Vietnamese Pork-and-Noodle Soup
"In many Asian cultures, long noodles symbolize long life. And in the spirit of that tradition, we've left the pasta whole here, to be eaten with chopsticks or even a fork. Of course, if you're feeling reckless, you can go ahead and break the noodles into smaller pieces before cooking them...."
INGREDIENTS
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1/4 pound linguine
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1 1/2 tablespoons cooking oil
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1 pork tenderloin (about 3/4 pound), cut into 11/2-by-1/2-by-1/2-inch strips
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6 scallions including green tops, chopped
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1 tablespoon chopped fresh ginger
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2 tomatoes, chopped
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3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
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1 teaspoon salt
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2 cups water
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1 quart canned low-sodium chicken broth or homemade stock
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1/4 pound bean sprouts
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2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
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1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
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1 cup lightly packed mint, basil, or cilantro leaves, or a combination
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*Available at Asian markets and most supermarkets
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