Hey, have you tried making Vietnamese macaroni soup? It’s a neat twist on your typical macaroni dish. Instead of the usual spaghetti sauce or creamy cheese, this soup rocks a flavorful broth that packs complex flavors from fried shallots and garlic. And get this, you can use elbow pasta for it! It’s quick, easy, and seriously satisfying. Perfect for those lazy nights when you need a cozy bowl of soup.
The traditional Vietnamese macaroni (called “nui”) is made out of rice flour, and it has this softer, mushier texture. I’m not a big fan of a soft macaroni, so I’m using elbow pasta as an alternative.
So, in a nutshell, the main difference is the flour they’re made from and how they feel in your mouth. It’s all about personal preference, so let’s gather your ingredients to make Vietnamese Macaroni Soup.
What you Need
Main Ingredient
- 1.5 lb pork spare ribs (flanken styled and cut into bite-sized pieces)
- 1 clove of shallot, charred
- Water
- Carrot, cubed
- Sweet potatoes, cubed
- Daikon, cubed
- Elbow pasta, cook to al-dente
Seasoning
- Rock sugar
- Salt
- Fish sauce, optional
Garnishing
- Fried minced garlic
- Fried shallot
- Ground black pepper
- Minced cilantro and/or green onion
How Do YOu Make Vietnamese Macaroni Soup?
- In a large pot, bring the water to a boil. Cook the ribs for 5 minutes with added salt to render off excessive fat and remove impurities. Dump the water and rinse the pork under cold water.
- In the same pod, add about 4 quarts of water to submerge the ribs and slow-cook them for about 30-40 minutes along with the charred shallot, and rock sugar, timing depends on your stove and the heat (water might evaporate, add more if needed. Make sure to skim the floating scum and fat).
- Once the ribs are tender, remove the shallot.
- Add the vegetables, and macaroni.
- Season with salt.
- Garnish with fried onion, fried garlic, cilantro, and green onions.
Tips and tricks for perfecting your Vietnamese Macaroni Soup recipe
– Use yeallow rock sugar in your broth is the secret to get that gentle sweetness without overpowering the flavor. Plus, throwing the rock sugar in the broth when you cook the ribs will amp up the broth flavor.
– Cook the pasta to al-dente, and then add it to the broth at the end. Doing it that way will help you control the pasta texture better, and avoid it being overcooked.
– The charred onion will help the broth develop a more complex and deep flavor. You can also add a piece of charred ginger while simmering. I didn’t have ginger when making this recipe. But the smoky ginger definitely enhances the flavor of your macaroni soup.
– Adding quail eggs also increases the variety of your soup and adds more texture to it. Don’t worry, quail eggs taste just like regular eggs, just a smaller bite.
– The secret ingredients to enhance this macaroni soup is your fried garlic and onion. A lot of other recipes might add shallot and garlic directly while cooking the broth, the downside is that your soup might get spoiled faster and you might not be able to store it longer. I would really suggest to add them at the end when garnishing to bring out the flavor. These fried shallot and garlic are a must.
Frequently Asked Questions about Vietnamese Macaroni Soup
Can I use other types of noodles instead of macaroni?
Yes, you can certainly experiment with different types of noodles in this soup. Rice noodles or egg noodles would be great alternatives.
Can I make this soup ahead of time?
While it is best to enjoy this soup fresh, you can make the broth in advance and store it in the refrigerator for up to 5 days. When you’re ready to serve, simply boil your favorite vegetables with the broth and add the cooked macaroni noodles and shredded chicken or pork.
Can I freeze Vietnamese Macaroni Soup?
It is not recommended to freeze this soup as the texture of the macaroni noodles may become mushy upon thawing and reheating. But you can freeze the broth and enjoy it later with fresh vegetables and meat.
Give this delightful Vietnamese Macaroni Soup a try. Get ready to savor the flavors and enjoy a comforting and satisfying bowl of soup that combines the best of both worlds – macaroni and Vietnamese cuisine.
Vietnamese Macaroni Soup
Ingredients
Main Ingredient
- 1.5 lb pork spare ribs flanken styled and cut into bite-sized pieces
- 1 clove of shallot charred
- Water
- Carrot cubed
- Sweet potatoes cubed
- Daikon cubed
- Elbow pasta cook to al-dente
Seasoning
- Rock sugar
- Salt
- Fish sauce optional
Garnishing
- Fried minced garlic
- Fried shallot
- Ground black pepper
- Minced cilantro and/or green onion
Instructions
- In a large pot, bring the water to a boil. Cook the ribs for 5 minutes with added salt to render off excessive fat and remove impurities. Dump the water and rinse the pork under cold water.
- In the same pod, add about 4 quarts of water to submerge the ribs and slow-cook them for about 30-40 minutes along with the charred shallot, and rock sugar, timing depends on your stove and the heat (water might evaporate, add more if needed. Make sure to skim the floating scum and fat).
- Once the ribs are tender, remove the shallot.
- Add the vegetables, and macaroni.
- Season with salt.
- Garnish with fried onion, fried garlic, cilantro, and green onions.
