Bò bía is a Vietnamese take on traditional Chinese popiah rolls, and they are believed to have originated among the Teochew community. Unlike the original Chinese version, this Vietnamese specialty is prepared with thin rice wrappers, while the fillings include julienned jicama and carrots, Chinese sausages, thinly sliced omelet, dried shrimps, and fresh greens such as Thai basil, lettuce, or mint.
The rolls are traditionally served with a dipping sauce on the side and are commonly enjoyed as a street snack.
07. Meat and Cold Cuts Bánh Mì (Bánh mì thịt)
In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or fresh herbs.
The sauce comes in many regional varieties, and the final composition may also depend on the type of meal which it accompanies. Nước chấm is usually served as a dipping sauce alongside chả giò (spring rolls), bánh xèo (crispy pancakes), and various meat or seafood dishes, as well as noodles and soups.