Vietnamese Pork-and-Noodle Soup Recipe

Vietnamese Pork-and-Noodle Soup Recipe

How To Make Vietnamese Pork-and-Noodle Soup

Cooked in a deliciously seasoned broth, this pork and noodle soup is both savory and refreshing thanks to the flavors of cucumber and fresh mint leaves.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • ¼lblinguine
  • tbspcooking 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


  1. 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.

  2. In another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.

  3. 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.

  4. Stir the cooked linguine, bean sprouts, and lime juice into the soup.

  5. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges. Enjoy!


  • Calories: 395.99kcal
  • Fat: 12.04g
  • Saturated Fat: 2.35g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 5.96g
  • Polyunsaturated Fat: 2.83g
  • Carbohydrates: 41.42g
  • Fiber: 4.73g
  • Sugar: 9.77g
  • Protein: 31.10g
  • Cholesterol: 62.48mg
  • Sodium: 1651.67mg
  • Calcium: 112.49mg
  • Potassium: 1168.75mg
  • Iron: 5.49mg
  • Vitamin A: 90.50µg
  • Vitamin C: 24.47mg
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