Easy Vietnamese Pork Soup (noodle, pasta…)

This noodle/pasta soup is a very comfort food to eat. I and my family enjoyed these all the time,whenever breakfast, lunch or dinner. They are just so good for a quick lazy meal.

Ingredients (serves 4)

My Mum’s recipe, 4 servings
  • 300grams Pork short ribs (baby ribs)
  • 100 pork bones
  • 1 carrot, chopped
  • 1 daikon, chopped
  • 1 tsp salt
Vietnamese Noodle
  •  250 grams Vietnamese noodle ( or 300 grams dried noodle package)

  •  8 Vietnamese beef meatballs ( medium size)
(photo: afamily.vn)
Deep fried Shallots
  • 6 shallots
  • 30 ml vegetable oil
 Directions Broth & Topping
  1. Cook the pork bones & ribs with 1 litre water over high heat to boil. Turn off the heat,drai and cook them again with 2.5L water over low heat, let simmer for at least 2 hours.
  2. After 2 hours,add chopped carrot and daikon in,cook for another 10-15 minutes or until the veggies is soft. Then add beef meatballs and cook for 10 more minutes.
  3. Season to taste with seasoning powder (or salt) and sugar.
Cook the noodle
  1.  Bring 1L of water+ salt+ canola oil to boil, add noodle in and cook for 15 seconds or until the noodle is soft enough. When its cooked, drain into a colander
Deep fry shallots

  1.  Slice the shallots very thinly with a knife. cook in a boiled oil on the medium low heat until golden brown. Remove with a slotted spoon, then put on paper towels to drain the oil ( look very often as the shallot is easy to be burnt)

 How to serve

  •  30grams spring onion,finely chopped
  • Lettuce, bean sprouts

Add bean sprouts, cooked noodle, spring onion in a bowl, pour the broth in. Top with cooked carrot, daikon, ribs, meatball sections, sprinkle with deep fried shallots. Serve with fresh lettuce.
Tips :
  • Ribs and bones should be washed carefully with lightly salted water, cook twice, do not put the lid on when cooking broth to make it cleaner.  
  • Add dried squid or onion (cut in half) to get more sweet flavor for the broth  
  • The noodle is soft very fast when you cook, so be careful. If you use dried noodle, soak it in water 30 minutes before cooking  
  • Shallots/onion need to be dried before frying to get extra crisp. Keep the leftover in the fridge by putting in an airtight box  
  • With the topping, you can use whatever you like, stir fried minced pork (season with salt and peper/oil 15 mins before cooking), boiled shrimp, hard boiled egg, slice boiled pork …are the usual topping in here.
  • You can also use this broth to make Pasta soup. I guagranteed it is still super delicious. Here is the way to cook the pasta: 250grams Vietnamese Pasta:1L water:1/2 tsb salt:1Tbs oil Add 1 litre boil water+ salt+oil+ pasta in a pot ( you can also use a pasta cooker) and cook for 15 mintutes or until the pasta is soft. when its cook, drain the pasta into a colander placed into your kitchen sink, rinse with cold water
  • Vietnamese Pasta is actually similar with italian pasta, so be free to replace the vietnamese pasta if u can’t find it.
Vietnamese Pasta (Nui)