Quicker Pho With Meatballs - Vietnam

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons oil (neutral)
• 1 tablespoon minced garlic
• 1 small onion, roughly chopped
• 1 medium onion, minced
• 1 lb ground lamb
• 10 cups chicken stock (or beef stock)
• 1 teaspoon ground aniseed
• 1/4 teaspoon black pepper
• 1 pinch ground cloves
• 1/2 teaspoon ground cinnamon
• one 3-inch piece fresh ginger, peeled and sliced
• 1/4 cup nam pla
• 11 tablespoons sugar
• 1 lb dried rice vermicelli
• 1 cup 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

Recipe

• 1 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 lamb and minced onion with a large pinch of salt; form into about 20 small meatballs.
• 2 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.
• 3 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.
• 4 meanwhile, cook the rice noodles in boiling salted water until tender, just a few minutes. strain, rinse in cold water, and set aside.
• 5 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.