Recipe: Appetizing Iowa pork tenderloin and Vietnamese noodle bowl

Iowa pork tenderloin and Vietnamese noodle bowl.

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Ingredients of Iowa pork tenderloin and Vietnamese noodle bowl

1. Prepare 1 1/4 lb of pork tenderloin.
2. Prepare 12 oz of rice noodles.
3. You need 4 cup of prepared slaw mix.
4. You need 1/4 small of red onion sliced.
5. You need 4 1/2 cup of chicken broth.
6. It's 4 1/2 tsp of fish sauce.
7. It's 1 tsp of soy sauce.
8. It's 2 tbsp of canola oil.
9. It's 1/4 cup of thin sliced fresh badil leaves.
10. You need 1 of lime cut into 6 wedges.
11. You need 1 can of baby corn.
12. Prepare 1 can of water chestnuts.

Iowa pork tenderloin and Vietnamese noodle bowl step by step

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.

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