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Vietnamese Pork-And-Noodle Soup

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“In many Asian cultures, long noodles symbolize long life. And in the spirit of that tradition, I've left the pasta whole here, to be eaten with chopsticks or even a fork. Of course, if your're feeling reckless, you can go ahead and break the noodles into smaller pieces before cooking them. This recipe came from: Quick from scratch - Soups and Salads”

Ingredients Nutrition


  1. In 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, for 2 minutes.
  3. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each with some of the cucumber and herbs and serve with lime wedges.
  4. NOTE: The Asian fish sauce can be purchased at Asian markets or at most supermarkets.

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