1. Prepare the noodles according to package directions. Arrange the noodles in 6 serving bowls. Top with the slaw mix and onion and set aside.
2. 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.
3. 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°F, 1-2 min. per side (you may have to do this in batches). Let stand at room temperature for 3 min.
4. Arrange the pork on top of the noodle bowls. Ladle in the piping-hot broth, garnish with the basil and lime wedges, and serve.
* You can vary this pho-inspired noodle bowl by changing the vegetables and garnishes--try thinly sliced mushrooms, thinly sliced bell peppers or chiles, bean sprouts, cilantro or mint leaves, scallions, or crushed red pepper flakes. If you like, serve additional fish sauce and soy sauce, plus chili sauce, at the table so guests can adjust the bowls to their tastes.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: