Bò Bía always brings me back to Saigon afternoons by a street cart—Chinese sausage sizzling, fresh jicama crunching, a touch of dried shrimp, all snug in rice paper and served with a smile.
What is Bò Bía?
Bò Bía (or Cuốn Bò Bía) is one of those street snacks that instantly feels like Saigon—tiny stools, bustling carts, and rolls made in seconds.
Though it’s now a Southern Vietnamese classic, its roots go back to Fujianese and Teochew immigrants who brought Popiah to Vietnam.
We gave it our own twist: rice paper instead of wheat wrappers (because rice is our thing), plus a fresh, crunchy filling of jicama, carrot, egg ribbons, and the sweet-savory punch of Chinese sausage (lạp xưởng).
There are two versions you’ll come across: Bò Bía Mặn, the savory rolls you’ll see at street carts, and Bò Bía Ngọt, the childhood-favorite sweet crepe filled with coconut ribbons, sugar sticks, and black sesame.
Bò Bía is part of the long-running Vietnamese–Chinese food love affair, just like Cơm Gà Hải Nam (Vietnamese-style Hainan Chicken & Rice), Mì Hoành Thánh (wonton noodle soup), Xôi Mặn (sticky rice), or a fluffy Bánh Bao (steamed buns). .
Gỏi Cuốn vs. Bò Bía
Gỏi Cuốn is all about shrimp, pork, and herbs, while Bò Bía brings in cooked jicama, Chinese sausage, and peanut sauce on the side.
Bò Bía Rolls are smaller, so you can eat a bunch without feeling stuffed.
Rice paper is our blank canvas. From refreshing chicken spring rolls to crispy rice paper pizza, the cult-favorite rice paper salad, and even rice paper noodles – it never stops finding new ways to surprise.
Ingredients
Bo Bia Rolls
Rice paper: Go for the kind made for fresh spring rolls (Gỏi Cuốn). They’re thin, stretchy, and just perfect for wrapping all that goodness inside.
Jicama: This is the heart of a good Bò Bía (and the original Popiah too). If you can’t find it, daikon or even kohlrabi will do the job nicely.
Carrot: Another must-have for that crunchy, slightly sweet bite.
Dried shrimp: In Vietnam, we love using crispy tép khô sấy – those tiny, seasoned shrimp snacks that are ready to eat. If you only have regular dried shrimp (tôm khô), just soak them in water for a few hours to soften, then chop and stir-fry with a splash of oil to bring them back to life.
Eggs: A simple egg omelet cut into ribbons adds protein and a lovely soft texture.
Chinese sausage: (Lap cheong or lạp xưởng) – sweet, savory, and a little chewy. The flavor bomb of these rolls.
Thai basil & mint: These herbs are non-negotiable for that fresh, minty pop.
Dipping Sauce
Optional Ingredients: Pickled Carrots & Daikon (Đồ Chua), Lemongrass Chili Oil (Sa Tế), Crushed Roasted Peanuts
Instructions
Step 1 – Prep Dried Shrimp: Soak regular dried shrimp for 2 hours, then chop and stir-fry. (Skip if using seasoned crispy shrimp.)
Step 2 – Cook Fillings: Julienne jicama and carrot. Stir-fry with 1 tbsp oil, splash 2 tbsp water, and season with salt. Steam-fry Chinese sausages in water (or coconut water) until fat renders, then crisp and slice.
Step 3 – Make Egg Omelet: Whisk eggs with salt, pepper, and 1 tsp cornstarch diluted in 2 tbsp water. Fry thin crepes, roll, and slice into ribbons.
Step 4 – Assemble Rolls:
- Quickly dip the rice paper in water (about 5s) and lay it flat, smooth side down. On the bottom third, layer jicama (or kohlrabi/daikon) and carrot, then add strips of fried egg.
- Place Chinese sausage on the opposite end, sprinkle dried shrimp and herbs in the center. Roll it up tightly, tucking in the veggies as you go for an even, snug wrap.
Step 5 – Serve: Pair with peanut sauce, pickled carrot & daikon, and roasted peanuts.
Expert Tips
🥢 Don’t over-soak the rice paper.
Just a quick dip (about 5 seconds) is enough. It’ll continue softening on the plate – soak too long and it’ll turn into a sticky mess before you even start rolling.
🔥 Steam-frying the sausages = flavor bomb.
Don’t skip this step! Let the sausage cook in a bit of water first, then sizzle in its own fat until the skin crisps up.
🥕 Veggies should still have a bite.
Don’t overcook them – a little crunch gives the rolls texture and keeps them from feeling soggy.
🥢 Don’t overfill your rolls.
A little goes a long way! Stuff them too much, and you’ll end up with torn rice paper and frustration. Give yourself 2–3 practice rolls – you’ll be a pro in no time.
🥡 Store them right.
Fresh rolls dry out fast. Wrap each roll individually in food wrap if you’re not eating them immediately. They’ll stay soft and fresh longer.
📜 Master the rice paper.
Rice papers can be tricky if you’re new to them. I actually wrote a whole post on how to wrap spring rolls like a true Vietnamese – super handy if you’ve ever struggled with wrapping fresh or fried spring rolls.
More Drool-Worthy Vietnamese Street Food Recipes
Bò Bía (Spring Rolls with Chinese Sausage & Jicama)
Ingredients
Bò Bía Spring Rolls
- 1 pound jicama (500g) (or daikon, kohlrabi)
- ½ pound carrot (220g) (about one medium-sized carrot)
- 2 links Chinese sausages
- 3 oz Dried shrimps (85g) (or tiny shrimp crips)
- 3 eggs
- 1 tsp cornstarch
- Rice papers (the ones for making Gỏi Cuốn)
- Herbs (Thai basil, mint) (leaves only)
- Salt
- Black pepper powder
- Cooking oil
Hoisin Peanut Sauce
- 3 tbsp Hoisin Sauce
- ½ tbsp Peanut Butter
- 3 tbsp Coconut Milk (optional)
- 3 tbsp Water
- ½ tbsp Soy Sauce
- Sugar (to taste)
- Rice Vinegar (to taste)
- 1 tbsp Minced garlic
- 1 tbsp Cooking oil
- Vietnamese Sate
Instructions
Make Hoisin – Peanut Sauce
- Heat cooking oil, sauté garlic. Mix hoisin sauce, peanut butter, coconut milk, and water. Simmer briefly. Add sugar, soy sauce, rice vinegar. Adjust flavor as needed.
Prepare the fillings
- Soak the dried shrimps in water for 2 hours. Then, chop into smaller pieces and stir-fry with some cooking oil. Skip this step if you use tiny shrimp crips (tép khô sấy).
- Peel and julienne jicama, and carrots. Sauté the vegetables with a little water and season with 1/2 tsp salt until they are cooked but still retain a slight crunch.
- Steam-fry Chinese sausages. Slice Chinese sausages on an angle (about 45 degrees).
- Beat the eggs with a pinch of salt, pepper, and optionally diluted cornstarch. Make a thin omelette crepe in a non-stick pan over medium heat. Roll it up and slice into ribbons.
- Dip the rice paper in water for 5 seconds. Lay it on a place with the smooth side facing down. Add jicama (kohlrabi, or daikon) and carrot to the bottom third of the rice paper, then top with fried egg strips.
- Place the Chinese sausages at the opposite end of the rice paper. Sprinkle dried shrimps on the centre of the rice paper with some herbs.
- Roll the rice paper tightly to seal the filling, and be sure to evenly push in the veggies throughout the roll for a consistent tightness.
- Enjoy with Vietnamese Peanut Sauce and a drizzle of chili oil.
