Bò bía is a Teochew-Chinese fresh roll that became a beloved Vietnamese street snack — jicama, carrot, Chinese sausage, dried shrimp, and lettuce rolled in rice paper. Light, crunchy, and savory, often served with a hoisin-peanut dipping sauce. The dish is harder to find than gỏi cuốn but rewards anyone who tracks it down.
Thien An
Thien An makes their bò bía with the kind of care that turns an appetizer into the reason you came. Jicama, carrot, dried shrimp, lettuce, and herbs wrapped in rice paper — light, crunchy, and best dipped in their peanut sauce. Order without dried shrimp for a vegetarian version that doesn't lose any flavor.
Pho VN 21
Bò bía at a pho shop is a sign the kitchen knows their rolls. Pho VN 21's version packs crisp jicama and herbs into a tight rice-paper wrap with a proper peanut dipping sauce. Lighter than chả giò and built for the table to share.
Old Saigon Cafe
Old Saigon Cafe makes fresh bò bía every day. The jicama filling is crunchy and sweet, balanced by the savory dried shrimp. The peanut sauce is housemade and adds richness to each bite.
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Cali Sandwich & Pho
A lighter appetizer before a bánh mì or bowl of pho, Cali's bò bía gets the balance right — enough peanut sauce to taste but not so much it drips everywhere. The roll stays tight through the meal.