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1
In a bowl, break up the beef chuck.
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2
Add the minced chiles, two-thirds of the minced garlic, 2 tablespoons of the fish sauce and a pinch of salt and gently work the seasonings into the meat.
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3
Form the meat into 16 balls, transfer to a baking sheet and refrigerate overnight.
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4
In a food processor, combine the coarsely chopped large tomatoes with the remaining garlic and a large pinch of salt and pulse until the tomatoes are finely chopped.
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5
Strain the tomatoes through a coarse strainer into a large bowl, pressing on the solids; you should have about 3/4 cup of juice.
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6
(To make a nearly clear tomato water, let the tomato mixture drain through a fine strainer overnight.)
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7
Whisk the fresh lime juice, sugar, 1 tablespoon of the olive oil and the remaining 2 tablespoons of fish sauce into the strained tomato juice.
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8
In a large bowl, cover the rice noodles with water and let stand for about 20 minutes.
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9
Bring a medium saucepan of salted water to a boil.
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10
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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11
Add the seasoned meatballs and cook over moderate heat until the meatballs are browned all over and nearly cooked through, 6 to 8 minutes.
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12
Let rest for 5 minutes.
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13
Drain the rice noodles and add them to the boiling water.
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14
Cook the noodles, stirring, until al dente, about 40 seconds.
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15
Drain the rice noodles and return them to the pan.
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16
Fill the pan with cold water.
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17
When the noodles are cool, drain them again.
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18
Lightly pat the noodles dry, then add them to the tomato dressing and toss.
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19
Transfer the dressed rice noodles to shallow bowls and top with the meatballs.
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20
Garnish with the fresh mozzarella, grape tomatoes, cucumber sticks and Thai basil sprigs and serve.
