Macaroni Pork Sparerib Soup (Súp Nui Sườn Heo)
This Vietnamese soup makes me feel like a kid again. I love how comforting it tastes and I always make a batch and freeze the other half for later. It’s a lifesaver during a busy week.
Cooking Method
Instantpot
Time
🕒🕒
Recipe
Ingredients (8 Servings)
2 LBS PORK SPARERIBS, CUT INTO BITE SIZED PIECES
1 TBSP SALT
3 TBSP FISH SAUCE
2 TSP SUGAR
3 SHALLOTS, SMASHED
8 CUPS WATER
2 CARROTS, SLICED
3 POTATOES, CUT INTO BIG CHUNKS
1/2 LB OF MACARONI PASTA
—Toppings
FRIED SHALLOTS*
2 GREEN ONIONS, CHOPPED
HANDFUL OF CILANTRO, CHOPPED
*In the process photos below, I made them at home, but it’s much easier to just buy them!
Instructions
Parboil the ribs in a pot for a few minutes, then rinse and drop the meat into the instant pot. Add shallots, sugar, salt and fish sauce and set to high pressure for 20 minutes.
Prep the vegetables and herbs while you wait. Cook the pasta according to the instructions on the box.
When the instant pot is done, release pressure and open. Add potatoes and carrots and set to high pressure for another 7 minutes. When it’s finished, release the pressure.
Place pasta in a bowl, scoop in broth with meat, potatoes and carrots. Top with green onion, cilantro, shallots and black pepper. I like to add Tabasco and Maggi Seasoning.
