) Vitamin C 18mg (20%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 633 kcal

% Daily Value*

Calories	633kcal	32%
Carbohydrates	51g	17%
Protein	30g	60%
Fat	34g	52%
Saturated Fat	11g	55%
Cholesterol	111mg	37%
Sodium	1063mg	44%
Potassium	812mg	17%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	10656IU	213%
Vitamin C	18mg	20%
Calcium	82mg	8%
Iron	2mg	11%