Mama’s Macaroni Soup (Súp Nui )
Mama’s Macaroni Soup
Súp nui pronounced “soop noo-ee” is what many of us grew up eating on busy mornings or lazy weekends. The broth is simple but full of flavor from slowly simmered pork ribs. The macaroni noodles keep it fun and kid-friendly, and the whole bowl feels warm, gentle, and easy on the stomach. This is the ultimate Vietnamese comfort soup—light, clear, and cozy.
Ingredients
For the Broth
16oz Chicken broth
3 quarts water
2 lb. pork spareribs, cut between the bones
1 can of quail eggs, remove water
2 tablespoon salt (split 1 to parboil pork
and 1 to taste)
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons sugar
3 tablespoons fish sauce
1 tablespoon chicken bouillon
2 tablespoons cooking oil
3 potatoes, peeled & cut into bite size
4 carrots, peeled & cut into bite size
1 small white radish, peeled & cut into bite size
1 small yellow onion, peeled & halve
Noodles, Vegetables, and Garnishes
1 package yellow Safoco Macaroni, or macaroni of choice
Green onions, thinly sliced
Cilantro, roughly chopped
Limes
Sambal (optional)
Thai Chili (optional)
Fried shallot
Instructions
Parboil spare ribs and prepare vegetables: In a medium cooking pot, put pork ribs in the pot and add enough water to cover the ribs completely. Add salt. Bring water to boil over high heat. Carefully drain the ribs into a colander and rinse under cold run water. Set aside for later use. Also, clean the cooking pot for later use.
Peel and cut carrots, white radish, and potatoes into bite size.
Making the Broth: In a large stock pot, on medium high heat add oil, minced shallots, and garlic. Cook until fragrant. Add the spareribs and cook for 3 mins. Add water, chicken broth, and yellow onion to pot. Bring to a boil on medium high heat.
Add radish, carrots, and potatoes. Simmer on medium low heat for 30 mins with lid on. After 30 mins, remove lid and simmer until vegetables are to your liking. (about 30 mins). Season stock with chicken bouillon, sugar, salt, and fish sauce. Adjust to your liking.
Serve: Add noodles and ladle in hot broth with pork and vegetables. Add quail eggs, garnish with green onions, cilantro, fried shallots, and lime wedge. Add sambal and Thai chili (optional).
