If you’ve ever had the pleasure of enjoying this soup, you know how the rich pork broth and tender macaroni create a meal that’s both light and deeply satisfying. I remember my grandmother making this for me whenever I wasn’t feeling well—something about the fall-off-the-bone pork ribs and the warmth of the broth made everything better.
The beauty of this dish lies in its simplicity. Made with pork spare ribs or pork bones, it’s packed with natural flavors that develop into a rich, nourishing broth.
The addition of soft carrots, ground pork, and hearty vegetables enhances both the taste and nutritional value, making it perfect for any meal. And the best part?
With an Instant Pot, you can have this delicious, homemade soup ready in just about 35 minutes. Whether you’re looking for a light breakfast, a quick dinner, or something to warm you up on a chilly day, this soup delivers the perfect balance of flavor and comfort—just like it did for me growing up.
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✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
The Best Vietnamese Comfort Food
When you’re feeling under the weather or just craving something warm and comforting, let me introduce you to Vietnamese macaroni soup. This dish has been a go-to for me on days when I need something soothing yet satisfying. Made with tender pork, macaroni noodles, and a rich, clear pork broth, it’s incredibly flavorful without being too heavy.
I remember my grandmother making this for me when I had a cold—one sip of the broth, and I instantly felt better. The soft carrots and chewy noodles make every spoonful a perfect balance of textures, bringing that homemade warmth we all love.
What makes this soup even more special is how the pork stock develops over time, creating a mild yet deeply satisfying broth.
It reminds me of the times I would come home after a long day, and the comforting aroma of this dish would fill the kitchen. It’s like a Vietnamese twist on chicken noodle soup but with a heartier, more nourishing taste.
Kids love it because it’s light yet filling, and it’s one of those meals that just feels like a warm hug in a bowl. Whether you need something to lift your spirits or just want a simple, delicious meal, this Vietnamese macaroni soup is one you’ll keep coming back to.
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What is Vietnamese Macaroni Soup?
Vietnamese Macaroni Soup (or súp nui) is a comforting dish made with pasta and pork spare ribs like sườn heo. It’s a simple, clear broth that is both light and flavorful, often enjoyed with elbow macaroni or other short pasta. Growing up, my mom would make it with alphabet pasta, which made it fun and nostalgic.
The soup also includes vegetables like carrots, potatoes, and daikon to add some sweetness and balance. This dish is perfect for chilly days when you want something warm that reminds you of home.
You can make it quickly in an Instant Pot for a quicker meal, just like we used to enjoy on weekends in Vietnamese homes. Súp nui sườn heo is a beloved comfort food in Vietnam, especially in Saigon, and even makes a great hangover soup with its nourishing, savory flavors.
Why You’ll Love It
You’re going to love Vietnamese Súp Nui Sườn Heo because it’s deeply comforting and surprisingly easy to make. The broth simmers in just 35 minutes, yet it tastes like something that took all day. As someone who develops nutrient-dense, family-friendly meals, I often choose pork bones for this soup—they’re not only budget-friendly, but they also create a rich, savory stock that’s perfect for cozy days.
This dish is great when you’re under the weather or just want something warm and nourishing. I’ve made this for breakfast on rainy mornings and served it for dinner when my kids needed something gentle and filling. It’s incredibly versatile and fits every meal of the day.
Because it’s made with simple pantry ingredients and comes together fast, it solves the common problem of needing a healthy meal without hours of prep. Plus, it’s a hit with kids—mine ask for seconds! You’ll feel proud serving this satisfying, affordable bowl to your family, and maybe even impress a few friends with your cooking skills.
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Vietnamese Macaroni Soup Ingredients
To make a rich and nourishing Vietnamese macaroni soup, you’ll need a handful of familiar ingredients that work together to create bold, comforting flavors. I’ve cooked this soup dozens of times for my family, and it’s one of those dishes that instantly makes everyone feel at home—especially when the weather cools down.
