Chefs continue to be inspired by global ingredients in 2013, and home cooks can take a cue by spicing up their own menus, too. Asian-inspired comfort foods with Thai, Vietnamese and Korean seasonings are at the forefront of flavor, and it's never been easier to dial-up your dinners.
Fresh herbs and vegetables are key ingredients when it comes to Asian cooking and, paired with pork, you are sure to deliver a dish that packs delicious flavor. Whether it's a quick weeknight meal during these cooler months, or a themed-dinner party, try prepping the Simple Vietnamese Pork Noodle Bowl as an ultimate crowd-pleaser. Savory pork tenderloin and fresh lime contrast the spicy and sweet essence of vibrant basil.
Additionally, pork tenderloin is one of the leanest proteins available, containing only 3 grams of fat per 3-ounce serving, so fans can dig in with a happy heart. In fact, the American Heart Association (AHA) has recently certified pork tenderloin as a heart-healthy food with its iconic Heart-Check mark. Now there's no better way to say "made with love" than by plating pork for any mealtime occasion.
You can vary this pho-inspired noodle bowl by mixing up the vegetables and garnishes. Try thinly sliced chiles, crushed red pepper flakes or chili sauce to bring on the heat. For a clean punch of flavor, cilantro, mint leaves or scallions will refresh your palate.
For more "made with love" inspiration, recipes and tips, join the conversation at the new www.PorkBeInspired.com/PorkSocial.
Simple Vietnamese Pork Noodle Bowl
Makes 6 servings; Preparation Time: 20 minutes, Cook Time: 35 minutes
- 1 1 1/4 pound pork tenderloin, trimmed and cut into 1/4-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 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 piping-hot broth, garnish with basil and lime wedges, and serve.