- Special Pricing
Simple Vietnamese Pork Noodle Bowl
- Active Time 20m
- Total Time 55m
Have fun with global flavors! This Vietnamese noodle bowl made with pork tenderloin, fresh vegetables and a hint of lime tastes amazing!
- 1 1/4 pound pork tenderloin, trimmed and cut into 1/4-inch slices
- 12 ounces rice noodles
- 4 cups coleslaw mix, prepared
- 1/4 red onion, thinly sliced
- 4 1/2 cups chicken broth, reduced-sodium
- 4 1/2 teaspoons fish sauce
- 1 teaspoon soy sauce, reduced-sodium
- 2 tablespoons canola oil, or other neutral-flavored oil
- 1/4 cup basil leaves, fresh, thinly sliced
- 1 lime, cut into 6 wedges
Prepare the noodles according to package directions. Arrange the noodles in 6 serving bowls. Top with the slaw mix and onion and set aside.
While the noodles are cooking, in a medium saucepan, combine the chicken broth, fish sauce, and soy sauce and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
In a very large skillet over medium-high heat, warm the oil. Add the pork and cook until browned and pork reaches an internal temperature of 145 degrees F., 1 to 2 minutes per side (you may have to do this in batches). Let stand at room temperature for three minutes. Arrange the pork on top of the noodle bowls.
Ladle in the piping-hot broth, garnish with the basil and lime wedges, and serve.
Tips: You can find rice noodles and fish sauce in the ethnic or Asian section of most major supermarkets. You can find prepared slaw mix, typically a combination of green cabbage, red cabbage, and carrot, in the produce section of most major supermarkets.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
380 calories; 7g total fat; 60mg cholesterol; 860mg sodium; 54g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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