Súp Nui Sườn Heo, also known as Vietnamese macaroni soup with pork, is a delightful and comforting noodle soup dish that brings together a rich bone broth, tender pork, chewy macaroni noodles, and fresh veggies. Thissoup has many fans thanks to its complex flavors and hearty texture – it’s the perfect meal on a chilly day or when you’re under the weather. While Súp Nui Sườn Heo takes some time to make with its long-simmered broth, the hands-off cooking and simple preparation make it an accessible weeknight supper. With this handy guide, you’ll learn how to whip up this savory Vietnamese classic right in your own kitchen. Let’s get cooking.
Why Do People Like To Cook Súp Nui Sườn Heo?
Here are a few reasons why people enjoy cooking and eating Súp Nui Sườn Heo (Vietnamese pork rib soup with vermicelli noodles):
- It’s a hearty, comforting soup that is perfect for cold weather or when you’re feeling under the weather. The broth is flavorful and nourishing.
- Pork ribs make the soup very tasty. The meat falls off the bone and adds nice flavor to the broth. People enjoy the tender pork meat in each bite.
- The addition of rice vermicelli noodles gives it some substance and soaks up the flavorful broth. The noodles provide carbohydrates to make it a well-rounded meal.
- It comes together fairly easily by just simmering the pork ribs until tender and adding vegetables, seasonings, and noodles toward the end. The ingredients are simple and inexpensive.
- The soup has a balance of textures with the tender pork, the silky noodles, crunchy bean sprouts, and other vegetables. This makes it enjoyable to eat.
- It’s a Vietnamese comfort food dish that brings back nostalgic memories for many people who grew up eating it. Sharing the dish with family or friends helps maintain cultural traditions.
Ingredients For Súp Nui Sườn Heo
Súp Nui Sườn Heo utilizes a modest list of ingredients that come together to make a comforting and crowd-pleasing soup. Here are the essential ingredients:
Pork and Broth
- Pork bones – Use meaty bones like pork neck or ribs to flavor the broth. Avoid bones with little meat.
- Pork shoulder or butt – Cubed pork for the soup. Pick a fattier cut for tender pork.
- Yellow onion – Sautéed to caramelize then used to flavor the broth.
- Fish sauce – Adds a savory umami flavor to the broth. Use high-quality.
Noodles and Vegetables
- Macaroni noodles – Medium sized elbow macaroni works well. Cook al dente.
- Napa cabbage – Thinly sliced then added last minute to stay crunchy.
- Spinach – Roughly chopped and added last minute to wilt in broth.
- Bean sprouts – Another fresh, crunchy element mixed in right before serving.
Seasonings and Garnishes
- Black pepper – Ample freshly ground black pepper is essential.
- Green onions – Thinly sliced white and green parts for garnish.
- Cilantro – Fresh chopped cilantro adds brightness.
- Chili oil – Drizzled on top for spicy heat and smoky flavor.
- Lime wedges – For squeezing over soup before eating.
Some optional ingredients to enhance the flavor include mushrooms, rice noodles, fish balls, bamboo shoots, or additional herbs.
Instructions For Cooking Súp Nui Sườn Heo
Follow these steps to make the perfect bowl of Súp Nui Sườn Heo at home:
Prepare the Pork Bone Broth
- Roast 3-4 lbs of meaty pork bones at 400°F for 45 minutes until well browned. This builds deeper flavor.
- Place bones in a large stock pot and cover with water. Bring to a boil then reduce to a simmer.
- Add 1 yellow onion (quartered), 6 cloves garlic (smashed), and a 2 inch knob of ginger (sliced). Simmer for 4-6 hours.
- After simmering, strain the broth through a mesh strainer. Pick out and shred any pork on the bones to add back to soup.
- In a separate pan, sauté 1 onion (diced) in oil until caramelized. Add to the broth along with 1/4 cup fish sauce. Taste and adjust seasoning as needed.
Cook the Vegetables
- In a bowl, combine 4 cups napa cabbage (sliced), 2 cups spinach (chopped), 1 cup bean sprouts, and set aside.
- In a separate bowl, combine 1/4 cup green onions (sliced) and 1/4 cup cilantro (chopped) for garnish.
Cook the Macaroni & Pork
- In boiling broth, add 8 oz macaroni and cook 5 minutes until al dente.
- Add 1 lb pork shoulder (cubed) and the cabbage-spinach mixture. Cook just 1-2 minutes more until pork is cooked through.
Tips and Tricks For Cooking Súp Nui Sườn Heo
Here are some tips and tricks to take your Súp Nui Sườn Heo to the next level:
- Use a pressure cooker to make the broth in less time while still extracting maximum flavor from the bones.
