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 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 145°F., 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.