Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 6 servings
1 1/4 pound pork tenderloin, trimmed and cut into-inch slices
12 ounces rice noodles
4 cups prepared slaw 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 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 the noodles in 6 serving bowls. Top with slaw mix and onion, and set aside.
While noodles are cooking, in medium saucepan, combine chicken broth, fish sauce, and soy sauce and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
In very large skillet over medium-high heat, warm the oil. 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.
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