| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 6 |
Ingredients
- 1¼-lb. pork tenderloin, trimmed and cut into ¼-in. slices
- 12 oz. rice noodles
- 4 c. prepared slaw mix
- ¼ red onion, thinly sliced
- 4½ c. reduced-sodium chicken broth
- 4½ tsp. fish sauce
- 1 tsp. reduced-sodium soy sauce
- 2 tbsp. canola oil or other neutral-flavored oil
- ¼ c. thinly sliced fresh basil leaves
- 1 lime, cut into 6 wedges
Instructions
- 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 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. Arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 381 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 26 g |
| Cholesterol | 61 mg |
| Sodium | 949 mg |
Reviews
Delicious broth! I did make some swaps since we didn’t have slaw mix, using bok choy and carrots instead. Also used cilantro instead of basil because that’s what we had. Tastes a lot like the Vietnamese Pho at our favorite Asian restaurant. Would definitely make again with the possibility of using chicken or seafood next time.
My family loved this. It was super easy, cheap and delicious. I used thinly sliced pork chops. It definitely was a nice change from my usual pork chop recipes.