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Fresh Spring Rolls with Chinese Sausage (Bo Bia)

Must-Try Recipe--Savory Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp Egg with a delicious Dipping Sauce (Bo Bia) | recipe from runawayrice.comCrunchy jicama and carrots, crisp green leaf lettuce, fragrant Thai basil layered with savory Chinese sausage, dried shrimp and delicate egg ribbons are all wrapped in delicate rice paper making truly mouth-watering and refreshing spring rolls. The variety and abundance of colorful ingredients are what make these fresh spring rolls so unique and amazing! Serve these delicious rolls with a homemade sweet and savory dipping sauce and you have a dish that is sure to become everyone’s favorite.

Notes on the Recipe, Tips and Tricks

If you cannot find dried shrimp, use small fresh shrimp.

Do not overcook the jicama and carrots. Keep in mind the vegetables continue to soften from the residual heat. The crunchiness of the jicama and carrots is key to achieving a fresh taste.

If short on time, stir-fry the carrots and jicama together. I cook them separately so the orange color from the carrots does not bled into the jicama. It makes the jicama brighter.

Serve these rolls already made or have each person make their own rolls. For extra convenience, add the sauce inside the rolls.

These rolls are best if eaten right away. The rice paper has a tendency to get dry and hard if left at room temperature for too long.

If making ahead for a party, cover the rolls with damp paper towels to keep them from drying. To keep the rolls from sticking together and tearing, separate the rolls with small pieces of green leaf lettuce. This trick keeps also keeps them moist!

Refrigerate any remaining sauce. To reheat, warm the sauce in the microwave on Low power for 1 minute. If the sauce becomes thick after refrigerating, add hot water and combine until you get the consistency you like.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon), So Simple Spring Rolls (Goi Cuon) or Vegetarian Spring Rolls (Bi Cuon Chay).


1/2 cup dried shrimp (approximately 64 pieces)
1 green onion
4 Chinese sausages
1 1/4 lb jicama (1 lb shredded)
2 large carrots (5 oz shredded)
4 large eggs + 8 tsp water
1 1/2 tsp vegetable oil
1/2 tsp salt
1/2 tsp ground black pepper
16 strips green leaf lettuce, washed
6 sprigs Thai basil, plucked and washed
16 sheets rice paper (22 cm diameter)

Dipping Sauce
1 tsp vegetable oil
1 tsp minced garlic
1/4 cup hoisin sauce
1/3 cup plum sauce
1/4 cup peanut butter
1/4 cup water
1/4 cup crushed roasted peanuts
2 Tbsp chili paste


Place the dried shrimp into a small bowl and cover with boiling water. Let soak for 30 minutes. Drain in a strainer. Rinse with cool water and then toss to shake off the excess water. Chop the white part of the green onion. Heat a skillet over Medium heat and add 1/2 tsp vegetable oil. Add the green onions and stir-fry for 15 seconds. Add the shrimp and stir-fry until lightly toasted, approximately 2-3 minutes. Turn-off the heat and add just a dash of salt and ground black pepper. Transfer to a plate and allow to cool.

Fill a skillet halfway with water. Cover and bring to a boil over High heat. Add the sausages and cover with a lid. Reduce the heat to Low and boil gently for 15 minutes. About halfway through the cooking time, rotate the sausages and then continuing cooking. Remove the sausages and then pour out the water. Return the sausages to the skillet and cook over Medium heat for 3-4 minutes. Rotate the sausages so they cook evenly. Remove and allow to cool. Once cooled, thinly slice the sausages by cutting at a slight angle. Cut each sausage into 12 slices.

Remove the skin from the carrots and jicama using a vegetable peeler. Rinse with water and then pat dry with paper towels. Cut the carrots into 3-inch sections. Use a mandolin to shred the carrots and jicama into thin strips. (Put the vegetables in separate bowls.) Heat a large wok over Medium heat and add 1/2 tsp vegetable oil. Add the jicama and stir-fry for 2 minutes. Season with a dash of salt and ground black pepper. Transfer to a bowl and allow to cool. Heat the same wok over Medium heat and add 1/2 tsp vegetable oil. Add the carrots along with 1 Tbsp water and stir-fry for 3 minutes. Season with a dash of salt and ground black pepper. Transfer to a bowl and allow to cool. Once the jicama and carrots are completely cooled, combine together in a large bowl.

