Authentic Pho with Gluten-Free Saucy Asian Meatballs

Instructions

Meatballs

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Place the meatball ingredients in a medium bowl and use your hands to combine.
3. Shape the mixture into 24 meatballs — a cookie scoop keeps them even.
4. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 10 minutes.
5. In a medium saucepan, whisk the soy sauce and cornstarch until the cornstarch fully dissolves. Gradually whisk in the honey, hot sauce, garlic, ginger, and sesame oil.
6. Heat the sauce over medium, whisking constantly, until it thickens into a rich glaze, 3–5 minutes.
7. Using a large spoon or tongs, transfer the baked meatballs to the saucepan and gently turn them until well coated.

The broth

1. Place the bones in a 10-quart stockpot and cover with cold water. Boil hard for 3–5 minutes as scum and foam rise to the top. Drain the bones, rinse them with warm water, scrub the pot clean, then return the bones and add 6 quarts cold water.
2. Set the oven to broil on high and line a baking sheet with foil. Broil the onion quarters and halved ginger 10–15 minutes, turning occasionally, until nicely charred.
3. Toast the cinnamon, coriander, fennel, star anise, cloves, and cardamom in a dry pan over low heat for about 5 minutes, stirring, until fragrant. Transfer to cheesecloth and seal with twine.
4. Bring the stockpot to a boil, then reduce to a gentle simmer. Add the charred onion and ginger, the spice bag, salt, fish sauce, and sugar. Simmer gently for 3 hours, skimming off any foam that rises.
5. Remove the bones, onion, ginger, and spice bag with tongs. Strain the broth through a fine-mesh strainer and skim off the fat with a spoon.

Assembly

1. Return the strained broth to the stockpot and hold it at a simmer over medium-low heat while you prepare the noodles.
2. Place the rice noodles in a bowl, cover with hot water, and soak 15–20 minutes until soft.
3. Bring a medium saucepan of water to a boil. Add the noodles and the bean sprouts and cook 1 minute. Drain and divide evenly among serving bowls.
4. Add the meatballs and sliced beef chuck to the broth, then carefully ladle the broth and beef over the noodles. Top with onion slices and cilantro, and finish with lime, basil, or whatever else you like.