Mama’s Sup Nui – it’s home in a bowl for me
Broth
1 can chicken broth 14.5 oz
2 tablespoon salt (parboil pork)
3 quarts water
1 small shallot (minced)
2 tablespoons sugar
3 tablespoons fish sauce
1 tablespoon chicken bouillon
2 tablespoons cooking oil
2 lb. pork spareribs
3 Potatoes (peeled & cut into bite size)
4 Carrots (peeled & cut into bite size)
1 Small white radish (peeled & cut into bite size)
1 small yellow onion (peeled & halve)
Noodles, Vegetables, and Garnishes
1 package long macaroni (cook according to package)
Green onions (slice thin)
Cilantro (roughly chop)
Limes
Sambal (optional)
Thai Chili (optional)
Fried shallots
INSTRUCTIONS
Preparation
1. Cut spareribs between the bones. In a medium cooking pot, put pork ribs in the pot and add enough water to cover the ribs completely. Add salt. Bring water to boil over high heat. (5 minutes)
2. Carefully drain the ribs into a colander and rinse under cold run water. Set aside for later use. Also, clean the cooking pot for later use.
3. Peel and cut carrots, white radish, and potatoes into bite size.
Making the Broth
1. In a large stock pot, add oil and minced shallots. Cook until fragrant. Add the spareribs and cook for 3 mins.
2. Add water, chicken broth, and yellow onion to pot. Bring to a boil on medium high heat.
3. Add radish, carrots, and potatoes. Simmer on medium low heat for 30 mins with lid on. Make sure there’s enough water to cover the pork and vegetables.
4. After 30 mins, remove lid and simmer until vegetables are to your liking. (about 30 mins)
5. Season stock with chicken bouillon, sugar, salt, and fish sauce. Adjust to your liking.
Cooking Noodles
1. Cook the noodles according to the packet.
Vegetables and Garnishes
1. Thinly slice green onions, and cilantro.
2. Cut limes into wedges.
Serving
1. To serve, add noodles and ladle in hot broth with pork and vegetables. Garnish bowl with green onions, cilantro, fried shallots, and lime wedge.
2. Add sambal and Thai chili (optional).
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