Vietnamese Noodle Soup

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

Cooking Instructions

  1. Boil 1 quart of water and place noodles in a large bowl. Cover with the boiling water for 20 minutes, drain and set aside.
  2. While noodles soak, cut the pork tenderloin in half lengthwise, then cut each strip into thin slices.
  3. Heat 1 teaspoon of sesame oil in a Dutch oven over medium-high heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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