So, I made this soup on a whim last week. I really don’t think I’ve ever made anything Vietnamese before, but I saw the recipe and had all of the ingredients, so I thought – why not?
As it turned out, I was feeling somewhat sick (with a chest cold), so soup turned out to be the perfect meal. I was a little skeptical about this soup, not knowing how it would turn out. But – it was fantastic, and John requested that we make it again soon!
Vietnamese Pork & Noodle Soup
Adapted from Food & Wine, Nov 2008
1/4 pound whole wheat linguine or angel-hair pasta (I used angel-hair)
1 tablespoon sunflower oil
1 pork tenderloin (about 3/4 pound), cut into 1 1/2-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
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
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 (1/3 each)
1. In a large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
2. 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 in uncooked noodles for either the whole simmer time [linguine] or for the last 4-5 minutes [angel hair]). Stir the lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.
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