Bò bía — Vietnamese jicama and carrot spring rolls — is a light, fresh roll that's a cousin of gỏi cuốn but distinct in its filling. With jicama, carrot, egg, and dried shrimp wrapped in rice paper, bò bía is a snack and appetizer that's less common than gỏi cuốn but beloved by those who know it.
Phuong Trang top-pick
Phuong Trang's extensive menu includes bo bia among its appetizer offerings, and it's a well-executed version. The rolls are properly constructed with julienned jicama and carrot, dried shrimp, egg strips, and lettuce, wrapped in rice paper and served with hoisin-peanut dipping sauce. The high turnover means the rolls are made fresh and the jicama still has its crunch.
Pho Cow Cali best-value
Pho Cow Cali offers bo bia that matches their goi cuon in freshness and quality. The jicama and carrot are crisp, the egg is properly cooked and cut into strips, and the rice paper wrapping is tight without being gummy. The dipping sauce is a well-balanced hoisin-peanut blend. A refreshing starter before a bowl of pho.
Thien Huong hidden-gem
Thien Huong's expertise with Vietnamese specialties extends to bo bia. Their version features the correct filling with sweet jicama, dried shrimp, and egg, wrapped in fresh rice paper. The contrast between the crisp vegetables and the soft wrapper is satisfying, and the hoisin dipping sauce is well-made.