- Get creative with additional proteins like chicken, beef, shrimp or meatballs.
- Adjust spiciness by adding sriracha, chili garlic paste or chili flakes.
- Garnish bowls with extra herbs like basil, mint or rice paddy herbs for a pop of freshness.
- Swap the macaroni for other noodles like rice noodles, udon or ramen noodles.
- Store leftovers in the fridge up to 5 days or freeze broth and noodles separately for longer storage life.
FAQs
What’s the difference between pork neck bones and ribs for the broth?
Pork neck bones contain the most collagen so they yield a thicker, richer broth. Ribs also add great flavor but less body. A mix is ideal but neck bones alone will create the heartiest broth.
Can I use spaghetti noodles instead of macaroni in this soup?
You can, but the thicker macaroni holds its shape and texture better in the broth. Spaghetti tends to overcook and turn soggy. But in a pinch, use whatever noodle you have on hand!
Is it necessary to caramelize the onions?
Caramelizing the onion intensifies its natural sweetness and adds deeper flavor to the broth. However, you can still achieve a great tasting soup without this step if short on time.
How long does the soup last refrigerated?
The soup will keep in the refrigerator for 4-5 days. The noodles may absorb more broth as it sits. Add a splash of water when reheating if needed.
Conclusion: Súp Nui Sườn Heo
Súp Nui Sườn Heo is the quintessential Vietnamese comfort food. Loaded with noodles, pork, fresh veggies and warming spices, each spoonful provides a tasty explosion of textures and aromas. While the ingredient list is simple, proper technique and long simmering extracts maximum flavor, turning the soup into a savory masterpiece. With a steaming bowl of this noodle soup, families and friends come together over a shared enjoyment of food and community. This soup’s versatility also makes it an ideal meal prep dish to stock up on leftovers. For an authentic taste of Vietnamese cuisine with minimal effort, Súp Nui Sườn Heo is sure to satisfy and become a staple in your home.
How To Make Súp Nui Sườn Heo (Macaroni Soup with Pork)
Notes
· You can use a pressure cooker to speed up the cooking time of the pork ribs. Cook for 20-25 minutes on high pressure, then allow for natural pressure release.
· Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.
· For a richer flavor, you can roast the pork ribs in the oven for 20-25 minutes at 400°F (200°C) before adding them to the pot.
· If you don't have dried rice macaroni (bánh phở), you can substitute another type of small pasta, such as elbow macaroni or ditalini. However, the texture won't be quite the same.
Ingredients
- Broth:
- • 1.5 pounds pork ribs (or meaty pork bones)
- • 8 cups water
- • 1 teaspoon salt
- • ½ teaspoon black peppercorns
- • 2 teaspoons chicken bouillon powder (optional)
- • 2 tablespoons fish sauce
- Vegetables:
- • 2 carrots, peeled and cut into thick slices
- • 1 daikon radish (optional), peeled and cut into thick slices
- • 1 small onion, peeled and quartered
- Other:
- • 1 cup dried rice macaroni (bánh phở)
- • 2 scallions, chopped (for garnish)
- • Fresh cilantro (optional, for garnish)
- • Fresh black pepper, to taste
Instructions
- • Make the Broth:
- In a large pot, bring water to a boil.
- Add the pork ribs, salt, peppercorns, and chicken bouillon powder (if using).
- Reduce heat and simmer for 30-40 minutes, or until the pork is tender and falling off the bone.
- Remove the pork ribs from the pot and set aside to cool slightly.
- Strain the broth into a clean pot, discarding the solids.
- Skim any excess fat from the surface of the broth.
- Add the fish sauce and bring to a simmer.
- Prepare the Vegetables:While the broth simmers, chop the carrots, daikon radish (if using), and onion.
- • Finish the Soup:
- Add the chopped vegetables to the simmering broth.
- Cook for 10-15 minutes, or until the vegetables are tender-crisp.
- Shred the pork meat from the bones and discard the bones.
- Add the shredded pork back to the pot with the broth and vegetables.
- In a separate pot, cook the rice macaroni according to package instructions. Drain and rinse with cold water.
- • Serve:
- Divide the cooked rice macaroni among serving bowls.
- Ladle the hot broth, vegetables, and pork over the macaroni.
- Garnish with chopped scallions and fresh cilantro (optional).
- Grind fresh black pepper over each serving, to taste.
Nutrition Facts
How To Make Súp Nui Sườn Heo (Macaroni Soup with Pork)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 100mg | 33.3% | |
| Sodium 2200mg | 91.7% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 10 | 40% | |
| Sugars 10 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* 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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