Quicker Pho With Meatballs - Vietnam
This recipe offers a quicker approach to traditional Vietnamese Pho, featuring savory pork meatballs and a fragrant, spiced broth. It combines browned aromatics, chicken or beef stock, and a balance of sweet and salty notes. Served over rice vermicelli with fresh herbs and lime, it delivers the comforting flavors of pho in about an hour.
Equipment
- 1 Large Stockpot For simmering the broth
- 1 Large Skillet or Pot For browning aromatics and pork
- 1 Mixing Bowl For preparing meatballs
- 1 Cutting Board For chopping ingredients
- 1 Chef's knife For all cutting tasks
Ingredients
Main
- 2 tablespoons oil neutral
- 1 tablespoon minced garlic
- 1 small onion roughly chopped
- 1 medium onion minced
- 1 lb ground pork
- 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
Instructions
- Prepare aromatics: Roughly chop one small onion and slice the fresh ginger. Mince one medium onion and the garlic.
- Form meatballs: In a mixing bowl, combine the ground pork with the minced onion and garlic. Season with a pinch of salt and black pepper, then roll into small, uniform meatballs.
- Sear aromatics and toast spices: In a large stockpot, heat the neutral oil over medium-high heat. Add the roughly chopped onion and sliced ginger, sautéing until lightly browned and fragrant. Add the ground aniseed, black pepper, ground cloves, and cinnamon; toast briefly until aromatic.
- Build the broth: Pour in the chicken or beef stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it infuse for 15-20 minutes.
- Cook meatballs: Gently add the prepared pork meatballs to the simmering broth. Cook for 5-7 minutes, or until the meatballs are cooked through and float to the surface.
- Season the broth: Stir in the nam pla (fish sauce) and sugar. Taste the broth and adjust the seasoning as needed to achieve a balanced sweet, savory, and umami flavor.
- Prepare noodles: While the broth simmers, cook the dried rice vermicelli according to package instructions until tender but still firm to the bite (al dente). Drain well.
- Prepare garnishes: Wash and prepare the bean sprouts, cilantro stems, basil/mint stems, and fresh chilies. Trim and chop the scallions, and cut the limes into wedges.
- Assemble bowls: Divide the cooked rice vermicelli evenly among serving bowls. Ladle the hot pho broth, along with the cooked meatballs, over the noodles.
- Garnish and serve: Top each bowl generously with fresh bean sprouts, cilantro, basil, minced chilies, chopped scallions, and a lime wedge. Serve immediately.
Notes
For a richer, more authentic pho broth, consider briefly charring the roughly chopped onion and ginger directly over an open flame or under a broiler before adding them to the pot. This caramelization adds significant depth. Toasting the whole spices (aniseed, cloves, cinnamon) briefly in the dry pot before adding liquids will also enhance their aroma. Ensure the broth is seasoned to a perfect balance of savory, sweet, and umami with the nam pla and sugar—taste and adjust. Do not overmix the pork for the meatballs to keep them tender, and simmer them gently to prevent toughening. The rice vermicelli should be cooked al dente; they will continue to soften in the hot broth.