Sunday, October 13, 2013
Bo bia is made with a variety of ingredients; sauteed jicama, Chinese sausage, eggs, sauteed dried prawns, lettuce, and mint leaves. Prepared fish sauce is my dip of choice for most spring rolls but bo bia is the only exception. Bo bia is best eaten with a peanut-hoison sauce. This type of sauce is richer but it's a nice balance with all the vegetables in the roll.
1 cup of dried prawns
4-5 Chinese sausage link
mint leaves or cilantro
1. Rehydrate the dried prawns in warm water. Once it has soften, sauteed the prawns in oil.
2. Julienne the jicamas and carrots. Sauteed them in a little bit of oil until tender and season with salt.
4. Beat the eggs and then fry them very thinly as if you are making crepes. Once your eggs are fried, slice them in thin strips.
6. Lay out all the ingredients and get ready to roll.
7. In a sauce pan, cook about a teaspoon of paprika in cooking oil on low heat. Be careful not to burn the paprika.
8. Once the paprika has dissolved into the oil, add 1/4 of peanut butter and 1 cup of hoisin sauce. Stir in enough water so that the sauce is not too this (about 2-3 cups). Let everything marry on low heat.
9. Add chili paste or chili oil for some heat.