This simple Vietnamese noodle bowl is highlighted with savory pork tenderloin, fresh lime juice and basil.
Using pork tenderloin keeps this Vietnamese noodle bowl low-fat, while still adding richness and flavor. Slaw mix is mostly shredded cabbage (which can be less expensive), but feel free to mx up the vegetables and garnishes to suit your palate. Try bok choy as an equally tender green filled with calcium and vitamin K. Spice things up with thinly sliced chiles, crushed red pepper flakes or chili sauce. Add more fresh flavors with cilantro, mint leaves or scallions.
Special Diet Notes and Options: Vietnamese Noodle Bowl
This recipe is naturally dairy-free / non-dairy, egg-free, nut-free, peanut-free, and gluten-free (just be sure to use wheat-free tamari!). The fish sauce does add a strong element of flavor, which can be hard to substitute. If it is an absolute no-go, season to taste with additional soy sauce or wheat-free tamari.
For soy-free, try coconut aminos – a soy-free variation on soy sauce.
This recipe was shared with us by the National Pork Board.
- 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
- Prepare the noodles according to package directions, and divide them between 6 serving bowls. Top with slaw mix and onion.
- 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.
- 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.
- Ladle in piping-hot broth, garnish with basil and lime wedges, and serve.