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    Home » Soups

    Flavorful Pork Ribs Macaroni Soup (Sup Nui Suon Heo)

    Mar 5, 2022 · By Tu · Last updated: Oct 3, 2022 · 5 Comments · This post may contain affiliate links

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    This flavorful Vietnamese style pork ribs macaroni soup (sup nui suon heo) will be the best comfort food recipe you've ever tried. With this super detailed and easy macaroni soup recipe, you'll also find the secret to make any homemade soup tastes exceptionally delicious.

    You'll find different comfort soup recipes in Vietnamese cuisine. It is not a secret that, us, Vietnamese love eating soup than anything else. Chicken pho, bun bo hue (spicy beef noodle soup) bun rieu (crab consommé soup) or bun mam (fermented fish soup) are among the most popular soups in Vietnam.

    About this pork ribs macaroni soup, it's the most popular soup among every single household in Vietnam. If you've ever tried it, you must. You will fall in love with it unconditionally.

    Also, I included the secret step about how to season any Vietnamese soup perfectly in this recipe. So if you are wondering how Viet soup can be so tasty, you're in the right place. Lets find out that secret step together, shall we?

    a bird eye view of a bowl of vietnamese pork ribs macaroni soup with carrot and daikon
    Vietnamese style pork ribs macaroni soup (Sup nui suon heo)
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    Essential ingredients

    There are few key essential ingredients in order to make this ultimate comfort soup taste flavorful and perfect

    • Rice macaroni: traditionally we're using Asian style rice macaroni in this sup nui suon heo.
      • Substitution: you can also use elbow or penne if rice macaroni is not available to you.
    • Chicken bouillon powder: one of the secrets that makes the soup taste super flavorful and perfect. I use this Korean chicken bouillon, it tastes really good and does not make the soup become cloudy like other bouillon.
      • Substitution: you can still use Knorr bouillon for this soup. But keep in mind the broth might be a little less clear compared to using the Korean brand.
    • Fish sauce: every Vietnamese soup uses fish sauce to season the broth. It won't be Vietnamese food without this essential ingredient so make sure you have a bottle of this goodness in your pantry.
      • Substitution: you can use Kosher salt in place of fish sauce.
    • Fried garlic & fried shallot: the last secret revealed. These are the two must-have ingredients to make this recipe the best comfort food recipe. I included the step-by-step instruction below so make sure to check them out.
    sup nui suon heo

    Step-by-step instructions

    blanching pork ribs in a cooking pot

    Blanch pork ribs: In a medium cooking pot, put pork ribs in the pot and add enough water to cover the ribs completely. After that take the ribs out. Bring water to boil over high heat. Then return the ribs to the pot and boil for 3 minutes.

    drain pork ribs and rinse them with cold running water

    Drain pork ribs: After 3 minutes, carefully drain the ribs into a colander and rinse under cold run water. Make sure the temperature of the ribs cool down to room temperature. Set aside for later use. Also, clean the cooking pot, fill with water and return the pot to stove top.

    boil white onion, cilantro stem, and black pepper

    Make the broth: Add onion and a sachet of cilantro stems to the pot. Bring to boil over high heat.

    a hot water pot includes white onion, cilantro stems and pork ribs

    Cook pork ribs: When the water is boiling, add clean, room temperature pork ribs to the pot then simmer the ribs over medium high heat or medium heat (this will depend on your stove top).

    Adjust the heat level high enough to simmer the water, not hard boil or the broth will become very cloudy afterward. Skim off any scum that forms on the surface as needed.
    Cook the pork ribs until they are almost tender, approximately 20 minutes.

    a hot boiling pot includes white onion, daikon, carrot, and pork ribs

    Cook vegetable: Bring the pot back to a boil then immediately add carrots and daikon. Lower the heat back to previous setting just enough to simmer everything. Cook until vegetable and ribs are completely tender approximately 20 to 25 minutes.