Crack one of the eggs into a measuring cup. Add 2 tsp water and whisk together. Heat a skillet over Medium Low and then coat with a thin layer of vegetable oil. Pour the egg into the skillet and then swirl the skillet so the egg covers it evenly. Lightly season with salt and ground black pepper. Cook until the egg is dry, approximately 90 seconds. Transfer to a plate and allow to cool. Once cooled, loosely roll up the egg and slice into thin strips. Repeat the same steps for the remaining 3 eggs.

To make the dipping sauce, heat a saucepan over Medium heat. Add the vegetable oil and minced garlic and stir-fry for 15 seconds. Add the hoisin sauce, plum sauce and peanut butter. Whisk together until smooth. Add the water and combine together. Cook the sauce for 3-4 minutes.  Transfer the dipping sauce to a bowl and set aside for now.

To make the spring rolls, take a sheet of rice paper and dunk it into a bowl of warm water. Shake off the excess water and place the rice paper on a flat surface. Place a strip of green leaf lettuce on top of the rice paper. Add 1 oz jicama and carrots, .4 oz egg, 2-3 Thail basil leaves, 4 dried shrimp and 3 slices of Chinese sausage. Fold over the sides of the rice paper.  Starting at bottom and using medium pressure, carefully roll the rice paper around all of the ingredients. Repeat the same steps to make the rest of the rolls.

Serve the fresh spring rolls with the sweet and savory dipping sauce topped with the chili paste and crushed roasted peanuts.

Yields: 16 rolls

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Must-Try Recipe--Savory Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp Egg with a delicious Dipping Sauce (Bo Bia) | recipe from

Refreshing, Crunchy and Savory-Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp and Egg (Bo Bia) | recipe from

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Mango Shrimp Salad (Goi Xoai Tom)

Mango Salad with Shrimp - refreshing flavorful salad, super easy to make | recipe from runawayrice.comRefreshing and light, this flavorful salad is made with unripened mangos–which is crunchy and slightly tart, succulent shrimp, fragrant fresh herbs and spicy jalapenos and then drizzled with a zesty and sweet fish sauce dressing. If you love these bold flavors and textures, you’ll want to try this recipe. If you’re familiar with these flavors and drooling already, my work here is done! 🙂 Hope you love the recipe!

Notes on the Recipe, Tips and Tricks

Unripened (often called raw or green) mangos are bright green and very firm to the touch. Each large mango should weigh approximately 1 lb. A large mango yields approximately 8 oz once shredded.

Refrigerate the mangos until you’re ready to use them. This will slow down the ripening process and also keep the texture crunchy. If you just purchased them from the store and want to use right away, soak them in a large bowl of ice water while preparing the rest of the ingredients. The ice water will help improve the texture and make it crunchy.

Be sure to remove all  of the skin from the mango. The residual green skin can be really tough.

I prefer using a mandoline to shred the mango but you can also use a food processor with a shredding blade or julienne by hand. When shredding the mango using a mandoline, if you start to feel resistance you’re getting close to the core. If you see any of the white part of the core, it’s also time to stop shredding and rotate to another side of the mango. The core is very fibrous and we don’t want this in the salad.

The dressing has a lot of sugar so it does take awhile to dissolve when stirring. Prior to serving, stir the dressing a few times to remove any settling sugar. If you have time, cook the fish sauce with the sugar to help it melt better. Let it cool and then add the fresh ingredients: garlic, chilies and lime juice.

Some people like more dressing than others so I always serve it on the side. This recipe makes a generous amount of dressing.

If making this salad ahead of time, combine all of the ingredients, except the fresh herbs, and chill. Just before serving, toss in the fresh herbs and serve with the dressing.

