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Fresh Spring Rolls
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Light, fresh rolls with shrimp and pork dipped in peanut sauce.
Nutrition (per serving)
450Calories
28gProtein
45gCarb
12gFat
5gFiber
15mgIron
Ingredients
- 200g tôm sú
- 150g thịt ba chỉ
- Bánh tráng, bún tươi
- Xà lách, rau thơm, hẹ
- Tương đen, bơ đậu phộng, tỏi ớt
Tools needed
Cooking steps
1
Luộc tôm và thịt, tôm bóc vỏ chẻ đôi, thịt thái mỏng.
2
Rửa sạch rau, để ráo.
3
Nhúng bánh tráng qua nước cho mềm.
4
Xếp xà lách, bún, thịt, rau thơm rồi cuốn chặt tay, đặt tôm sát mép.
5
Pha nước chấm: tương đen + bơ đậu phộng nấu sánh, thêm tỏi ớt.
Chef tips
- Use beef marrow bones for a naturally sweet, moderately rich broth
- Avoid a hard boil while simmering to keep the broth crystal clear
- Slice the beef very thin (2-3mm) so it cooks when the hot broth is poured
- Use rock sugar instead of white sugar for a clean, delicate sweetness
- For a better broth, add 1-2 grilled shallots
Common mistakes & fixes
- Cloudy broth: Caused by boiling too hard. Fix: skim foam regularly and keep the heat low.
- Tough beef: Caused by slicing too thick. Fix: slice very thin or use tender cuts.
- Mushy noodles: Caused by blanching too long. Fix: 20-30 seconds is enough.
Variations
- Rare & well-done pho: Swap shank for rare beef, quickly blanched in the broth.
- Red-wine pho: Add red wine while simmering the broth.
- Vegetarian pho: Replace beef bones with simmered mushrooms and vegetables.
Storage
- Broth keeps 2-3 days refrigerated or 1 month frozen
- Noodles are best used fresh, not stored long
- Cooked beef keeps 1-2 days refrigerated
Frequently asked questions
Q: How long should beef pho simmer?
A: The broth is best simmered 3-4 hours on low heat to extract sweetness from the bones.
Q: How to get a clear broth?
A: Skim foam regularly, stir little, and simmer on low heat.
Q: What noodles should I use?
A: Use fresh, thin, medium-width pho noodles so they stay firm.
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