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a human hand scooping a spoonful of Vietnamese macaroni soup with a black mable background.

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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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Asian
Calories: 448
Ingredients Method Notes

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)

Method
 

  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 its browned.
  4. 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.
  5. In the last minute or 2, add the macaroni into the soup and allow it to simmer for that minute or two.
  6. Serve in deep bowls and enjoy.

Notes

  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.