Sparerib Macaroni Noodle Soup / Nui Sườn Heo

Nui Sườn Heo is an incredibly homey noodle soup that’s prefect for the winter season or if you’re feeling a bit under the weather.

The broth is light, has a subtle sweetness from the carrots and daikon and nourishing for the soul. I didn’t have chicken noodle soup much growing up, so this was my mom’s answer to that; and you can definitely sub out the pork spareribs with chicken!

The key to most vietnamese noodle soups is to not let the aromatics simmer in the broth for too long. I find that between an hour to an hour and a half of simmering is the perfect length of time for the aromatics to impart their flavor and essence, before it starts to disintegrate into the soup making it murky and cloudy.

Vietnamese macaroni differs slightly from your traditional macaroni noodle as it’s typically made with rice flour giving it a slightly bouncier texture. I personally prefer the brand Safoco, but feel free to use whatever macaroni noodles you have handy.

Sparerib Macaroni Noodle Soup / Nui Sườn Heo

4.6 from 16 votes

Servings

4-5

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• Broth:

• 4 quarts water

• 2 lbs pork spareribs

• 1 yellow onion

• 2 inch knob of ginger

• 1 medium daikon

• 3 carrots

• 1 inch nub rock sugar

• 2 tbsp msg

• 4 tbsp fish sauce

• Noodles:

• 14 oz package Vietnamese macaroni

• Garnishes:

• Cilantro

• Green onions

• White onions

• Thai chili

• Fried shallots

• Black pepper

Directions

• Parboil pork spareribs, then rinse and clean pork under cold water to remove the porky odor
• Char onion and ginger on a dry pan, open flame, or broil on an oven rack
• To a clean stockpot, add four quarts of water, add cleaned pork, daikon, and charred aromatics
• Bring up to a boil, skim off any impurities, and simmer covered for one hour
• Remove onion and ginger to help keep the broth light and clean. Then add in carrots and simmer for another thirty minutes. Season with sugar, MSG and fish sauce
• For the garnishes, julienne white onions and submerge in cold water to get rid of the raw onion flavor. Then, cut green onions, cilantro, and Thai chili
• Cook Vietnamese macaroni til desired doneness
• Assemble your bowl by adding noodles, pork, broth, and garnishes

Recipe Video

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