Asian Soup with Meatballs (Pho)

Rinse the meat and the bones and pat dry. In a large saucepan, bring 2 liters (approximately 2 quarts) of water to a boil along with the star anise, Sichuan peppercorns, cinnamon, fennel, the meat and the bones. (The meat and the bones should be covered with water, add more if necessary.) Reduce to a simmer and cook over low heat until the meat is very tender and the soup is flavorful, about 2 1/2 hours.

Meanwhile, make the meatballs. Rinse, trim and thinly slice the scallions. Peel the garlic and finely chop. In a bowl, mix together the ground beef, scallions, garlic, cilantro, egg yolk and cumin, season with salt and pepper. Shape into small balls.

Strain the broth through a cheesecloth-lined sieve. Reserve the meat for another purpose and discard the bones and vegetables.

Peel the onion and chop finely. Rinse, remove the strings and thinly slice the celery. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Heat the oil in a saucepan and sauté the onion with the celery and chile until light golden brown. Pour 1 liter (approximately 1 quart) of the broth into the pan and bring to a boil. Add the fish and soy sauce and stir in the noodles. Add the meatballs, reduce the heat to low and cook until the meatballs are cooked through, about 10 minutes. Season and serve the soup.