Vietnamese macaroni soup
Vietnamese macaroni soup: A heartwarming noodle soup packed with tender veggies, a meaty savory broth, and groundย beef.ย This is the best Asian soup recipe I have everย made.
I love Vietnamese food as they are not heavy on seasoning and that suits my diet prettyย well.ย I made the Vietnamese macaroni soup but with a twist to suit my style and incorporate my way ofย cooking.ย This recipe is similar to my Hong Kong macaroni soup that i also loved. The traditional sup nui recipe is made with homemade broth where meaty pork ribs or bones are boiled with veggies and seasoned to make this clear but flavorfulย broth.ย I am a city girl so I went with store-bought broth and used ground meat to incorporate meat in this noodle soupย recipe.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Macaroni: I used fusilli or any preferred smallย pasta.
- Ground beef: I don’t eat pork hence I used beef but you are welcome to use ground porkย instead
- Broth: I used beef broth, which can be homemade orย store-bought.
- Olive Oil/Vegetable Oil: Choose based on flavor preference; olive for a richer taste, vegetable forย neutrality.
- Onion: Fresh, medium-sized,ย diced.
- Celery Stalk: Fresh, finelyย chopped.
- Carrots: Fresh, medium-sized,ย chopped.
- Soy Sauce: Use standard or low-sodium, pick according to yourย preference.ย You can also use fish sauce as anย alternative
- Seasoning: I used dried oregano, black pepper and a tiny pinch of salt for taste.
How to make Vietnamese macaroniย soup
- Cook pasta according to package instructions and set itย aside.
- Dice onion, chop the celery stick andย carrot.ย With a tablespoon of cooking oil in a pot, saute the 3 veggies for about 5 minutes on mediumย heat.
- Add the ground beef and cook for 10 minutes or until it’sย browned.
- Add seasoning of your choice, or use what I used which was black pepper andย oregano.ย Add 2 cups of beef broth or water and let it simmer for 5 to 10ย minutes.
- In the last minute or 2, add the macaroni to the soup and allow it to simmer for that minute orย two.
- Serve in deep bowls garnish with chopped green onions if you have andย enjoy.
Tips and mistakes to avoid when making this Vietnameseย soup
- Don’t overcook the pasta, take into account that it will be brought back into the pot for another 2 minutes ofย simmering.
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodiumย one.
- If you want to achieve the authentic flavors of Vietnamese macaroni soup I will advise you to make your broth using pork bones or porkย meat.
More Asian soup recipes to try
FAQ
The difference between Thai soup and Vietnamese soup generally lies in their flavor profiles, ingredients, and preparationย methods.ย Thai soups often feature a bold, aromatic blend of flavors, including spicy, sour, sweet, and salty, with ingredients like coconut milk, lemongrass, galangal, and kaffir limeย leaves.ย On the other hand, Vietnamese soups, such as Pho or the Vietnamese macaroni soup described, tend to focus on a clear, deeply flavorful broth, with a balance of fresh, lightย ingredients
To store leftover Vietnamese macaroni soup, first, allow the soup to cool to roomย temperature.ย Then, separate the broth from the macaroni and other solid ingredients if possible, to prevent the pasta from becoming too soft andย mushy.ย Store the broth and solids in separate airtight containers in the refrigerator for up to 3ย days.
Vietnamese macaroni soup
Ingredients
- 4 oz Macaroni fusilli
- 1 pound Ground beef
- 1 Carrot
- 1 Celery stalk
- 1 Medium onion
- 1 tbsp Olive oil/vegetable oil
- 2 cups Broth / or water
- 1 tsp Soy sauce
- Seasoning (dried herbs, black pepper and pinch of salt)
Instructions
- Cook pasta according to package instructions and set it aside.
- Dice onion, chop the celery stick and carrot. With a tablespoon of cooking oil in a pot, saute the 3 veggies for about 5 minutes on medium heat.
- Add the ground beef and cook for 10 minutes or until its browned.
- Add seasoning of your choice, or use what I used which was black pepper, oregano, and teaspoon of soy sauce. Add 2 cups of beef broth or water and let it simmer for 5 to 10 minutes.
- In the last minute or 2, add the macaroni into the soup and allow it to simmer for that minute or two.
- Serve in deep bowls and enjoy.
Notes
- Don’t overcook the pasta, take into account that it will be brought back into the pot for another 2 minutes ofย simmering.
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodiumย one.
- If you want to achieve the authentic flavors of Vietnamese macaroni soup I will advise you to make your broth using pork bones or porkย meat.
