Vietnamese Noodle Soup
Prep: 20 minutes
Cook: 15 minutes
Serves: 6-8 people
Almost nothing is as comforting as the combination of flavors in this Vietnamese Noodle Soup recipe, each ingredient so simple and straightforward. It looks like a long grocery list, but it’s actually quite quick and easy to make and well worth the effort!
8 ounces flat rice stick noodles or thin vermicelli
1 pound pork tenderloin
2 teapoons dark sesame oil, divided
1/2 teaspoon crushed red chile pepper, divided
2 garlic cloves, minced
1 tablespoon peeled fresh ginger, minced
1 medium onion, sliced
4 cups chicken or vegetable stock (low sodium version if not homemade)
2 cups water
2 tablespoon fish sauce
1/2 cup fresh cilantro leaves
8 lime wedges
- Boil 1 quart of water and place noodles in a large bowl. Cover with the boiling water for 20 minutes, drain and set aside.
- While noodles soak, cut the pork tenderloin in half lengthwise, then cut each strip into thin slices.
- Heat 1 teaspoon of sesame oil in a Dutch oven over medium-high heat.
- Add pork, half the red pepper and garlic, then sauté 3 to 4 minutes on each side, or until pork is lightly browned. Remove the pork and spices from pan, set aside.
- Heat the remaining 1 teaspoon of sesame oil in the pan over medium-high heat. Add ginger and onion and sauté until onion is tender, approximately 3 minutes.
- Add the vegetable stock, water and fish sauce and bring to a boil. Reduce heat, and simmer, uncovered, for 15 minutes or until liquid is reduced by one-third. Keep broth warm.
- Place noodles and pork into serving bowls in equally sized portions. Ladle broth over pork, garnish with cilantro. Squeeze 1 lime wedge over each serving. Serve with remaining lime wedges.