This recipe is inspired by Banh Tam Bi, a refreshing Vietnamese noodle salad composed of thick rice and tapioca noodles, crunchy vegetables, herbs and a creamy coconut dressing. Bánh canh noodles can be found at Southeast Asian supermarkets, but Japanese udon noodles are used here as a substitute.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound pork tenderloin, trimmed
- Kosher salt and freshly ground pepper
- 1/2 cup plus 1 teaspoon canned coconut milk
- 2 tablespoons plus 1 teaspoon fish sauce
- 2 tablespoons plus 1 teaspoon packed light brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 2 teaspoons chili-garlic sauce
- 1 1/4 pounds fresh or frozen bánh canh noodles or udon
- 1 12-ounce chopped salad kit (dressing reserved for another use)
- 1 cup bean sprouts
- 1 cup fresh mint, torn
- 1 cup fresh basil, torn
Instructions
- Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145˚, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips.
- Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar.
- Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water.
- Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges.
Nutrition Facts
| Calories | 550 |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 64 milligrams |
| Sodium | 1138 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 8 grams |
| Sugar | 13 grams |
| Protein | 37 grams |
| Calories | 550 |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 64 milligrams |
| Sodium | 1138 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 8 grams |
| Sugar | 13 grams |
| Protein | 37 grams |