Store an remaining portions in the refrigerator. For the best flavor and taste, consume the salad within a day or so.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Glass Noodle Salad with Seafood (Goi Mien Tron Hai San) or Papaya Salad – 2 Ways (Goi Du Du)


4 large unripened/green mangos (approximately 1 lb each)
3/4 lb shrimp, size 26/30, peeled and deveined
1/2 tsp salt
1/2 medium white onion
1/2 Tbsp sugar
1/2 Tbsp rice vinegar
6 sprigs Thai basil
3 red jalapenos (or 1 small red bell pepper)
1/4 cup crushed roasted peanuts
1/8 tsp ground black pepper

2 large garlic cloves
3 red chilies
1 Tbsp lime juice
1/3 cup sugar
1/3 cup fish sauce


Bring a pot of water to a rapid boil. Add the salt and shrimp. Stirring gently, cook the shrimp until they are pink, approximately 1 minute to 1 1/2 minutes. Transfer to a colander. Spread out the shrimp in the colander and allow to cool.

Peel the onion and then thinly slice. Use your fingers to toss and separate the onion pieces. Transfer to a bowl. Add the sugar and rice vinegar and then toss together. Allow to marinate while continuing with the next steps.

Cut the jalapenos lengthwise. Remove the seeds and discard. Cut the peppers into thin strips.

Rinse the Thai basil with cold water. Pluck the leaves from the stem. Spin dry using a salad spinner or blot with paper towels.  Arrange in small bundles and coarsely chop.

Remove the skin from the mangos using a vegetable peeler. (Be sure to remove all of the green from the skin.) Rinse with cold water and then blot dry. Shred the mangos using a mandoline. Use your fingers to toss the mangos and separate the shreds.  Continue until all the mangos are shredded.

To make the dressing, mince the garlic. Add the chopped chilies, fresh squeezed lime juice, sugar and fish sauce. Stir until the sugar is dissolved.

To assemble this dish, add the marinated onions, jalapenos, fresh herbs and shrimp to the shredded mangos. Toss together combining everything well. Place a generous amount on a salad plate. Top with fresh ground black pepper and the crushed roasted peanuts. Drizzle with dressing or serve on the side. Bon Appetit!

Yields: 4-6 servings

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Want to learn more about the fresh herbs used in Asian dishes? Check out this post: Quick Guide to Vietnamese Herbs

Refreshing salad made with green mangos and juicy shrimp | recipe from

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Rare Beef in Lime Juice Salad (Bo Tai Chanh)

Rare Beef in Lime Juice and Fresh Herbs Salad served with Rice Chips, recipe from runawayrice.comFlavorful and refreshing, this tasty Rare Beef in Lime Juice Salad is the perfect nom nom food. The minimally cooked beef is tender and succulent. The lime juice is fresh and distinct but not at all overwhelming and the fragrant assorted herbs are what pulls this entire dish together. Serve atop sesame rice crackers, rice chips or tortilla chips, this dish makes one amazing appetizer! Enjoy!

Notes on the Recipe, Tips and Tricks

Choose a tender cut of beef such as tenderloin, eye of round or filet mignon.  Slice against the grain and this will ensure the meat is tender.  If you find the beef difficult to slice thinly, freeze the beef slightly and this will make it easier to slice.

The pineapple juice serves a dual purpose, it’s used to cook the beef minimally and to add some sweetness.  If you don’t have pineapple juice, use water but you may want to add a bit more sugar when making the lime juice marinade.

Cook the beef in the pineapple juice depending on how rare you like it but not more than 15 seconds.  Keep in mind the lime juice will cook the beef the rest of the way.

You’ll notice that I transfer the beef to a new clean bowl twice and leave the residual bloody liquid behind.  This is my preference.  If you don’t mind the liquid, just leave it.  The acid in the lime juice will cook everything.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like:  Baby Clams and Basil Appetizer (Hen Xao).


1 1/2 lbs fresh beef (tenderloin, eye of round or filet mignon)
46 oz pineapple juice
4 large limes (approximately 1/2 cup lime juice)
2 Tbsp sugar
1 Tbsp fish sauce
1/2 medium red onion
1 Tbsp sugar
1 Tbsp rice vinegar
2 red jalapenos
5 sprigs mint
15 sprigs rice paddy herb
12 sprigs sawtooth herb
1/4 tsp ground black pepper
4 sesame rice crackers or rice chips
1/4 cup crushed roasted peanuts
1/4 cup fried onions


Thinly slice the beef about 1/8-inch thick, cutting across the grain.

