Quicker Pho With Meatballs - Vietnam

Recipe by Debbie R.
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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