Description
An easy kid-friendly meal with tender pork ribs, soft macaroni, and hearty vegetables in a light broth.
Ingredients
Units
Scale
- 2 lbs pork spare ribs
- 1 yellow onion
- 4 small carrots (10 oz)
- 1 medium potato (10 oz)
- Half small head cauliflower (10 oz)
- 3 quarts water
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder or mushroom seasoning powder
- 7 oz dried wheat or rice macaroni
Optional Accompaniments
- 15 oz can quail eggs (about 20 eggs)
- Thinly sliced green onions
- Lime (cut into wedges)
- Fried shallots
- Ground black pepper
- Chili oil
Instructions
- Prepare and blanch the ribs: Separate the ribs into individual pieces by cutting between the bones. Add the ribs to a medium pot and cover with water. Bring to a boil and parboil until impurities rise to the top (about 10 minutes total). While waiting, peel the onion and slice it in half if it’s large and set aside. Drain the pot into a colander in the sink and rinse the ribs under cold water to remove any remaining impurities.
- Make the stock: In a clean large pot, add the parboiled ribs, peeled onion, and water. Bring to a boil, then reduce to a gentle simmer. Simmer for 45 to 50 minutes. We’ll add the vegetables at intervals.
- Prepare and add vegetables: While the pot is simmering, prepare the vegetables. Peel and cut the carrots and potato into small chunks. Cut up the cauliflower into slightly larger chunks than the potatoes so they can finish cooking at the same time. Add the carrots to the pot after 15 minutes of cooking. When you have 10 minutes left on the clock, add the potatoes and cauliflower to the pot. If using quail eggs and bottom stems of green onions, go ahead and add the hard boiled quail eggs into the pot too.
- Season the stock: Discard the onions if you prefer then season the stock with salt, fish sauce and chicken bouillon powder or mushroom seasoning powder. Add a little at a time to taste.
- Cook the macaroni: Cook macaroni according to package instructions. Drain and rinse under cold water and set aside.
- Assemble and serve: Divide the macaroni into four serving bowls. Ladle hot broth, along with ribs, quail eggs and vegetables. Top with optional accompaniments (green onions, squeeze of lime, fried shallots, ground pepper and chili oil) if preferred.
Notes
You can replace pork ribs with beef ribs or bone-in chicken thighs.
Other vegetables you can use: napa cabbage, cabbage, shiitake mushroom, parsnips, daikon or broccoli
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: entree
- Method: stove top
- Cuisine: Asian, Vietnamese