Vietnamese Noodle Bowl
Prep time
Cook time
Total time
Serves: 6 servings
  • 1-1/4 pound pork tenderloin, trimmed and cut into ¼-inch slices
  • 12 ounces rice noodles
  • 4 cups slaw mix
  • ¼ red onion, thinly sliced
  • 4-1/2 cups reduced-sodium chicken broth
  • 4-1/2 teaspoons (1-1/2 tablespoons) fish sauce
  • 1 teaspoon reduced-sodium soy sauce or wheat-free tamari (for gluten-free)
  • 2 tablespoons canola oil or other neutral-flavored oil
  • ¼ cup thinly sliced fresh basil leaves
  • 1 lime, cut into 6 wedges
  1. Prepare the noodles according to package directions, and divide them between 6 serving bowls. Top with slaw mix and onion.
  2. While the noodles are cooking, combine the chicken broth, fish sauce, and soy sauce in a saucepan and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
  3. Heat the oil in a very large skillet over medium-high heat. Add the pork and cook until browned and cooked to 145°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.
  4. Ladle in piping-hot broth, garnish with basil and lime wedges, and serve.
Recipe by Go Dairy Free at