Bò bía
Bò bía is the southern Vietnamese variant of popiah, a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions.
- Prep
- 27 min
- Cook
- 1 hr 2 min
- Total
- 1 hr 29 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Roast the small dried shrimps without any oil in a pan by stirring constantly on medium heat for 2 to 3 minutes until fragrant.
Procedure
Clean the pan, fill about half full with water and bring to a boil. Cook 2 Chinese sausages for about 10 minutes to soften and remove some of the fat. Rinse the sausages well, let them cool and slide them thinly on a diagonal.
Procedure
Crack 2 eggs in a small bowl and beat them until fluffy. Season lightly with a pinch of salt and a pinch of sugar.
Procedure
In a non-stick pan, add 1 tsp of vegetable oil. When it's hot enough, pour in half of the egg mixture and quickly tilt the pan in a circular motion to spread the egg thinly and evenly. When one side is golden, flip it over and fry the other side for 5 more seconds. Repeat until the egg mixture has been used up.
Procedure
Let the omelettes cool completely. Roll them up and cut into half-inch strips.
Procedure
In a saucepan, heat up some cooking oil and sauté 1 tbsp of garlic until fragrant.
Procedure
Add in the jicama strips and stir-fry with some salt for about 10 to 15 minutes until it turns quite translucent and tastes naturally sweet.
Procedure
Heat 1 tbsp vegetable oil in a small sauce pan on medium-high heat, then fry 1 tbsp minced garlic till golden brown.
Procedure
Then add hoisin sauce, pork broth, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened.
Procedure
Transfer to condiment bowls and top up with minced fresh chili, pickled carrots and daikon and crushed peanuts.
Procedure
Set up a rolling station with the prepared Chinese sausages, stir-fried jicama, omelette strips, fresh greens (e.g. lettuce and Thai basil), roasted small dried shrimps, some crushed peanuts and fried shallots ready on the plates.
Procedure
Prepare a small bowl with pickled carrots and daikon.
Procedure
Also prepare a large bowl of lukewarm water to soften rice paper, and a flat work surface (like a cutting board or a large plate) for the rolling job.
Procedure
To soften the rice paper, quickly dip it into a bowl of warm water (the dipping motion should take no more than 2 seconds). Gently shake off excess water and lay it on the flat surface.
Procedure
Place a piece of lettuce and a few basil leaves at one end of the paper, then continue to add some of the stir-fried jicama, few slices of the Chinese sausages, few omelette strips, some roasted small dried shrimps, some fried shallots and crushed peanuts.
Procedure
Starting from the end with vegetables, roll 1-2 rounds first until you reach the center of the rice paper, then fold both sides inwards. Then continue rolling until reaching the other end of the paper.
Procedure
Roll gently and tight enough, so that the ingredients do not fall out after one's first bite. A nice roll should show up all the colors of the ingredients inside.
Procedure
To serve, dip the salad roll in the dipping sauce or spoon some of the sauce onto the roll and have a bite.
Photo: Susan · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 18 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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