Vietnamese Macaroni Pork Rib Soup (Súp Nui)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Cut the ribs apart between the bones, cover them with water in a medium pot, bring to a boil and parboil for about 10 minutes, until scum rises. Drain, then rinse the ribs under cold water.
2. Put the parboiled ribs, the peeled onion and 3 quarts of water in a clean large pot. Bring to a boil, then lower to a gentle simmer and cook 45 to 50 minutes.
3. Peel the carrots and potato and cut into small chunks. Cut the cauliflower into slightly larger chunks than the potato.
4. After the ribs have simmered 15 minutes, add the carrots. With 10 minutes left, add the potato, cauliflower and, if using, the hard-boiled quail eggs.
5. Remove the onion if you prefer. Season the broth with salt, fish sauce and chicken bouillon or mushroom seasoning powder, adding a little at a time to taste.
6. Cook the macaroni according to the package, then drain, rinse under cold water and set aside.
7. Divide the macaroni among four bowls, then ladle over the hot broth with the ribs, eggs and vegetables.

Summarized from Vicky Pham's video. Watch it for the details.

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