Vietnamese macaroni soup

Vietnamese macaroni soup: A heartwarming noodle soup packed with tender veggies, a meaty savory broth, and ground beef. This is the best Asian soup recipe I have ever made.

I love Vietnamese food as they are not heavy on seasoning and that suits my diet pretty well. I made the Vietnamese macaroni soup but with a twist to suit my style and incorporate my way of cooking. 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 flavorful broth. I am a city girl so I went with store-bought broth and used ground meat to incorporate meat in this noodle soup recipe.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Macaroni: I used fusilli or any preferred small pasta.
2. Ground beef: I don’t eat pork hence I used beef but you are welcome to use ground pork instead
3. Broth: I used beef broth, which can be homemade or store-bought.
4. Olive Oil/Vegetable Oil: Choose based on flavor preference; olive for a richer taste, vegetable for neutrality.
5. Onion: Fresh, medium-sized, diced.
6. Celery Stalk: Fresh, finely chopped.
7. Carrots: Fresh, medium-sized, chopped.
8. Soy Sauce: Use standard or low-sodium, pick according to your preference. You can also use fish sauce as an alternative
9. Seasoning: I used dried oregano, black pepper and a tiny pinch of salt for taste.

How to make Vietnamese macaroni soup

1. Cook pasta according to package instructions and set it aside.
2. 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.

3. Add the ground beef and cook for 10 minutes or until it’s browned.
4. Add seasoning of your choice, or use what I used which was black pepper and oregano. Add 2 cups of beef broth or water and let it simmer for 5 to 10 minutes.

5. In the last minute or 2, add the macaroni to the soup and allow it to simmer for that minute or two.
6. Serve in deep bowls garnish with chopped green onions if you have and enjoy.

Tips and mistakes to avoid when making this Vietnamese soup

1. Don’t overcook the pasta, take into account that it will be brought back into the pot for another 2 minutes of simmering.
2. 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-sodium one.
3. If you want to achieve the authentic flavors of Vietnamese macaroni soup I will advise you to make your broth using pork bones or pork meat.

More Asian soup recipes to try

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