    Continue skimming any scums that forms on the surface. Avoid stirring the pot as much as you can so the macaroni soup broth can stay clear.

    fried garlic and fried shallot are added to a macaroni soup broth

    Season the soup: Remove the onion and the sachet. In a small mixing bowl, add chicken bouillon and fish sauce (or Kosher salt) together with 1 cup of hot broth from the soup pot. Mix until everything is dissolved completely. Then add this bouillon mixture to the pot together with fried shallot and fried garlic. Adjust seasoning if necessary.

    drain cooked rice macaroni in a stainless steel colander

    Cook macaroni: Cook macaroni following the instructions on the package.

    a bowl of macaroni soup with carrot, daikon and garnished with green onion

    Assemble pork ribs macaroni soup (sup nui suon heo): Add a desired amount of rice macaroni in a large soup bowl. Top each bowl with chopped green onion. Then ladle the hot soup over the top together with few pieces of pork ribs, carrots, and daikon. Finally, sprinkle with fried shallots, fried garlic (See instructions below) and ground black pepper. Served hot immediately with a side of fish sauce-lime dipping sauce.


    How to make perfect crispy fried garlic

    garlic and oil are added into a sauce pan over medium heat

    Make crispy fried garlic: Set up a sieve over a small mixing bowl and a medium plate lined with paper towel in advance. In a small sauce pan, heat together minced garlic and oil over medium heat.

    fry garlic in a hot oil

    Fry garlic: Cook the garlic in the oil (around 275F) for 3 minutes, stir occasionally with a spatula or a chopstick.

    fried garlic turned golden brown in a hot oil pot

    Increase the heat: Then increase the heat to medium high setting and cook for 1 minute or until the garlic starts changing color to light golden brown.

    golden brown fried garlic in oil

    Watch carefully: Don't go anywhere thus garlic easily to burn after they turn golden brown. Turn off the heat immediately and remove the frying pan from the stove right away.

    strain fry garlic

    Strain garlic: Immediately pour the oil and garlic through the sieve to stop the carry over cooking process.

    fried garlic drained on a plate with paper towel

    Cool down fry garlic: Then carefully transfer fried garlic to a paper towel line plate to cool down. Reserve the oil for frying shallot later. Set crispy fried garlic aside for later use in pork ribs macaroni soup.


    How to make crispy fried shallot

    fry shallot in a pot with oil

    Make crispy fried shallots: Set up a sieve over a small mixing bowl and a medium plate lined with paper towel in advance.

    In a small sauce pan, heat together oil over medium heat. When the oil reach 275F. Add the shallot and cook, stir occasionally until shallots become light golden brown.

    drain dried shallot on a fine sieve

    Strain fried shallots: Immediately pour the oil and shallots through the sieve to stop the carry over cooking process.

    crispy fried shallot put on a pink plate lined with paper towel

    Cool down fried shallot: Then carefully transfer fried garlic to a paper towel line plate to cool down. Reserve the oil for frying shallot later. Set crispy fried garlic aside for later use in pork ribs macaroni soup.


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    Pork Ribs Macaroni Soup (Sup Nui Suon Heo)

    Lets find the secret to make any homemade soup taste amazing with this flavorful Vietnamese pork ribs macaroni soup (sup nui suon heo) recipe
    5 from 3 votes
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 4 people
    Author: Tu

    Ingredients 

    Soup broth

    • 2 lb pork ribs cut into 2x1 inch pieces
    • 1 big white onion
    • 5 stems cilantro
    • ½ tsp black peppercorn
    • 4.5 qt water
    • 2 medium carrot cut into 2x0.5 inch pieces
    • 2 medium daikon cut into 2x0.5 inch pieces

    Seasoning

    • 1 tbsp fish sauce or 2 tsp Kosher salt
    • 1 tbsp chicken bouillon

    Crispy fried garlic & shallots

    • 5 tbsp garlic minced
    • ⅓ c shallot medium sliced
    • ¾ c vegetable oil

    Others

    • 8 quail eggs cooked, peeled, optional
    • 2 sprigs green onion chopped
    • 2 small Thai chilies minced
    • 2 tbsp fish sauce
    • 1 small lime cut into wedges
    • 1 tsp ground black pepper
    • 1 pack rice macaroni or elbow macaroni

