Sup Nui Heo / Pork Macaroni Soup
There is a certain kind of comfort that only a bowl of noodle soup can bring, and for me, there's nothing quite like the comfort that comes from my mom’s Sup Nui Heo, a simple Vietnamese pork noodle soup that she would make whenever I needed a little warmth and care. It was the kind
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 quarts Water
- 2 lb Pork Bones
- 2 lb Pork Butt
- 1 Yellow Onion
- 2 inch knob Ginger
- 3 Large Carrots
- 1 inch nub Rock Sugar
- 1 tbsp MSG
- 3 tbsp Fish Sauce
- Salt to taste
- 18 oz Vietnamese Macaroni
- Cilantro, Chopped
- Green Onion, Chopped
- White Onion, Thinly Sliced
- Thai Chili, Thinly Sliced
- Black pepper
Instructions
- 1
Parboil the Pork Bones and Pork Butt:
- 2
Start by bringing a large pot of water to a boil. Add your pork bones and pork butt, and let them boil for about 5 minutes. This helps remove any impurities and scum from the meat. After 5 minutes, drain the water and rinse the pork bones and pork butt under cool running water to wash off any residue. This step is important for keeping your broth clear and clean
- 3
Prep the Aromatics and Veggies:
- 4
Cut the onion and ginger in half. Char on a dry pan or over an open flame for 3-5 minutes
- 5
Make the Soup:
- 6
In a clean pot, combine 4 quarts of boiling water with cleaned ribs and pork butt. Bring to a boil, and skim off any impurities that rise to the top
- 7
Add in the charred aromatics, reduce the heat to low, and simmer, covered, for 1 hour. Remove the aromatics and discard
- 8
Continue simmering for an additional 30 minutes, or until the pork butt is tender. Remove and set in the fridge to cool. Cut into thin slices before serving
- 9
Add in the carrots, and continue to let it simmer for another 10-15 minutes or until fork-tender
- 10
Season the soup with rock sugar, MSG, and fish sauce. Stir gently to combine, and adjust seasonings as needed
- 11
Cook the Macaroni:
- 12
Cook Vietnamese macaroni in a pot of boiling, salted water according to the package's instructions. Drain noodles in a colander and rinse with cold water to stop the cooking process
- 13
Toss macaroni with a splash of oil to prevent the noodles from sticking together
- 14
Serve:
- 15
Add macaroni to a bowl, top with sliced pork butt, ladle in the soup and carrots. Garnish with chopped green onions, cilantro, thinly sliced white onions, Thai chilis, and fresh ground black pepper. Enjoy!