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Photo of Vietnamese Noodle Bowl with Pork by WW

Vietnamese Noodle Bowl with Pork

9
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Loaded with bright flavours from the lime juice to lots of fresh herbs, this flavourful meal is especially satisfying on a hot summer’s day. This is based on the popular Vietnamese dish called "bun thit nuong" (bun is pronounced boon, which means noodles). 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(s), divided

Lemon grass

2 tsp(s), in paste form

Garlic

1 clove(s), large, grated

Uncooked brown rice ramen noodles

8 oz

Unseasoned rice vinegar

3 tbsp(s)

Fresh lime juice

3 tbsp(s)

Sugar

1 tbsp(s)

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), torn

Cucumber

1 cup(s), thinly sliced

Carrots

1 cup(s), matchstick-cut

Chopped 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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