Vietnamese Noodle Soup
Servings: 4
Ingredients
- 1.5 pounds pork tenderloin, cut into thin strips, about 1 ½ inches in length, ¼ inch in width
- salt and pepper, for seasoning
- 2 tablespoons olive oil
- 8 scallions, green and white parts, chopped
- 1 inch chunk fresh ginger, peeled and minced
- 6 cloves garlic, minced
- 1 small onion, cut in half and thinly sliced
- 1 ½ cups chopped fresh tomato
- 6 cups chicken broth
- 2 cups water
- 3 tablespoons fish sauce (check label for gluten free, if needed)
- 3 star anise
- 1 cinnamon stick
- 8 oz rice noodles
- 3 limes, halved
- several handfuls mung bean sprouts, for garnish
- ½ english cucumber, quartered and thinly sliced, for garnish
- 1 bunch fresh mint, minced for garnish
- 1 bunch fresh basil, minced for garnish
- 1 bunch fresh cilantro, minced for garnish
- Sriracha, for garnish
Instructions
- Season the pork with salt and pepper. Heat 2 tablespoons of oil in a heavy bottomed stock pot over medium-high heat. Add the pork, and cook, stirring occasionally, until the pork is just browning, about 5 minutes.
- Add the scallions, ginger, garlic, and onion and saute for 3 more minutes until very fragrant. Add the tomatoes, chicken broth, water, fish sauce, star anise, and cinnamon stick to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Meanwhile, soak the rice noodles in boiling water for about 10 minutes, until tender. Drain and set aside.
- When the soup is done simmering, remove the cinnamon stick and star anise and stir in the juice of 1 lime. To serve, add rice noodles to your bowl, then ladle some soup over the noodles. Top with bean sprouts, cucumber, fresh herbs, fresh lime juice, and a drizzle of siracha. Serve immediately.