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Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn Heo)
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Vietnamese Macaroni Soup with Pork Ribs (Súp Nui Sườn Heo)

1 h 15 minPara 4Nutri-Score B€€
de @sonandtina129 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • pork ribs (cut into smaller pieces)Carne900 g
  • elbow macaroniCereales200 g
  • onion (peeled, left whole)Frutas y verduras1 pieza
  • carrots (chopped)Frutas y verduras2 piezas
  • potatoes (chopped)Frutas y verduras2 piezas
  • cauliflower (cut into florets)Frutas y verduras0,5 piezas
  • waterOtro2,9 litros
  • fish sauceDespensa15 ml
  • salt (adjust to taste)Especias15 g
  • chicken bouillonDespensa15 g
  • green onions (sliced)Frutas y verduras3 piezas
  • black pepper (ground)Especias2 g
  • fried shallotsDespensa20 g
  • chili oil (optional, to taste)Despensa10 ml

por ración

Nutrición

494kcal

Carbohidratos
44 g
Proteínas
26 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Cazo
  • Escurridor
  • Espumadera

paso a paso

Preparación

  1. Blanch the pork ribs

    • Cut the pork ribs into smaller pieces.
    • Boil them in water for 10 minutes to clean the broth.
    • Drain and rinse the ribs well.
    Paso 1

  2. Simmer the broth

    • Put the clean ribs back in the pot with the onion.
    • Fill with fresh water and bring to a boil.
    • Lower the heat and simmer gently, skimming off the foam.
    Paso 2

  3. Chop the vegetables

    • While the broth simmers, chop the carrots, potatoes and cauliflower.
    Paso 3

  4. Add the vegetables

    • Add the carrots first since they need more time.
    • Add the potatoes and cauliflower towards the end so they stay tender.
    Paso 4

  5. Season the broth

    • Season with fish sauce, salt and black pepper.
    • Taste and adjust to your liking.
    Paso 5

  6. Cook the macaroni

    • Cook the macaroni separately according to the package instructions.
    • Do not add it directly to the soup so it doesn't soak up the broth.
    Paso 6

  7. Assemble the bowls

    • Place the macaroni first, then the ribs and vegetables.
    • Pour plenty of hot broth over everything.
    Paso 7

  8. Finish and serve

    • Top with green onions, black pepper and fried shallots.
    • Add a little chili oil if you like it spicy.
    Paso 8
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