Vietnamese Noodle Soup
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 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
  1. 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.
  2. 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.
  3. Meanwhile, soak the rice noodles in boiling water for about 10 minutes, until tender. Drain and set aside.
  4. 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.