When someone asks me for child-friendly Vietnamese food, the first thing that comes to mind is Soup Nui Seung Ho.
When my kids were toddlers, food was a daily battle. I’ve always scrambled to find something they’re filling, nutritious and eatable, what they quickly threw round lurp. The faster they ate, the faster I could rest.
This Vietnamese noodles soup was my request.
What is Sup Nui Suon Heo?
SúpNui is a Vietnamese pasta soup or Vietnamese macaroni soup.
This soup is made with macaroni and hearty vegetables. Stocks can be made with pork, beef, chicken, or vegetables.
For a simpler version, you can use ground meat instead. However, the most popular version is made with pork ribs. When made with pork ribs, this soup is known as soup nui sun hue.
Kids love mild vegetables such as tender macaroni, broken pork, carrots, potatoes and cauliflower. It’s easy to eat, warm and packed, making it a favorite of my childhood.
When I make it for a small thing, I keep it simple – no flashy toppings.
For adults, it’s easy to jazz the Final Bowl with crispy fried shallots, cracked black peppers, lime squeezes, fresh green onion sprinkles, and chili pepper drizzle.
It’s an advantage for everyone and a meal that can be taken to the table in about an hour.
What you need
To make Vietnamese macaroni soup, collect the following ingredients:
Pork Rib – The base of the soup comes from the pork rib. If possible, buy pork ribs from Asian grocery stores. They are usually in long thin strips rather than large slabs, making them easier to cut into individual small ribs in your home. If you’re not a fan of pork, bite-sized chicken thighs are a great alternative and cook even faster. Yellow Onion – Simmer in the bones for a flavorful stock using one yellow onion. You can also use a bundle of white onions or shallots. Carrots, potatoes, cauliflower – Carrots provide a natural sweetness to the soup. If you don’t have carrots, use albino cousins, radish, or parsnips. You can also replace cauliflower with broccoli, but keep in mind that excessive greenery can cause the soup to become darker. You can also use cabbage, napa cabbage, or shaki mushrooms. Use vegetables you enjoy or have on hand. Macaroni – You can also find dried macaroni in Asian supermarkets. This is often in two types: wheat macaroni or rice macaroni. Both options work fine with this recipe. Quail Eggs – I use quail eggs in this soup because I love kids. Hard boiling fresh quail eggs are absolutely the best, but canned eggs also work in a pinch. Green Onions – Without green onions you can’t have Asian food. If you don’t have them, coriander will act as an alternative. Add the white stems of green onions (or cilantro stems) to the soup and cook for extra flavor, then slice the top of the green to use as a garnish. Salt, fish sauce, chicken bouillon powder/mushroom seasoning powder – what you use to season the stock makes for a delicious soup. If you don’t have broth powder, replace additional salt or fish sauce. Fried shallots, lime, chili oil, ground black pepper – add an additional option to the finished bowl to give a little extra flavour and aroma.
How to make sup nui
Step 1: Prepare and blanch the rib bones
Separate the rib into individual parts by cutting between the bones. Add the rib bones to a medium pot and cover with water.
Bring to a boil until the impurities rise to the top and bring in the parboil (a total of about 10 minutes). While you wait, peel the onion and slice it in half, large and even if it’s set aside.
Drain the pot into a colander in the sink and rinse the ribs under cold water to remove any remaining impurities.
Step 2: Create inventory
In a large, clean pan, add the supplemental ribs, peeled onions and water. Bring it to a boil and reduce it to a gentle stew.
Simmer the pork for 45-50 minutes until the rib bones are tender. Add vegetables in stages to prevent them from being heated or turned into mashed.
Step 3: Prepare and add vegetables
Prepare the vegetables while the pot is simmering.
Peel the carrots and potatoes and turn into small chunks. You can cut the cauliflower into slightly larger chunks than the potatoes, and finish cooking at the same time.
After 15 minutes, add the carrots to the pan. They go first, as it takes a little longer than potatoes and cauliflower.
Once it’s still on the clock for 10 minutes, add the potatoes and cauliflower to the pan. If you are using quail eggs and green onion bottom stems, go ahead and add them to the pot. Cook the vegetables until the chopsticks are soft.
Step 4: Season Stock
If necessary, discard the onion and then season the stock with salt, fish sauce, chicken bouillon powder, or mushroom seasoning flour. Add it to the flavor little by little. The soup is finished!
Step 5: Cook the macaroni
Cook the macaroni according to the package instructions. Drain and rinse under cold water to remove excess starch before setting aside.
Step 6: Assemble and provide
Divide the macaroni into four serving bowls. Ladle hot soup with rib bones, quail eggs and vegetables.
Thinly sliced green onions, squeezed lime, fried shallots, ground black pepper and a drizzle of my favorite chili oil will get a little hot. that’s it! enjoy!
FAQ
Why parboil rib bones?
Pal boiling removes impurities such as blood and bone fragments to keep the soup clean. You can skip this step, but you need to skim the soup more frequently when simmering.
Storage and reheat
Keeping the soup and macaroni separate will prevent the noodles from getting soaked. Reheat the soup on top of the stove and reheat the microwave macaroni. Combine it when ready.
Want a more child-friendly recipe?
Here is a list of some of my favorite dishes I make for kids.
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explanation
A simple kids meal with soft pork ribs, tender macaroni and hearty vegetables in a light soup.
Optional accompaniment
Prepare and blanch the ribs: cut between the bones and separate the ribs into individual parts. Add the rib bones to a medium pot and cover with water. Bring to a boil until the impurities rise to the top and bring in the parboil (a total of about 10 minutes). While you wait, peel the onion and slice it in half, large and even if it’s set aside. Drain the pot into a colander in the sink and rinse the ribs under cold water to remove any remaining impurities. Make a stock: In a large clean pot, add barboiled ribs, peeled onions and water. Bring it to a boil and reduce it to a gentle stew. Simmer for 45-50 minutes. Add vegetables at intervals. Preparing and adding vegetables: Prepare vegetables while the pot is simmering. Peel the carrots and potatoes and turn into small chunks. You can cut the cauliflower into slightly larger chunks than the potatoes, and finish cooking at the same time. After 15 minutes of cooking, add the carrots to the pan. Once it’s still on the clock for 10 minutes, add the potatoes and cauliflower to the pan. If you are using quail eggs and green onion bottoms, go ahead and add boiled quail eggs to the pot as well. Season the stock: Throw away the onions as needed, then season the stock with salt, fish sauce, chicken bouillon powder, or mushroom seasoning powder. Add it to the flavor little by little. Cook the macaroni: Follow the instructions on the package to cook the macaroni. Drain and rinse under cold water and set aside. Assembly and Serve: Divide the macaroni into 4 serving bowls. Ladle hot soup with rib bones, quail eggs and vegetables. If you need optional accompaniment (green onions, lime squeezes, fried shallots, ground pepper, chili oil).
Note
Pork ribs can be replaced with beef ribs or bone chicken thighs.
Other vegetables you can use: Napa cabbage, cabbage, shitake mushrooms, parsnip, radish or broccoli
Preparation time: 10 minutesCooking Time: 45 minutescategory: Appetizersmethod: Stove topcooking: Asian and Vietnamese people
(TagStoTRASSLATE) KID Friendly (T) Macaroni
