Simple Vietnamese Pork Noodle Bowl
- 1 1/4 lbs pork tenderloin, trimmed and cut into 1/4-inch slices
- 12 ounces rice noodles
- 4 cups prepared coleslaw mix
- 1/4 red onion, thinly sliced
- 4 1/2 cups reduced-sodium chicken broth
- 4 1/2 teaspoons fish sauce
- 1 teaspoon reduced sodium soy sauce
- 2 tablespoons canola oil or 2 tablespoons other neutral-flavored oil
- 1/4 cup thinly sliced fresh basil, leaves
- 1 lime, cut into 6 wedges
- Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside.
- While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of the pork reaches 145u0b0F., 1 to 2 min., per side. You may have to do this in batches. Remove pork and rest for 3 min., and arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.
pork tenderloin, rice noodles, red onion, chicken broth, fish sauce, soy sauce, canola oil, fresh basil, lime
Taken from www.food.com/recipe/simple-vietnamese-pork-noodle-bowl-493801 (may not work)