vietnamese pork soup

Great, simple soup.  I loved how tender the pork was and added some garlic chili sauce to add a kick.

vietnamese pork and noodle soup (Food & Wine)
1/4 pound linguine (I used whole wheat noodles)
1 pork tenderoin, cut into 1 1/2 by 1/2 by 1/2 inch strips (easier said than done)
1 tablespoon chopped fresh ginger
3 tablespoons Asian fish sauce (I omitted)
2 cups water
1/4 pound bean sprouts
1 cucumber, peeled, halved lengthwise, seeded and cut into thin slices
1 1/2 tablespoons cooking oil
6 scallions, chopped
2 tomatoes, chopped
1 quart chicken broth
2 tablespoons lime juice plus lime wedges for serving
1 cup lightly packed basil or cilantro leaves

In a large pot of boiling, salted water, cook the noodles until just done. Drain the pasta.  Rinse with cold water and drain.
Meanwhile, in another large pot, heat the oil over moderate heat.  Add the pork, scallions, and ginger and cook, stirring occasionally for 2 minutes.
Add the tomatoes, fish sauce, water and broth.  Bring to a boil.  Reduce the heat and simmer until the pork is 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.