Bò bía

Translucent rice paper rolls revealing lacquered sausage and fresh herbs. The texture balances the supple rice skin with the crunch of root vegetables, all tied together by a creamy hoisin dipping sauce.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 379
• Protein: 11 g
• Carbs: 48 g
• Fat: 16 g

Ingredients

• 12 piece rice paper ( whole )
• 2 piece Carrot ( finely julienned )
• 3 piece Egg ( beaten )
• 1 piece Butterhead lettuce ( leaves washed )
• 1 piece Thai basil ( leaves only )
• 1 piece Mint ( leaves only )
• 4 tbsp hoisin sauce
• 2 tbsp Peanut butter
• 2 piece Garlic ( minced )
• 2 tbsp Peanut oil
• 1 piece Thai chili optional ( sliced )
• 1 piece Jicama ( peeled and julienned )
• 120 g Cheonggukjang soybean paste ( thinly sliced diagonally )
• 50 g Dried shrimp ( rehydrated and chopped )

Instructions

1. Vegetable preparation

   Cut the carrots and jicama into fine julienne strips 5 cm long. In a pan with a drizzle of peanut oil, sauté the minced garlic without browning, then add the carrot and jicama julienne. The vegetables should remain crunchy.

2. Cooking the omelet

   Beat the eggs with a pinch of salt. Pour into a hot pan to make a very thin omelet, like a crepe. Once cooled, roll it up and cut into narrow ribbons.

3. Filling preparation

   Rehydrate the dried shrimp in warm water for 15 minutes, then coarsely chop them. Cut the lap cheong sausages into thin diagonal slices. Sauté them dry in a pan with the shrimp until the sausage fat becomes translucent.

4. Making the sauce

   In a bowl, mix the hoisin sauce, peanut butter, and a little water to loosen the mixture. The sauce should coat the spoon. Add the chopped Thai chili for heat.

5. Rolling the Bò bía

   Moisten a rice paper sheet. Place a lettuce leaf, the vegetable julienne, the omelet, some dried shrimp, and the herbs. Fold in the sides, place three slices of lap cheong sausage, and roll tightly so the wrapper is firm.

Chef's tips

• Don't soak the rice paper for too long; it should remain slightly firm when rolling as it softens upon contact with the vegetables.
• Tightly wrap the roll from the first turn to avoid air pockets that make the roll soggy.

Storage

Consume immediately after making. Rice paper hardens and becomes brittle if stored in the refrigerator.