Prep 10 mins
Cook 15 mins
Quick From Scratch Soups & Salads - Food & Wine. WINE: soft, off-dry riesling
- 1⁄4 lb linguine
- 1 1⁄2 tablespoons cooking oil
- 1 pork tenderloin, cut into 1 1/2-by-1/2-by-1/2-inch strips (about 3/4 pound)
- 6 scallions, including green tops chopped
- 1 tablespoon chopped fresh ginger
- 2 tomatoes, chopped
- 3 tablespoons asian fish sauce (nam pla or nuoc mam)
- 1 teaspoon salt
- 2 cups water
- 1 quart canned low sodium chicken broth or 1 quart homemade stock
- 1⁄4 lb bean sprouts
- 2 tablespoons lime juice, plus lime wedges for serving (from about 1 lime)
- 1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
- 1 cup lightly packed mint, basil (or a combination) or 1 cup cilantro leaf (or a combination)
- 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.