- Pork Spare Ribs
This is where the magic begins. Pork spare ribs are the soul of this soup. Slow-simmering them builds a naturally sweet, umami-packed broth. Over the years, I’ve found that giving the ribs time to soften unlocks a depth of flavor you just can’t rush. My grandmother used to remind me: “Good soup starts with patient bones.” She was absolutely right. - Macaroni
Elbow macaroni is the traditional choice, and it’s fantastic at soaking up the savory broth. I’ve also swapped in rotini and fusilli when I was low on pantry stock, and those worked well too. The key is choosing pasta that holds its shape and absorbs flavor without getting mushy. - Carrots
Chopped carrots bring gentle sweetness and vibrant color to the bowl. They also add a soft crunch that balances the richness of the meat. I used to skip them—until I realized how much they brighten up the soup. Now, they’re a must. - Onion
Onions bring another layer of flavor to the broth. I usually simmer them whole with the ribs and fish them out before serving. That way, you get the sweetness without the texture overpowering the other ingredients. My mom always did it this way, and now it’s part of my own cooking routine. - Fish Sauce
A touch of fish sauce gives this dish its signature Vietnamese flavor. It’s packed with umami and balances the broth beautifully. I once made a batch without it—never again. It’s that essential. If you’re new to it, start with a little and taste as you go. - Chicken Bouillon
When I don’t have time for a long simmer, chicken bouillon is my go-to shortcut. It deepens the broth’s savory flavor quickly. Just a small spoonful can really elevate the whole pot, especially on busy weeknights. - Black Pepper
A small sprinkle adds warmth and enhances every other ingredient. I always finish my bowl with a pinch before serving—it gives that final touch of homemade comfort. - Salt
Salt pulls everything together. It highlights the natural flavors in the meat, veggies, and broth. I recommend starting light and adjusting after tasting. That way, you don’t overdo it early on. - Water
Water is the foundation that lets every ingredient shine. It helps extract all those rich, slow-cooked flavors and transforms basic pantry items into something truly special.
One of the best parts about this soup is how accessible the ingredients are. Most of them can be found in any Asian grocery store—or online if needed. Whether you’re cooking a quick family meal or prepping a cozy weekend treat, this Vietnamese macaroni soup delivers warmth, flavor, and nourishment in every bite.
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Expert Tips for best Vietnamese Macaroni Soup
- To make Vietnamese macaroni soup truly rich and clear, start by blanching the bones. This simple step helps remove blood and scum, which can cloud the broth. I first learned this from my mom when I was around seven. We were in our small kitchen, and she showed me how clear broth always starts with clean bones.
- Keep the simmer gentle and steady—never a rolling boil. My mom always said the secret to deep flavor is low heat and patience. And she was right. The difference in taste is huge.
- Don’t toss out the meat after blanching! Once simmered, the bits on the bone turn soft and flavorful. I remember sneaking little pieces off the bones when Mom wasn’t looking—it was always the best part to me.
- To level up your broth even more, use the stems of fresh cilantro. They’re packed with flavor and work great in simmering soups. Just avoid soggy or old ones—they’ll turn the broth bitter.
- Do all these steps, and you’ll get a clean, deeply savory soup that tastes just like the ones I grew up with. Trust me, it’s worth the little extra effort.
How to Make Vietnamese Macaroni Soup
Let’s make a delicious and comforting Vietnamese Macaroni Soup with pork spare ribs! Cooking the ribs in an Instant Pot for about 35 minutes will make them so tender that they’ll practically slide off the bone.
If you don’t have an Instant Pot, don’t worry—you can use a regular pot, but it will take longer. Once the ribs are cooked, we’ll simmer the meat to enhance its tenderness before adding macaroni and vegetables.
This recipe is simple yet flavorful, perfect for a hearty meal that your whole family will love. I’ve made this many times, and trust me, it’s one of those dishes that brings warmth to the soul.
Step 1: Parboil Pork Spare Ribs
Start by adding the pork spare ribs to a pot with enough fresh water to cover them. Bring it to a boil and let it cook for about 10 minutes.
This step helps remove scum and impurities, resulting in a clear and clean broth.
Once you see the water turning murky and foamy, discard it, rinse the ribs thoroughly, and set them aside.
