Notes

• Prepare the flat noodles only prior to serving. Drain out excess water as we don’t want to dilute the Pho.
• You might be using even less than half of the chicken meat. The leftover meat can be used in preparing dishes such as fried rice, chicken stir fry, chicken salads, Chinese soups, etc.
• Once cooked the broth stays good for 5 days in the refrigerator or for at least 2 months in the freezer.
• Remember to taste and add salt to the chicken broth as the Fish sauce and the chicken cubes used are high on salt content.

Notes

• Sometimes the wooden board surface might be very porous causing the rice paper to stick to it. If that’s the case, try using a plastic cutting board or even a large ceramic plate instead. I like using the larger rice papers about 8.5 inches in diameter as they hold more filling.

Being an Indian I sometimes found the vegetable inside the spring roll just a little bland to my taste. Once I started making the rolls of my own, I begun pickling some of them like the ones of bell peppers, carrots and cucumbers  for 30 – 60 mins in some vinegar, salt, sugar and water. Gives a burst of taste to the vegetables used.

• I often play around with the combination of the filling, adding vegetables like sliced avocado, mushrooms or even tofu. One ingredient which is not used traditionally in the Vietnamese fresh Spring Rolls filling, but I tend to invariably use in my ones are the not -so hot large fresh red chillies. De-seed them, chop them and throw them in the filling for that mild spicey kick!

Other filling ingredient ideas:

• Prawns
• Sliced Mushrooms
• Cooked, shredded Chicken
• sliced Avocado
• Tofu
• Romaine Lettuce leaf