Vietnamese Pork Noodle Soup

Vietnamese Pork Noodle Soup

This simple soup with complex flavors starts out with Pulled Pork. This has to be the best “fusion” ever! And no, it’s NOT Pho!


  • 8 ounces (1/2 package) linguine
  • 1 tablespoon oil
  • 6 scallions including green tops, chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 large tomatoes, chopped (if using canned use 4)
  • 8 cups canned low-sodium chicken broth or homemade stock or a combination of the juices from pulled pork and any of the previous options to make six cups.
  • 2 to 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
  • 1 to 1 1/2 cups shredded pulled pork
  • 1/2 can bean sprouts, well drained
  • 2 tablespoons lime juice (from about 1 lime), plus lime wedges for servings
  • 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 but keep warm.

Meanwhile, in another large pot, heat the oil over moderate heat. Add the scallions, and ginger and cook, stirring occasionally, for 2 minutes. Add the tomatoes, pork, and broth along with the fish sauce. Bring to a boil, reduce the heat and simmer several minutes until the pork has heated through and flavors blend, about five to six minutes. Turn off heat and add lime juice. Taste and adjust seasonings, adding salt if needed.

To serve, place a serving of noodles and bean sprouts in each of 4 bowls. Ladle the hot broth over. Top each serving with herbs, and serve with the lime wedges.

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