Vietnamese Bò Bías | How to make Vietnamese Bò Bías

By Vibha Bhutada  |  20th Nov 2016  |  
4 from 1 review Rate It!
  • Vietnamese Bò Bías, How to make Vietnamese Bò Bías
Vietnamese Bò Bíasby Vibha Bhutada
  • Prep Time

    50

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

6

1

About Vietnamese Bò Bías Recipe

Bò bía is popular street food in Vietnam. I have made vegetarian version of these rolls. Vietnamese rice paper rolls filled with fresh, crunchy and healthy vegetables and strips of sriracha and soy sauce seasoned tofu. Roll up and dip these fresh vegetable crunchy rolls into the sweet and spicy peanut sauce for a fresh and delicious meal. So easy to make with everything in one roll. These fresh rolls work as a light dinner, a healthy lunch, and one very impressive appetizer. So healthy, you won’t feel guilty eating more of it! Have fun!

Vietnamese Bò Bías, a deliciously finger licking recipe to treat your family and friends. This recipe of Vietnamese Bò Bías by Vibha Bhutada will definitely help you in its preparation. The Vietnamese Bò Bías can be prepared within 50 minutes. The time taken for cooking Vietnamese Bò Bías is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Vietnamese Bò Bías step by step. The detailed explanation makes Vietnamese Bò Bías so simple and easy that even beginners can try it out. The recipe for Vietnamese Bò Bías can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Vietnamese Bò Bías from BetterButter.

Vietnamese Bò Bías

Ingredients to make Vietnamese Bò Bías

  • For Baked Sriracha and Soy Sauce Tofu:
  • Extra-firm Tofu - 1 block
  • olive oil - 1 teaspoon
  • Dark Soy sauce - 4 tablespoons
  • Sriracha - 3 tablespoons
  • For Fresh Vegetable Crunchy Rolls:
  • rice paper package - 1 (Bánh tráng - I used 16 cm papers)
  • Green cabbage, small - 1, chopped
  • Green pepper - 1/2
  • carrot, large - 1
  • Green onions 2, thinly sliced on a diagonal
  • French beans - 1 cup, thinly sliced on a diagonal
  • Sweet corn kernels - 1/2 cup
  • White sesame seeds - 2 tablespoon
  • olive oil - 1 tablespoon
  • Black pepper, to taste
  • salt, to taste
  • For Spicy - Sweet peanut Sauce:
  • Dark soy sauce - 2 tablespoons
  • peanut butter - 3 tablespoons
  • Sriracha - 1 tablespoon
  • Chili garlic sauce - 1 tablespoon (can substitute with 1 more tablespoon sriracha)
  • Sesame oil - 1 tablespoon
  • Brown sugar - 1 tablespoon
  • sesame seeds - 1 tablespoon
  • water, to thin the sauce - 3 tablespoons

How to make Vietnamese Bò Bías

  1. Make Baked Sriracha and Soy Sauce Tofu:
  2. Preheat oven to 220 degrees Celsius.
  3. Divide your tofu block into four parts.
  4. Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
  5. Spread evenly on a baking tray lined with parchment paper and bake for 12 minutes.
  6. While the tofu is baking you can prepare the vegetables.
  7. Finely julienne the green pepper and carrot.
  8. Next, heat wok or a pan and add olive oil.
  9. Add chopped green pepper, green onions and french beans. Stir fry for about 2- 3 minutes.
  10. Add salt and black pepper to taste. Mix again for 30 seconds. Remove from the heat and set aside.
  11. After 12 minutes, remove your baking tray from the oven and flip each piece of tofu.
  12. Drizzle the remaining marinade over the tofu and bake for another 12 minutes.
  13. Once the tofu is crispy on the outside, remove from the oven place it in the fridge to chill.
  14. In the meantime you can mix up the Spicy - Sweet Peanut Sauce.
  15. Combine all ingredients in a food processor and pulse. Pour in your serving bowl and set aside.
  16. Next, cut your chilled tofu into thin strips.
  17. Prepare your area. Find a nice clean space of counter to work on and fill a large bowl or a round baking pan with warm water.
  18. Take your sesame seeds and all of your prepped vegetables.
  19. Assembly:
  20. Working one at a time, submerge rice paper in the warm water for 30 seconds. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for 30 seconds.
  21. Gently shake the excess water from the rice paper and lay it straight out onto your work space.
  22. Let it sit for about 30 seconds to absorb any excess water. The papers won't stick together properly if they are really wet.
  23. Sprinkle some sesame seeds in the center of the wrap.
  24. Place a small bed of chopped cabbage in the center of the wrap, and then top with small amounts of every other ingredient. Remember, do not over-stuff the roll.
  25. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
  26. Rolling:
  27. Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings, tuck in the sides, and roll into a cylinder sealing the seam.
  28. Repeat with the remaining ingredients.
  29. After rolling each, place on a serving plate.
  30. Serve the rolls whole or cut in half with spicy - sweet peanut sauce at the side.

My Tip:

1. You can use any vegetables of your choice as a filling. 2. The rice paper sheet can get too soggy and fragile if left alone for more than a minute. 3. Make one roll at a time. 4. Use approximately 1/5th of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you would like them to be). 5. Although tempting, try not to over fill the rolls as it will make it hard to roll up.

Reviews for Vietnamese Bò Bías (1)

Bindiya Sharma2 years ago

I have these rice paper sheets lying around..will definitely try out this recipe!
Reply

Cooked it ? Share your Photo