I used to skip this step when I first learned to make this soup, but I quickly realized that parboiling makes a huge difference in the broth’s clarity and taste!
Optional Step: How to Cut Carrot Flowers
Want to make your soup look extra special?
Try cutting the carrots into cute flower shapes! Simply peel and cut the carrots into small sections, then make shallow cuts at an angle to shape them like flowers.
This little trick not only adds a fun touch to the soup but also makes it more appealing—especially for kids. I remember the first time I served these to my niece;
she was so excited about the “flower carrots” that she ate all her veggies without hesitation!
Step 2: Make Broth for Vietnamese Macaroni Soup
Now, let’s build a flavorful broth. In an Instant Pot, add the rinsed pork ribs, carrots, onions, chicken bouillon, fish sauce, black pepper, and a pinch of salt.
Stir everything well, then seal the Instant Pot lid and set it to pressure cook on high for 20 minutes.
If you’re using a regular pot, let it simmer gently for 40-60 minutes until the pork is fall-apart tender.
The key here is patience—the longer it simmers, the richer the flavor!
Step 3: Cook Macaroni for Vietnamese Macaroni Soup
While the broth is simmering, it’s time to cook the macaroni (or any short pasta like rice macaroni, fusilli, or elbow macaroni) in a separate pot.
I always follow the package instructions to get the perfect texture—overcooking can make the pasta too soft and mushy. Once cooked, drain the pasta and set it aside.
Trust me, cooking it separately is a game-changer! It keeps the broth beautifully clear and prevents the soup from getting overly starchy, which is something I learned after a few messy attempts.
Step 4: Release the Steam
When the Instant Pot finishes cooking, it’s time to release the steam. Carefully turn the steam release handle to the venting position.
Be extra cautious—the steam is extremely hot! I always use oven mitts to protect my hands because, believe me, I’ve made the mistake of underestimating it before.
Wait until the float valve drops completely before opening the lid. Patience is key here, and it’s worth it for a safe and smooth cooking process.
Step 5: Taste & Adjust (Súp Nui)
Now comes the fun part—tasting! Remove the onion from the pot and take a sip of the broth. Adjust the seasoning as needed.
If it’s too salty, add a bit more water. If it needs more depth, a splash of fish sauce or a squeeze of lime can work wonders.
I always do this step with my mom’s advice in mind—seasoning is all about balance!
Step 6: How to Serve (Súp Nui)
Time to put it all together! Divide the cooked macaroni into serving bowls. Ladle the hot, flavorful broth over the pasta and add the carrots and pork ribs to each bowl.
For the finishing touch, garnish with fresh cilantro, crispy fried shallots, a dash of black pepper, and a squeeze of lime for a refreshing zing.
If you love spice, add some chili oil or Thai chili peppers for an extra kick.
This dish has been a staple in my home, especially on chilly evenings when I need something comforting yet easy to prepare. Give it a try, and I’m sure it will become a favorite in your kitchen too!
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Leftovers & Storage
From my 7 years of hands-on cooking experience, I’ve found that the best way to store leftover Vietnamese macaroni soup is by keeping the broth and macaroni separate. This simple method helps preserve texture and flavor. If you store them together, the macaroni absorbs too much broth and turns soggy—something I learned early on during a week of batch-cooking for my family. To avoid this, I always place the noodles and broth into different airtight containers.
Once the soup has cooled, store it in the fridge. This keeps it fresh and safe for up to 4 days, which is ideal for busy weeks or meal prep. When you’re ready to enjoy it again, reheat gently on the stovetop or in the microwave. I suggest adding a splash of broth before warming—it revives the soup and keeps the texture just right. This step is especially helpful when you’ve made extra for future meals.
If you’re prepping ahead, trust me—keeping the macaroni and broth apart is a game changer. It stops the pasta from swelling too much and keeps your soup tasting freshly made, even days later.
How to Reheat: Microwave Method
Another easy option is to microwave súp nui sườn in a heat-safe bowl.
I recommend heating the macaroni first for about a minute, then pouring in the broth and giving it another quick warm-up.
