1/4 pound linguine
1 1/2 tablespoons cooking oil
1 pork tenderloin (about 3/4 pound), cut into small strips*
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce
1 teaspoon salt
1 quart chicken stock
1/4 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 lightly packed mint, basil, or cilantro leaves, 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. *I had about half of a leftover pork loin that I used for this recipe. It had been roasted so I cubed it up and stirred it in with tomatoes and broth. Great use for leftover pork.
This soup is fresh and delicious and was something different to try.