Start with stock, use just about the same seasoning asin regular pho (preceding recipe), and substitute quick-cooking meatballs for chuck. The result is a relatively fast pho with all the flavor of its slow-cooked big brother. See page 500 for information on nam pla, Thai fish sauce.

　　

Ingredients

makes 6 to 8 servings

　　2 tablespoons corn, grapeseed, or other neutral oil

　　1 tablespoon minced garlic

　　1 small onion, roughly chopped, plus 1 medium onion, minced

　　1 pound ground pork

　　Salt to taste

　　10 cups chicken or beef stock, preferably homemade (page 160)

　　1 teaspoon ground anise

　　1/4 teaspoon black pepper

　　Pinch of ground cloves

　　1/2 teaspoon ground cinnamon

　　One 3-inch piece fresh ginger, peeled and sliced

　　1/4 cup nam pla

　　1 tablespoon sugar

　　1 pound dried rice vermicelli

　　1 cup bean sprouts, rinsed

　　10 fresh cilantro stems

　　10 fresh basil (preferably Thai) or mint stems

　　2 fresh chiles, preferably Thai, stemmed, seeded, and minced

　　2 scallions, trimmed and chopped

　　2 limes, cut into wedges

　　

Step 1

Set a large flameproof casserole or stockpot over medium heat and add the oil. A minute later, add the garlic and chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, combine the pork and minced onion with a large pinch of salt and form into about 20 small meatballs.

　　

Step 2

When the onion is cooked, remove with a slotted spoon. Add the meatballs to the pan and 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.

　　

Step 3

Bring to a boil, then lower the 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.

　　

Step 4

When the meatballs are cooked, add the noodles to the broth and reheat them. Divide the noodles and meatballs among 6 to 8 serving bowls and pour in the broth. Garnish with the bean sprouts, cilantro, basil, chiles, and scallions and serve, squeezing lime juice over all.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.