Go Back

Vietnamese Noodle Soup

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 4


  • 1.5 pounds pork tenderloin, cut into thin strips, about 1 1/2 inches in length, 1/4 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 1/2 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
  • 1/2 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


  • 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.