    Instructions

    Make soup broth

    • In a medium cooking pot, put pork ribs in the pot and add enough water to cover the ribs completely. After that take the ribs out. Bring water to boil over high heat.
      2 lb pork ribs
    • Then return the ribs to pot and boil for 3 minutes.
    • After 3 minutes, carefully drain the ribs into a colander and rinse under cold run water. Make sure the temperature of the ribs cool down to room temperature. Set aside for later use.
    • Also, clean the cooking pot, fill with water and return the pot to stove top.
      4.5 qt water
    • Add onion and a sachet of cilantro stems to the pot. Bring to boil over high heat.
      1 big white onion, 5 stems cilantro, ½ tsp black peppercorn
    • When the water is boiling, add clean, room temperature pork ribs to the pot then simmer the ribs over medium high heat or medium heat (this will depend on your stove top).
    • Adjust the heat level high enough to simmer the water, not hard boil or the broth will become very cloudy afterward. Skim off any scum that forms on the surface as needed.
    • Cook the pork ribs until they are almost tender, approximately 20 minutes.
    • Bring the pot back to a boil then immediately add carrots and daikon. Lower the heat back to previous setting just enough to simmer everything. Cook until vegetable and ribs are completely tender approximately 20 to 25 minutes.
      2 medium carrot, 2 medium daikon
    • Continue skimming any scums that forms on the surface. Avoid stirring the pot as much as you can so the macaroni soup broth can stay clear.
    • Discard the onion and the sachet.
    • In a small mixing bowl, add chicken bouillon and fish sauce (or Kosher salt) together with 1 cup of hot broth from the soup pot. Mix until everything is dissolved completely. Then add this bouillon mixture to the pot together with fried shallot and fried garlic (instructions to follow below).
      1 tbsp fish sauce, 1 tbsp chicken bouillon
    • Adjust seasoning with extra Kosher salt only, if necessary.

    Make crispy fried garlic

    • Set up a sieve over a small mixing bowl and a medium plate lined with paper towel in advance.
    • In a small sauce pan, heat together minced garlic and oil over medium heat.
      5 tbsp garlic, ¾ c vegetable oil
    • Cook the garlic in the oil (around 275F) for 3 minutes, stir occasionally with a spatula or a chopstick. Then increase the heat to medium high setting and cook for 1 minute or until the garlic starts changing color to light golden brown. Watching carefully so the garlic don't burn.
    • Immediately pour the oil and garlic through the sieve to stop the carry over cooking process.
    • Then carefully transfer fried garlic to a paper towel line plate to cool down.
    • Reserve the oil for frying shallot later.
    • Set crispy fried garlic aside for later use in pork ribs macaroni soup.

    Make crispy fried shallots

    • Set up a sieve over a small mixing bowl and a medium plate lined with paper towel in advance.
    • In a small sauce pan, heat together oil over medium heat. When the oil reaches around 275F. Add the shallot and cook, stir occasionally until shallots become light golden brown.
      ⅓ c shallot
    • Immediately pour the oil and shallots through the sieve to stop the carry over cooking process.
    • Then carefully transfer fried garlic to a paper towel line plate to cool down.
    • Reserve the oil for frying shallot later.
    • Set crispy fried garlic aside for later use in pork ribs macaroni soup.

    Cook macaroni

    • Cook macaroni following the instructions on the package.
      1 pack rice macaroni

    Assemble

    • Divide the macaroni evenly among 4 large soup bowls. Top each bowl with chopped green onion. Then ladle the hot soup over the top together with few pieces of pork ribs, carrots, and daikon. Finally, sprinkle with fried shallots, fried garlic and ground black pepper.
      2 sprigs green onion
    • Served hot immediately with a side of fish sauce-lime dipping sauce.
      2 small Thai chilies, 2 tbsp fish sauce, 1 small lime, 1 tsp ground black pepper, 8 quail eggs

    Notes

    Substitution

    • You can also use elbow or penne if rice macaroni is not available to you.
    • I use this Korean chicken bouillon, it tastes really good and does not make the soup become cloudy like other bouillon.
      • Substitution: you can still use Knorr bouillon for this soup. But keep in mind the broth might be a little less clear compared to using the Korean brand.
    • If fish sauce (a bottle of this goodness) is not available you can use Kosher salt instead.

    Storing

    • Crispy fried garlic can be kept in an air tight container, in a cool, dry place, and away from direct sunlight for up to 1 month.
    • Crispy fried shallots can be kept in an air tight container, in a cool, dry place, and away from direct sunlight for up to 1-2 weeks.
    • The macaroni soup broth can be kept at room temperature for 1 day. Or keep in the refrigerator for up to 3 days.
     
    macaroni pork ribs soup is best comfort soup recipe
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    Comments

    1. Vanessa

      May 19, 2021 at 12:29 pm

      When you say 1/2c fish sauce, do you mean 1/2 cup?

      Reply
      • Tu

        May 19, 2021 at 12:48 pm

        Hi Vanessa,
        Yes, it means 1/2 cup of fish sauce.

        Reply

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