Doing it this way helps everything reheat more evenly without drying out the pasta or overcooking the pork.
Microwave times vary, but usually 1–2 minutes per part works well. I’ve learned this the hard way—once I overheated it and ended up with mushy noodles. So now I always go slow and check halfway through!
How to Reheat: Stovetop Method
If you’re using the stovetop, just place the amount of súp nui sườn you need into a small pot.
Set your burner to low or medium heat, and gently let it warm through until it’s steamy and hot.
This keeps the broth flavorful and stops the macaroni from turning too soft.
I’ve reheated it this way many times—especially when I meal prep a big batch. It helps the soup stay as close to fresh as possible without changing the texture.
Vietnamese Macaroni Soup (Súp Nui)
Description
Vietnamese Macaroni Soup (Súp Nui) is a light and cozy noodle soup made with tender elbow pasta, savory broth, simple vegetables, and your choice of protein like chicken or pork. This easy, comforting dish is perfect for both kids and adults, and it's especially popular as a breakfast or light lunch in Vietnamese homes. With an Instant Pot or stovetop, you can bring out deep, nostalgic flavors in under 30 minutes—perfect for busy weeknights or a quick nourishing meal.
Ingredients
Macaroni Soup
Garnish
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Instant Pot Convenience
Using the Instant Pot for this recipe is a game changer. It’s perfect for quickly making a rich, flavorful broth without spending hours simmering. I’ve made this dish so many times, and I still marvel at how the Instant Pot keeps the flavors intact while saving so much time. If you're short on time, this is your solution—just set it and forget it! - Customize the Protein
One of the best things about this recipe is its flexibility. You can add chicken, pork, or tofu to suit your preference. I always sauté my protein in the Instant Pot before adding the broth—this step really locks in the flavor. Once, I had some leftover roasted chicken, and it worked wonderfully. So, feel free to get creative with your protein choice—it’s a very forgiving recipe! - Freshness Matters
Adding fresh herbs like cilantro and green onions at the end makes all the difference. It’s those little touches that elevate a good dish to a great one. I learned this the hard way—one time I skipped the garnish, and the soup just didn’t have the same “pop.” The fresh herbs not only boost flavor but also add a burst of color to the dish! - Vegetable Variations
Feel free to toss in some vegetables like carrots, mushrooms, or baby corn for extra texture and nutrition. The Instant Pot cooks them perfectly, maintaining their flavor and nutrients. I love adding mushrooms—they give the soup a nice, earthy depth. If you're looking for a way to sneak in more veggies, this is an easy way to do it! - Broth Base
For the most authentic taste, always opt for chicken or pork bone broth. If you’re in a pinch, low-sodium store-bought broth is a solid backup. I’ve tried both methods, and while homemade broth is always best, the store-bought version still makes a delicious, hearty soup when you're short on time. - Pasta
Small macaroni or elbow pasta is the way to go. But other small pasta shapes like shell pasta also work well. Just remember, the Instant Pot cooks pasta quickly, so keep an eye on it. I’ve made the mistake of overcooking pasta before, and trust me—it’s not a great experience. So, stick to the timing, and you’ll get perfect, al dente pasta every time. - Adjust for Spice
If you like a bit of heat, add sliced chilies or a splash of chili oil right before serving. You can also use Sriracha for a stronger kick. I’ve learned over the years to start with a little heat and add more if needed. Last time, I went a bit heavy with the chili oil and ended up with a spicy surprise, so adjust it to your taste. - Instant Pot Tips
For best results, always follow the correct liquid-to-pasta ratio to avoid that dreaded “burn” warning. Generally, 4 cups of liquid per 1 cup of pasta works well. I remember my first Instant Pot attempt—ended up with a “burn” notice because I didn’t follow the liquid ratio. Trust me, once you get the ratios right, the cooking is smooth sailing! - Make Ahead
This soup is a great make-ahead meal. Store leftovers in the fridge for 2-3 days—the flavors only get better as it sits. I’ve often made a big batch on the weekend and enjoyed it for lunch during the week. It’s one of those dishes that just keeps getting tastier!
