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.