Vietnamese Pork and Noodle Soup
- Number of Servings: 4
Ingredients
1/4 pound whole wheat linguine or angel-hair pasta1 tablespoon sunflower oil1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by 1/2-by- 1/2-inch strips6 scallions including green tops, chopped1 tablespoon chopped fresh ginger2 tomatoes, chopped3 tablespoons Asian fish sauce 1 teaspoon salt2 cups water1 quart canned low-sodium chicken broth or homemade stock2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving 1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices1 cup lightly packed mint, basil, or cilantro leaves, or a combination (1/3 each)
1. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes (about 4 minutes if using angel hair). 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 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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
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 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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 279.3
- Total Fat: 6.1 g
- Cholesterol: 55.4 mg
- Sodium: 1,708.3 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.3 g
- Protein: 25.4 g
Member Reviews
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EXENEC
Thanks for entering this delicious recipe. If you like Thai or Vietnamese food, you will LOVE this. I often throw in extra vegetables (shredded carrot, red pepper, sliced cabbage, mushrooms) in. I've subbed chicken for pork and added 1/2 can of coconut milk, making kind of a tom kha gai. 6 stars! - 6/6/15