Quicker Pho with Meatballs

Name: Quicker Pho with Meatballs
Yield: makes 6 to 8 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon minced garlic; 1 small onion, roughly chopped, plus 1 medium onion, minced; 1 pound ground pork; Salt to taste; 10 cups chicken or beef stock, preferably homemade (page 160); 1 teaspoon ground anise; 1/4 teaspoon black pepper; Pinch of ground cloves; 1/2 teaspoon ground cinnamon; One 3-inch piece fresh ginger, peeled and sliced; 1/4 cup nam pla; 1 tablespoon sugar; 1 pound dried rice vermicelli; 1 cup bean sprouts, rinsed; 10 fresh cilantro stems; 10 fresh basil (preferably Thai) or mint stems; 2 fresh chiles, preferably Thai, stemmed, seeded, and minced; 2 scallions, trimmed and chopped; 2 limes, cut into wedges

December 14, 2011

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 notes

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