Recipe by Chef mariajane
In many Asian cultures, long noodles symbolize long life. And in the spirit of that tradition, I've left the pasta whole here, to be eaten with chopsticks or even a fork. Of course, if your're feeling reckless, you can go ahead and break the noodles into smaller pieces before cooking them. This recipe came from: Quick from scratch - Soups and Salads
- 1⁄4 lb linguine
- 1 1⁄2 tablespoons cooking oil
- 1 (3/4 lb) pork tenderloin, cut into 1 1/2 x 1/2 x1/2 -inch strips
- 6 scallions, including green tops, chopped
- 1 tablespoon fresh ginger, chopped
- 2 tomatoes, chopped
- 3 tablespoons asian fish sauce (nam pla or nuoc mam)
- 1 teaspoon salt
- 2 cups water
- 1 quart low sodium chicken broth or 1 quart homemade stock
- 1⁄4 lb bean sprouts
- 2 tablespoons lime juice, plus
- 1 lime, cut into wedges for serving
- 1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise nto thin slices
- 1 cup of fresh mint or 1 cup fresh basil or 1 cup fresh cilantro leaf
Directions See How It's Made
- In 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 with some of the cucumber and herbs and serve with lime wedges.
- NOTE: The Asian fish sauce can be purchased at Asian markets or at most supermarkets.