Clean the pork, then boil until cooked and slice thinly.

Crack the eggs into a bowl, add 1/2 teaspoon seasoning powder, stir well, then fry into a thin omelet and cut into long strips.

Pick out wilted leaves and roots from cilantro, lettuce, basil, and mint, wash and drain. Peel the carrot, wash, drain, and cut into long strips. Cut the head cheese into long strips. Mix the dipping sauce with 3 tablespoons water, 3 teaspoons fish sauce, 3 teaspoons lime juice, and 3 teaspoons sugar. Stir the mixture until the ingredients are well combined. Add a chili pepper and the remaining minced garlic, adjusting to taste for a balance of sweet, sour, and salty.

Lay the pho noodles on a clean plate, add fresh herbs, pork, eggs, head cheese, and carrots, then roll the pho noodles tightly around the filling. Be gentle to avoid tearing the noodles and aim for evenly round rolls.

Repeat the rolling process until all ingredients are used.

And there you have it, delicious and visually appealing pork pho rolls. Now, let's enjoy them. Dip the rolls into the sweet and sour fish sauce for a perfectly balanced taste.