Sup Nui - Vietnamese Macaroni Soup

Sup Nui was my go to comfort soup growing up. Mom made this soup very often and especially during the winter months. I remember mom calling this soup canh nui but now everyone is calling sup nui. My son is heading back to school in New Jersey and asked if I can show him how to make a Vietnamese soup that does not take much time, low cost, hearty and yummy. Sup nui came to mind. My mom version of this soup is slightly different. Mom used mung bean noodles instead of macaroni elbow, however the seasoning in this soup is 100% hers. Sup Nui was my go to comfort food growing up and so happy that my son now loves it too.

Ingredients

• 1/4 pounds of ground pork. Use chicken or ground beef or skip meat if you are vegan

• 1 shallot, chopped

• 2 garlic cloves, crushed

• 1 carrot, chopped

• 1/2 cup of shiitake mushroom, chopped - use celery if you have it

• 1 tablespoons salt; pinch of pepper

• 1 tablespoon chicken bouillon powder

• 1 tablespoon fish sauce

• 1 teaspoon sugar-  optional

• 1 cup small elbow macaroni 

• 1 can of Garbanzo Beans optional

• 3 cups of water

Garnish

• cilantro, or green onion chopped

• chili flakes

• black pepper

Instructions: Soak the macaroni in hot boiling water and a pinch of salt first while you prepare the rest of the ingredients. In a pot add oil, mushrooms and carrots and stir-fry. Add ground pork, garlic and shallots and stir-fry. Drain the beans and noodle and transfer to the pot. Add 3 cans of water or enough water to cover, bring to a boil. Add chicken bouillon, fish sauce, sugar then reduce to a simmer. It should take about 10-15 minutes of simmering to finish. Garnish with chopped green onions, chili flakes, pepper and eat!

Click to the video link below for additional instructions.