Vietnamese macaroni soup

Vietnamese macaroni soup: A heartwarming noodle soup packed with tender veggies, a meaty savory broth, and ground beef

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Course: Soup

Cuisine: Asian

Keyword: macaroni soup, Noodles soup, Vietnamese macaroni soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 448kcal

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.

Don't overcook the pasta, take into account that it will be brought back into the pot for another 2 minutes of 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-sodium 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 pork meat.