Bo Bia – Vietnamese Spring Rolls with Chinese Sausage, Jicama and Egg
February 9th
Bo Bia is a lesser know variant of the famous Goi Cuon (Vietnamese Summer Roll). It is a similar concept but with different filling. I had never heard of this roll until I mistakenly bought some while I was backpacking through Saigon (Ho Chi Minh City, Vietnam). I thought I was ordering Goi Cuon from the street vendor but luckily got a bag of this. In my severely broken Vietnamese I asked the vendor for the ingredients. However, there was one ingredient that I did not understand. It wasn’t until my arrival home and some rifling through cookbooks that I realised it was jicama (yam bean). This peculiar vegetable is best described as a cross between apple, radish and water chestnut. It can be eaten raw and is prized for its crisp, clean taste. It also remains crisp if cooked. Jicama can be used in spring rolls and salads and frequently appears in vegetarian meals. Bo Bia – Vietnamese Spring Rolls with Chinese Sausage, Jicama and Egg ½ cup small dried shrimp 2 chinese sausages (lap cheong) 200g jicama (yam bean), sliced into matchsticks 2 free-range eggs 1 garlic clove, minced a bunch of thai basil a bunch of vietnamese mint oak lettuce 15cm (6″) round rice paper wrappers 1 cup hoisin sauce ½ cup coconut milk Place the dried
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