Vietnamese noodle bowl with pork
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Prepared lemongrass paste is a great timesaver; look for tubes of it near the herbs in your supermarket.
Ingredients
Cooking spray
4 spray(s)
Uncooked pork tenderloin
12 oz, very thinly sliced
Asian fish sauce
3 Tbsp, divided
Lemongrass paste
2 tsp
Garlic
1 clove(s), grated
Uncooked brown rice noodles
8 oz, mai fun-variety
Unseasoned rice vinegar
3 Tbsp
Fresh lime juice
3 Tbsp
Sugar
1 Tbsp
Boston lettuce
1 head(s), torn into large pieces
Cilantro
¼ cup(s), leaves
Fresh mint leaves
¼ cup(s), torn
Fresh basil
¼ cup(s), or Thai basil, torn
Cucumber
1 cup(s), thinly sliced
Carrots
1 cup(s), matchstick-cut
Red hot chili peppers
1 medium, thinly sliced (optional)
Instructions
1
In a medium bowl, combine pork, 1½ tsp fish sauce, lemongrass, and garlic. Marinate at room temperature for 15 minutes.
2
Meanwhile, cook noodles according to package directions. Drain and rinse with cold water; drain well.
3
In a jar, combine 6 tbsp water, vinegar, lime juice, and sugar; shake until sugar dissolves. In a large bowl, combine lettuce, cilantro, mint, and basil.
4
Coat a wok or large skillet with nonstick spray. Heat pan over high heat. Add pork mixture; stir-fry until browned, 4 to 5 minutes.
5
Divide lettuce mixture evenly among 4 large bowls (about 1½ cups each). Top each serving with 1 cup noodles. Arrange ¼ cup each cucumber and carrots over each serving; divide pork evenly among servings. Sprinkle with chili pepper, if desired. Serve with sauce.
6
Serving size: 1 noodle bowl and ¼ cup sauce
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