Ingredients
¼lblinguine
1½tbspcooking oil
¾lbpork tenderloin
6scallions,including green tops
1tbspfresh ginger,chopped
2tomatoes
3tbspAsian fish sauce,(nam pla or nuoc mam)
1tspsalt
2cupswater
4cupschicken broth,canned, low sodium
¼lbbean sprouts
2tbsplime juice,(from about 1 lime)
1cucumber
1cupmint,lightly packed
Preparation
In a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain the pasta. Rinse with cold water and drain thoroughly.
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 for about 10 minutes until the pork is just done.
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. Enjoy!
