Vietnamese Pork-and-Noodle Soup

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Ingredients

1. 1/4 pound linguine
2. 1 1/2 tablespoons cooking oil
3. 1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by-1/2-by-1/2-inch strips
4. 6 scallions including green tops, chopped
5. 1 tablespoon chopped fresh ginger
6. 2 tomatoes, chopped
7. 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
8. 1 teaspoon salt
9. 2 cups water
10. 1 quart canned low-sodium chicken broth or homemade stock
11. 1/4 pound bean sprouts
12. 2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
13. 1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
14. 1 cup lightly packed mint, basil, or cilantro leaves, or a combination

1. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
2. Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
3. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.