Pork meatball pho

Method

1. For the soup, put the beef stock in a saucepan with the ginger, garlic, star anise and fish sauce, then heat gently to bring to a simmer. Turn down the heat and keep warm. 
2. To make the meatballs, put the cream crackers in a food processor and whizz to a fine crumb. Add the lemongrass, garlic and coriander and whizz again to make a paste. (Or pound crackers and herbs to  paste in a large pestle and mortar.) Transfer to a large bowl. Stir in the pork, egg and fish sauce with a large pinch of salt and pepper. Mix with your hands, then shape into 12 meatballs.
3. Bring the soup back to a simmer, then remove the aromatics and discard. Lower the meatballs into the soup with a slotted spoon and simmer for 7 minutes until just cooked through. Remove to a plate.
4. Cook the noodles according to the pack instructions, then divide among 4 bowls. Ladle the soup over the noodles, top with meatballs and serve with the fresh herbs, sliced chillies a lime wedge for squeezing and a splash of soy sauce, if you like.