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Vietnamese Pork-and-Noodle Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Serves 4
In many Asian cultures, long noodles symbolize long life. And in the spirit of that tradition, we've left the pasta whole here, to be eaten with chopsticks or even a fork. Of course, if you're feeling reckless, you can go ahead and break the noodles into smaller pieces before cooking them.
RECIPE INGREDIENTS
1/4 pound linguine
1 1/2 tablespoons cooking oil
1 pork tenderloin (about 3/4 pound), cut into 11/2-by-1/2-by-1/2-inch strips
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
1/4 pound bean sprouts
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
1 cup lightly packed mint, basil, or cilantro leaves, or a combination
*Available at Asian markets and most supermarkets
Vietnamese Pork-and-Noodle Soup Recipe at Cooking.com
DIRECTIONS
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.


Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.


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 serving with some of the cucumber and herbs, and serve with the lime wedges.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bowls of Comfort: Noodle Soup
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 311
Fat. Total: 9g
Fiber: 4g
Carbohydrates, Total: 28g
Sodium: 1844mg
% Cal. from Fat: 26%
Cholesterol: 55mg
Protein: 31g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Arlene, NJ Reviewed: 10/28/2008
Tasty, quick & easy with authentic SE Asian taste
It's cold and rainy and this soup really hit the spot today. I didn't really want a lot of meat in the soup and pork tenderloin is too good and dear for soup, so I used a pork chop I had in the freezer, sliced almost paper thin. It would be just as good with chicken. Being a lazy sort, I just broke up the linguine and dropped it into the boiling soup and then let it simmer. I also added a dash of hot chili sauce for extra zing. Yum.
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