Quicker Pho With Meatballs - Vietnam
photo by LucyS-D
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 29.58 ml oil (neutral)
- 14.79 ml minced garlic
- 1 small onion, roughly chopped
- 1 medium onion, minced
- 453.59 g ground pork
- 2365.9 ml chicken stock (or beef stock)
- 4.92 ml ground aniseed
- 1.23 ml black pepper
- 0.25 ml ground cloves
- 2.46 ml ground cinnamon
- one 3-inch piece fresh ginger, peeled and sliced
- 59.14 ml nam pla
- 162.69 ml sugar
- 453.59 g dried rice vermicelli
- 236.59 ml bean sprouts, rinsed
- 10 fresh cilantro stems
- 10 fresh basil (preferably Thai basil or mint stems)
- 2 fresh chilies, preferably Thai, stemmed, seeded and minced
- 2 scallions, trimmed and chopped
- 2 limes, cut into wedges
directions
- Set large, flameproof casserole or stockpot over medium heat; add oil. A minute later, add garlic and chopped onion. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, combine pork and minced onion with a large pinch of salt; form into about 20 small meatballs.
- When onion is cooked, remove with slotted spoon. Add meatballs to pan. 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.
- Bring to a boil, then lower 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.
- When meatballs are cooked, add noodles to the broth and reheat them. Divide noodles and meatballs among 6 - 8 serving bowls and pour in the broth. Garnish with bean sprouts, cilantro, basil, chiles and scallions. Serve, squeezing lime juice over all.
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RECIPE SUBMITTED BY
Debbie R.
United States