Easy Vietnamese Macaroni Soup Recipe (Sup Nui, Soup Nui)
A Vietnamese Comfort Classic: sup nui, soup nui, or Vietnamese macaroni soup, is a soulful dish that graces many a Vietnamese home once the chill of winter sets in. In its simplicity lies a rustic elegance – a clear, golden broth swirling with tender pasta, succulent pork, and garden vegetables. It is peasant fare elevated to the status of tradition.
As the rich, fatty ribs and sweet carrots melt into the broth, layers of flavor emerge. This is not merely a soup – it is nostalgia in a bowl. My mother would prepare this when I was a child, each spoonful imparting savory comfort along with memories of a Vietnamese household.
While restaurants don’t offer this dish so súp nui is best enjoyed in its natural habitat – a cozy kitchen redolent with home cooking. Mine is but one interpretation, though it carries the spirit of tradition. For a true taste of Vietnam, look not to a menu but to a family recipe passed down through generations. Súp nui warms the belly and the soul alike. I invite you to cook this simple yet magnificent soup and be transported to another place and time with each spoonful.
What Is Vietnamese Macaroni Soup, Sup Nui , Soup Nui
Soup Nui: A Classic Vietnamese Comfort soup equivalent to chicken noodle soup in the American household.
Soup nui, translating to “pasta soup” in Vietnamese, is a soul-warming dish favored in many Vietnamese households. In its simplest form, it showcases a clear, delicate broth studded with short pasta shapes and slivers of pork spare ribs. Though the ingredients themselves may seem simple, much care and intuition goes into perfecting the subtle flavors and textures of this soup.
I find elbow macaroni to be the pasta of choice, evoking delightful childhood memories of shell-shaped varieties my mother would prepare. Slow-cooked ribs lend the broth a subtle meaty backbone, while slivers of carrot and daikon provide delicate contrast in flavor and texture.
What soup nui lacks in complexity, it makes up for in its ability to provide warmth and nostalgia. This is peasant fare elevated to excellence through generations of intuition – the type of dish that crosses socioeconomic boundaries and graces fine tables and cramped kitchens alike. In a few humble ingredients simmers the spirit of Vietnamese home cooking. For me, each spoonful is a taste of tradition and a reminder of the care that went into every bowl.
súp nui sườn heo recipe Tips:
How To Serve Soup Nui Macaroni Soup
Cook the noodles separately and add them into a bowl when ready to serve. I don’t recommend cooking the macaroni in the soup as the noodles expand and get soggy
how To store soup nui
Store noodles in a air-tight container in the fridge. This will last for a day. If the macaroni noodles get hard you can boil them for a few minutes in water and rehydrate them.
To store the macaroni soup, put it in a air-tight container or put the whole pot into the refrigerator.
This post may contain affiliate links, please read our privacy policy for details.
Everything you need:
- 5 Qt Pot: This Always pot is the perfect size for a meal with leftovers
- Sharp Knife set: This Material Knife set is sharp and aesthetic to dice and cut the veggies and meats.
- Veggies: Organic and colorful carots adds interest and color to your dish, Daikon radish, and cilantro and other herbs make the perfect finishing touches
- Macaroni Noodles: I recommend cooking your noodles to be aldante. These shell noodles or elbow noodles are the perfect size for a spoonful of hearty deliciousness.
Recipe Tips
How to make Nui Soup Vietnamese Macaroni Soup:
Easy & Delicious Vietnamese Macaroni Soup Recipe – Soup Nui Recipe
A c c o u t r e m e n t s
Macaroni Soup
- 2.5 Lbs Pork riblets
- 8 Cups Water
- 2 Med Carrots Organic and or Colorful carrots
- 1 Med Daikon cut into half and 1/2 inch pieces (Optional to cut into clouds)
- 2 Tbs Chicken bouillon
- 2 Tbs Fish sauce
- Salt to taste
- 1 Box Macaroni noodles Short noodles are best (macaroni, shells, fisulli, penne)
Finishing Touches
- Cracked pepper
- Fresh thyme springs
- cilantro leaves
M E T H O D
- Parboil the riblets in boiling water for 5 minutes and then run under water to clean- to get clear broth
- Cut veggies into 1/2 inch (optinonal: cut carrots into flowers, cut daikons into clouds)
- In a pot add veggies, fish sauce, salt, and riblets with water and bring to a boil
- after it boils bring to medium heat for about 40-45 minutes until veggies and pork tender
- In a seperate pot boil pasta and set aside
- garnish and serve immediately
