Savor the Flavors: Discover the Delightful Vietnamese Macaroni Soup Recipe
If you’re looking to add more variety to your soup recipes, then Vietnamese Macaroni Soup is a must-try. Bursting with flavors that will tantalize your taste buds, this delightful dish combines the comforting familiarity of macaroni with the bold and aromatic spices of Vietnamese cuisine.
The star of this recipe is the flavorful broth, made with a combination of chicken, pork or vegetable stock, fish sauce, garlic, and fragrant cilantro. The macaroni noodles soak up all the savory goodness, creating a truly satisfying and heartwarming meal.
You’ll find this Vietnamese twist on a classic favorite is not only delicious but also easy to make. Plus, it offers a delightful fusion of textures and flavors that is sure to impress your family and friends. Whether you’re a fan of Vietnamese cuisine or simply looking to try something new, this macaroni soup will surely hit the spot. Let’s gather your ingredients and get ready to savor this Vietnamese Macaroni Soup recipe.
Ingredients for Vietnamese Macaroni Soup
To make Vietnamese Macaroni Soup, you will need the following ingredients:
Broth
- 1.5 lb pork spare ribs (flanken styled and cut into bite-sized pieces)
- Half an onion
- 1 tsp of salt
- 8-quart water
- Carrot
- Sweet potatoes
- Rice macaroni
Seasoning
- Sugar
- Fish sauce or Better Than Bouillon or salt
Garnishing
- Fried minced garlic
- Fried shallot
- Ground black pepper
- Minced cilantro and/or green onion
Step-by-step instructions for making Vietnamese Macaroni Soup
- In a large pot, bring the water to a boil. Cook the ribs for 5-8 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 minutes, timing depends on your stove and the heat (water might evaporate, add more if needed. Make sure to skim the floating scum and fat).
- Char the onion to add a smoky aroma, then drop it in the broth and continue simmering the ribs with the charred onion.
- Once the ribs are tender, remove the onions and any impurities.
- Add chicken broth or Better Than Bouillon to the broth.
- Add whatever vegetables you prefer. I use sweet potatoes and carrots.
- Add macaroni and continue cooking until everything is soft to your liking.
- Season with salt and sugar, adjust it to your taste.
- Garnish with fried onion, fried garlic, cilantro, and ground black pepper.
Tips and tricks for perfecting your Vietnamese Macaroni Soup recipe
– To enhance the flavor of the broth, you can 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.
– If you prefer a spicier soup, you can add more chili flakes.
– 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. I would really suggest to add them for garnishing to bring out the flavor.
What type of macaroni you would use for the Vietnamese version of this soup?
In Vietnamese macaroni soup, the type of macaroni typically used is a short, tubular pasta. The most commonly used pasta shape for this soup is elbow macaroni. Elbow macaroni is small and curved, which allows it to hold onto the soup broth and other ingredients well. It’s a popular choice for making macaroni soup in Vietnam because it’s easy to cook and has a pleasant texture that pairs nicely with the soup’s flavors.
You can also use penne pasta in your Vietnamese macaroni soup as a substitute for elbow pasta. While it will result in a slightly different appearance and texture, it should still work well in the soup.
Penne pasta has a similar texture to elbow pasta, so it should hold up well in the soup without becoming too soft or mushy.
Be mindful of the size of the penne pasta you’re using. If the penne is significantly larger than traditional elbow macaroni, you may want to adjust the cooking time accordingly to ensure the pasta is cooked to your desired level of doneness.
Serving and garnishing suggestions for Vietnamese Macaroni Soup
Vietnamese Macaroni Soup can be served as a light and satisfying meal on its own or as a starter to a larger Vietnamese feast. You can also serve it alongside fresh herbs, bean sprouts, lime wedges, and sliced chili peppers for a customizable experience. The additional toppings will add brightness and a touch of heat to the soup, allowing each diner to customize their bowl to their liking.
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 3 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.
Now that you have all the information you need, it’s time to gather your ingredients and give this delightful Vietnamese Macaroni Soup recipe 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
Broth
- 1.5 lb pork spare ribs (flanken styled and cut into bite-sized pieces)
- Half an onion
- 1 tsp salt
- 8 quart water
- Carrot
- Sweet potatoes
- Rice macaroni
Seasoning
- Sugar
- Fish sauce or Better Than Bouillon or salt
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 5-8 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 minutes, timing depends on your stove and the heat (water might evaporate, add more if needed. Make sure to skim the floating scum and fat).
- Char the onion to add a smoky aroma, then drop it in the broth and continue simmering the ribs with the charred onion.
- Once the ribs are tender, remove the onions and any impurities.
- Add chicken broth or Better Than Bouillon to the broth.
- Add whatever vegetables you prefer. I use sweet potatoes and carrots.
- Add macaroni and continue cooking until everything is soft to your liking.
- Season with salt and sugar, adjust it to your taste.
- Garnish with fried onion, fried garlic, cilantro, and ground black pepper.
Notes
