After greasy dishes have become boring, families are particularly interested in changing the menu to light dishes with lots of green vegetables.
Accordingly, five-color pho rolls with a harmonious combination of pho noodles and many types of green vegetable ingredients will be a great suggestion. The dish prepared by yourself not only ensures hygiene and safety but also helps to fully enjoy the fresh and delicious flavor.
To make five-color pho rolls for a 4-person serving, prepare 500g of pho leaves; 200g of pork sausage; 4 small sausages (pre-boiled); 3 native chicken eggs; 200g of fresh vermicelli with accompanying raw vegetables such as lettuce, cilantro, basil and some spices such as garlic, chili, lemon, delicious fish sauce and granulated sugar.
First, pre-process and cut the pork sausage and sausage into evenly long strands. Riêng trứng gà đem đập ra bát, đánh tan rồi nêm nếm ít hạt nêm and tráng mỏng trên chảo chống dính, then thái sợ vừa ăn.
Wash all kinds of raw vegetables, soak in diluted salt water and then take them out to drain.
Make a bowl of rich sweet and sour fish sauce to serve with pho rolls. Dissolve granulated sugar with filtered water and lemon juice in a balanced ratio, then season with delicious fish sauce and minced garlic and chili.
Next, gently spread each piece of pho noodle on a flat plate, arrange lettuce, fresh vermicelli, steamed eggs, pork sausage, sausage and herbs in turn, then roll tightly into long pho rolls. Then cut pho rolls into short pieces and arrange them evenly on a large plate.
Five-color pho rolls need to ensure many eye-catching colors, the cool taste of green vegetables and the rich flavor blended from spring rolls and eggs, helping to bring a light but nutritious meal for the whole family.
