Ingredients Jump to Instructions ↓

  1. 1/4 pound(s) linguine

  2. 1 1/20 tablespoon(s) cooking oil

  3. 1 pork tenderloin (about 3/4 pound) , cut into 1 1/2-by-1/2-by-1/2-inch strips

  4. 6 scallions including green tops , chopped

  5. 1 tablespoon(s) chopped fresh ginger

  6. 2 tomatoes , chopped

  7. 3 tablespoon(s) Asian fish sauce (nam pla or nuoc mam)

  8. 1 teaspoon(s) salt

  9. 2 cup(s) water

  10. 1 quart(s) canned low-sodium chicken broth or homemade stock

  11. 1/4 pound(s) bean sprouts

  12. 2 tablespoon(s) lime juice (from about 1 lime) , plus lime wedges for serving

  13. 1 cucumber , peeled, halved lengthwise, seeded, and cut crosswise into thin slices

  14. 1 cup(s) lightly packed mint , basil, or cilantro leaves, or a combination

Instructions Jump to Ingredients ↑

  1. 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.

  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, 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.

  4. Notes: Asian fish sauce is available at Asian markets and most supermarkets.

  5. Wine Recommendation: 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.


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