Start with stock, use just about the same seasoning asin regular pho (preceding recipe), and substitute quick-cooking meatballs for chuck. The result is a relatively fast pho with all the flavor of its slow-cooked big brother. See page 500 for information on nam pla, Thai fish sauce.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Set a large flameproof casserole or stockpot over medium heat and add the oil. A minute later, add the garlic and chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, combine the pork and minced onion with a large pinch of salt and form into about 20 small meatballs.
Step 2
When the onion is cooked, remove with a slotted spoon. Add the meatballs to the pan and turn heat to high; brown quickly, about 5 minutes. Return onion to the pan along with the stock, anise, pepper, cloves, cinnamon, ginger, nam pla, and sugar.
Step 3
Bring to a boil, then lower the heat and simmer, uncovered, for about 20 minutes, until the meatballs are cooked through and the seasonings have married. Meanwhile, cook the rice noodles in boiling salted water until tender, just a few minutes. Strain, rinse in cold water, and set aside.
Step 4
When the meatballs are cooked, add the noodles to the broth and reheat them. Divide the noodles and meatballs among 6 to 8 serving bowls and pour in the broth. Garnish with the bean sprouts, cilantro, basil, chiles, and scallions and serve, squeezing lime juice over all.
