Vietnamese Macaroni Soup
The star of this recipe is the flavorful broth. The macaroni noodles soak up all the savory goodness, creating a satisfying and heartwarming meal. Whether you're a fan of Vietnamese cuisine or simply looking to try something new, this macaroni soup will surely hit the spot.
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.
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