Recipes Dinner Meat Dishes Pork Main Course Vietnamese Pork-and-Noodle Soup 4.0 (4,513) 1 Review 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. Plus: More Soup Recipes and Tips By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 14, 2018 Save Rate PRINT Share Close Photo: © Linda Pugliese Yield: 4 Cook Mode (Keep screen awake) Ingredients ¼ pound linguine 1 ½ tablespoons cooking oil 1 pork tenderloin (about 3/4 pound cut into /2-by-/2-by-/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) (nam pla or nuoc mam See Note) 1 teaspoon salt 2 cups water 1 quart canned low-sodium chicken broth or homemade stock ¼ 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 mint, basil, or cilantro leaves, or a combination (lightly packed) 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. Notes Asian fish sauce is available at Asian markets and most supermarkets. Suggested Pairing More and more Asian fusion chefs are discovering how well Riesling complements their food. Try a Mosel Kabinett here to see how its sweetness balances the soup's salty flavors while the bright citrus flavors in both shine through. Originally appeared: July 2013 Rate It Print