Vietnamese Pork-and-Noodle Soup

Vietnamese Pork-and-Noodle Soup
Photo by © Melanie Acevedo


  • 1 teaspoon salt
  • 1 cup lightly packed mint, basil, or cilantro leaves, or a combination
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
  • 1 tablespoon chopped fresh ginger
  • 2 cups water
  • 6 scallions including green tops, chopped
  • + 7 more ingredients
    • ¼ pound linguine
    • 1 ½ tablespoons cooking oil
    • 1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by-1/2-by-1/2-inch strips
    • 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
    • 1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
    • 2 tomatoes, chopped
    • ¼ pound bean sprouts

1. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly. 2. Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, f...

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