Vietnamese spring rolls

It's been a while since my last recipe post, and I did promise Cheesecake Boy for his birthday this year that I would cook more of his favourite foods and that we would eat at home a bit more frequently.  I may not cook at home as much as I used to, but I'm hoping to change that soon.  However, when I do cook, they are mainly Cheesecake Boy's favourites, so I did keep half of the promise, if not the other half yet.  

Vietnamese spring rolls are my favourite type of spring rolls, to the point that I actually came up with this recipe so that I could whip up a batch at whim and just to my liking.  However, as this recipe does make around twenty spring rolls, I always make sure that we have guests over when I make these and there are usually never any leftovers.  I'm thankful that our friends like to eat as much as we do.

Pho

You may be wondering why there is a lack of Vietnamese restaurant posts lately, and to be honest I have taken up learning how to cook Vietnamese food.  Especially, now that I have learnt to make Cheesecake Boy's favourite of pho or beef noodle soup, we tend to eat pho at home.  Inspiration for this dish actually came from the most used cookbook in our household and it has never failed me yet, the great and easy to use book being Little Vietnam by Nhut Huynh of Snakebean Asian Diner.  Huynh's version is from South Vietnam, and is a very easy to follow recipe.  However, being the girl that I am, I had to play around with this recipe, and have adapted this recipe to Cheesecake Boy's and my taste. 

Now I must stress something to you, if you are planning to make this recipe, you will need at least a ten litre stockpot.  I managed to get my mum's stockpot that was my grandmother's, they don't make them like that anymore.  However, back to the recipe, patience will reward you with ten bowls of pho, even if the book says six servings, so either have lots of people over for dinner or be prepared to pho day and night for a while.  Also, this recipe is temperamental, so depending on your radishes and how fresh your meat is, the taste can slightly vary at times.  This recipe lasts three days at best.  All critical things aside, let the cooking begin, I guess...