Iowa pork tenderloin and Vietnamese noodle bowl

Name: Iowa pork tenderloin and Vietnamese noodle bowl
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/4 lb pork tenderloin; 12 oz rice noodles; 4 cup prepared slaw mix; 1/4 small red onion sliced; 4 1/2 cup chicken broth; 4 1/2 tsp fish sauce; 1 tsp soy sauce; 2 tbsp canola oil; 1/4 cup thin sliced fresh badil leaves; 1 lime cut into 6 wedges; 1 can baby corn; 1 can water chestnuts

jasmine82 @cook_3405587

a nontraditional way to serve an iowan classic. served with fresh watermelon slices :hungry

jasmine82 @cook_3405587

a nontraditional way to serve an iowan classic. served with fresh watermelon slices :hungry

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Ingredients

20 mins

6 servings

1 1/4 lbpork tenderloin
12 ozrice noodles
4 cupprepared slaw mix
1/4 smallred onion sliced
4 1/2 cupchicken broth
4 1/2 tspfish sauce
1 tspsoy sauce
2 tbspcanola oil
1/4 cupthin sliced fresh badil leaves
1lime cut into 6 wedges
1 canbaby corn
1 canwater chestnuts

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Steps

20 mins

1

prepare noodles according to package directions. arrange noodles in 6 serving bowls. top with slaw mix and onion and set aside
2

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 heat to low, to keep broth just below a simmer
3

in a large skillet over medium heat, warm oil. add pork and cook until browned and cooked to 145°F Fahrenheit. this is 1-2 minutes per side. let stand at room temperature 3 minutes. while cooking meat heat corn and water chestnuts. arrange pork on top of the noodles. arrange corn and water chestnuts in noodles. laddle in piping hot broth, garnish with basil and lime wedges and serve