Serves 4
40 min
Vietnamese Pork and Noodle Soup
Recipe GLPR60a4d8c5e901da
A fragrant Vietnamese noodle soup featuring tender pork in a savory broth infused with fresh ginger, aromatic herbs, and lime. This light, balanced soup comes together quickly and is served hot, topped with fresh mint, basil, and cilantro for bright, herbaceous notes.
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Ingredients
0.25 lb. linguine pasta
1.5 tbsp. cooking oil
1 tbsp. fresh ginger, chopped
3 tbsp. Asian fish sauce
1 tsp. salt
2 c. water
1 qt. low-sodium chicken broth
0.25 lb. fresh bean sprouts
2 tbsp. fresh lime juice
1 c. fresh mint, basil, and cilantro leaves, mixed
Directions
Bring a pot of salted water to a boil. Cook the linguine according to package directions until tender, then drain and set aside.
In a large saucepan or soup pot, heat the cooking oil over medium-high heat. Add the chopped ginger and cook, stirring frequently, for about 1 minute until fragrant.
Add the water and chicken broth to the pot. Bring the mixture to a simmer and stir in the fish sauce and salt. Let it simmer for 5 minutes to allow the flavors to combine.
Add the cooked linguine and fresh bean sprouts to the simmering broth. Stir gently and cook for 2-3 minutes until the sprouts are warmed through and still slightly crisp.
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt or fish sauce if desired.
Ladle the soup into bowls and top each serving generously with the fresh mint, basil, and cilantro. Serve hot and enjoy.
