Instant Pot Vietnamese Macaroni Soup (Súp Nui)
Vietnamese macaroni soup (súp nui sườn) is a light yet comforting soup with pasta, carrots, and fall of the bone tender pork spare ribs!
Equipment
- Instant Pot
Ingredients
Macaroni Soup:
- 1 lb pork spare ribs, 2-3 inch pieces
- 2 cups macaroni, uncooked
- ½ onion
- 2 carrots, chopped
- 8 cups water
- 1 tbs chicken bouillon
- 1 tbs fish sauce
- 1 tsp salt
- ¼ tsp black pepper
Garnish:
- 2 green onions, sliced
- handful cilantro, chopped
- pinch black pepper
- fried shallots
- lime, cut into wedges
- Thai chili peppers or chili oil
Instructions
- In a pot on medium heat, add enough water to cover the pork spare ribs, and boil for about 10 minutes. Then discard the water and rinse the pork. This removes the scum and impurities to create a clearer broth.
- In an Instant Pot, add the rinsed pork spare ribs, fresh water, onion, carrots, chicken bouillon, fish sauce, salt, and black pepper.
- Place the lid on the pot and turn to lock. Make sure the steam release handle is set to the sealing position. Pressure cook on high for 20 minutes.
- While the broth is cooking, in a separate pot on the stove on medium heat, cook the macaroni according to package instructions, drain, then set aside.
- When the Instant Pot cooking time is complete, turn the steam release handle to the venting position to manually release the steam until the float valve drops down before taking off the lid.
- Remove the onion. Taste test and adjust to your liking.
- Serve with the cooked macaroni, garnish, and enjoy!