What is Sup Nui Suon Heo?

Súp nui is a Vietnamese pasta soup, often referred to as Vietnamese macaroni soup. This dish features macaroni and hearty vegetables in a light, clear broth, which can be made with pork, beef, chicken, or even vegetables.

For a simplified version, ground meat can be used, but the most popular variant is made with pork ribs, known as súp nui sườn heo. Children adore the tender macaroni, fall-off-the-bone pork, and mild veggies like carrots, potatoes, and cauliflower. It’s a childhood favorite due to its ease of consumption, warmth, and filling nature.

When preparing this dish for little ones, I keep it simple—no extravagant toppings. For adults, however, it’s easy to elevate the final bowl with crispy fried shallots, freshly cracked black pepper, a squeeze of lime, a sprinkle of fresh green onions, and/or a drizzle of chili oil. It’s a win-win for everyone and can be ready in about an hour.

What You Will Need

To make Vietnamese macaroni soup, gather the following ingredients:

• Pork Ribs: The broth’s base comes from pork ribs. For the best results, purchase them from an Asian grocery store, where they are often sold in long, thin strips. If pork isn’t preferred, bite-sized chicken thighs are a great alternative.
• Yellow Onion: One yellow onion will be used to simmer with the bones for a flavorful stock. White onion or shallots can also be used.
• Carrots, Potatoes, and Cauliflower: Carrots add natural sweetness to the broth. If unavailable, daikon or parsnips can be substituted. Broccoli can replace cauliflower, but be cautious as it may darken the broth if overcooked. Other options include cabbage, napa cabbage, or shiitake mushrooms.
• Macaroni: Dried macaroni can be found at Asian supermarkets, available in both wheat and rice varieties.
• Quail Eggs: I use quail eggs in this soup because my kids love them. Freshly hard-boiled quail eggs are the tastiest, but canned versions will suffice in a pinch.
• Green Onions: Essential for any Asian dish. If unavailable, cilantro can be used as a substitute. Add the white stems to the broth while it cooks for added flavor, and slice the green tops for garnish.
• Salt, Fish Sauce, and Chicken Bouillon Powder/Mushroom Seasoning Powder: These will season the stock to create a flavorful broth. If bouillon powder is unavailable, additional salt or fish sauce can be used.
• Fried Shallots, Lime, Chili Oil, and Ground Black Pepper: Optional garnishes to enhance the flavor of your macaroni soup.

How to Make Sup Nui

Step 1: Prepare and Blanch the Ribs

Separate the ribs into individual pieces by cutting between the bones. Place the ribs in a medium pot and cover with water. Bring to a boil and parboil until impurities rise to the surface (about 10 minutes). While waiting, peel the onion and slice it in half if it’s large. Drain the pot into a colander and rinse the ribs under cold water to remove any remaining impurities.

Step 2: Make the Stock

In a clean, large pot, add the parboiled ribs, peeled onion, and water. Bring to a boil, then reduce to a gentle simmer. Simmer for 45 to 50 minutes until the pork ribs are tender. We will add the vegetables in stages to prevent overcooking.

Step 3: Prepare and Add Vegetables

While the pot is simmering, prepare the vegetables. Peel and cut the carrots and potatoes into small chunks. Cut the cauliflower into slightly larger pieces than the potatoes so they cook evenly. Add the carrots to the pot after 15 minutes of simmering, as they take longer to cook. When 10 minutes remain, add the potatoes and cauliflower. If using quail eggs and green onion stems, add them now as well.

Step 4: Season the Stock

Discard the onions if desired, then season the stock with salt, fish sauce, and chicken bouillon powder or mushroom seasoning powder. Adjust to taste.

Step 5: Cook the Macaroni

Cook the macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.

Step 6: Assemble and Serve

Divide the macaroni into four serving bowls. Ladle hot broth over the macaroni, adding ribs, quail eggs, and vegetables. Garnish with thinly sliced green onions, fried shallots, and a drizzle of chili oil if desired. Enjoy!