Quicker Pho With Meatballs - Vietnam

• tablespoons oil (neutral)2
• tablespoon minced garlic1
• small onion, roughly chopped↗1
• medium onion, minced↗1
• lb ground pork↗1
• cups chicken stock (or beef stock)↗10
• teaspoon ground aniseed1
• teaspoon black pepper↗1⁄4
• pinch ground cloves↗1
• teaspoon ground cinnamon↗1⁄2
• one 3-inch piece fresh ginger, peeled and sliced
• cup nam pla↗1⁄4
• tablespoons sugar↗11
• lb dried rice vermicelli↗1
• cup bean sprouts, rinsed1
• fresh cilantro stems↗10
• fresh basil (preferably Thai basil or mint stems)10
• fresh chilies, preferably Thai, stemmed, seeded and minced↗2
• scallions, trimmed and chopped↗2
• limes, cut into wedges↗2

Step-by-step instructions

1. 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 pork and minced onion with a large pinch of salt; form into about 20 small meatballs.

2. 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. 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. 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. 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.