- 1 1/4 pounds pork tenderloin (trimmed and cut into 1/4-inch slices)
- 12 ounces rice noodles
- 4 cups coleslaw mix (prepared*)
- 1/4 red onion (thinly sliced)
- 4 1/2 cups chicken broth (reduced-sodium)
- 4 1/2 teaspoons fish sauce
- 1 teaspoon soy sauce (reduced-sodium)
- 2 tablespoons canola oil (or other neutral-flavored oil)
- 1/4 cup basil leaves (fresh, thinly sliced)
- 1 lime (cut into 6 wedges)
- Prepare the noodles according to package directions. Arrange the noodles in 6 serving bowls. Top with the slaw mix and onion and set aside.
- While the noodles are cooking, in a medium saucepan, combine the 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 a very large skillet over medium-high heat, warm the oil. Add the pork and cook until browned and pork reaches an internal temperature of 145 degrees 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 the piping-hot broth, garnish with the basil and lime wedges, and serve.