Pour the pineapple juice into a small saucepan and set the heat to High.  As soon as the juice starts to boil, turn down the heat to Medium.

Please a strainer over the saucepan and into the pineapple juice.  Take some of the sliced beef and dip into the hot pineapple juice.  Swirl the beef in the juice for 5 seconds.  Drain well and transfer the beef to a clean bowl.  Continue until all the sliced beef is dipped.  Transfer just the beef and not the liquid into a new clean bowl.

Juice the limes and then combine with the 2 Tbsp sugar and fish sauce to make the marinade.  Pour the marinade over the beef and mix well making sure all pieces are coated with the sauce.  Cover the bowl and refrigerate while continuing with the next steps.

Cut the red onion into thin slices and then separate into strings.  Add the 1 Tbsp sugar and rice vinegar.  Toss together and set aside for now.

Remove the seeds from the jalapenos and cut the pepper into thin slivers.

Wash and trim the fresh herbs.  Coarsely chop all the herbs.

Break the sesame rice crackers into small pieces.  Place a few pieces into the microwave and cook on High for 1 minute.  Remove and allow to cool.  Continue cooking the remaining pieces.

Transfer the marinated beef into a clean bowl.  Add the seasoned red onions, red jalapenos, ground black pepper and toss together well.  Add the chopped herbs and lightly toss.

To serve, plate the salad alongside the sesame rice crackers.  Top the salad with the crushed roasted peanuts and fried onions.

Pile the Rare Beef in Lime Juice Salad on top of the rice crackers and enjoy with your favorite cold beverage.  Bon Appetit!

Yields: 6-8 servings

Fish Sauce Dipping Sauce goes great with this recipe for added flavor and zing!

Need a refresher on the different Asian herbs?  Check out my quick Guide to Vietnamese Herbs.

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Rare Beef in Lime Juice Salad (Bo Tai Chanh) on Black Sesame Rice Crackers, recipe from*This post contains affiliate links.*

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Shortcut Cured/Fermented Pork (Nem Chua)

This unique dish is typically made with raw pork which is then fermented. In this recipe shortcut, we use cooked ham.If dishes could be classified as masculine or feminine, Cured Pork or Fermented Pork is a manly dish because it’s a favorite snack with the men when they’re hanging out and drinking beers.  The tartness of the appetizer in contrast to the cold, often bitter beer, spicy garlic and chilies is an addicting combination.  If you’re making this as a treat for the boys, make a double batch.  Gals, this dish isn’t just for the boys, so make sure you save some for yourself before they eat it all up.

Notes on the recipe

This dish is traditionally made with raw pork which is fermented with a combination of salts and nitrates.  If you’re squeamish about eating raw meat, albeit fermented, you’ll love this recipe twist which uses cooked ham.

I use leftover Easter ham which is typically a glazed, spiral cut ham.  If you don’t have any leftover ham, deli ham works well too.

The cooked and sliced pork skin that I use was previously frozen.  The instructions on the package tell you to rinse it with cold water but I prefer to blanch it to remove the odor common with this product.

Watch the video below for instructions.


1 1/2 lbs cooked ham
1 1/2 cups water
1 1/2 cups distilled white vinegar
3/4 cup sugar
1 lb cooked and sliced pork skin
1 tsp salt
5 garlic cloves
1/2 Tbsp black peppercorns

for Garnish
1 bunch fresh Vietnamese coriander, washed and plucked
sliced red chilies
sliced garlic


Combine water, vinegar and sugar in a large bowl and stir until the sugar is dissolved.

Cut the ham into smaller pieces.  Put the sliced ham into the marinade making sure it’s immersed in the liquid.  Cover the bowl and refrigerate for at least 8 hours.  Transfer to a colander and allow to drain for 15 minutes.

Smash the black peppercorns and set aside for now.

Bring a large pot to a rapid boil and add the salt.  Add the pork skin and swirl in the boiling water for 15 seconds.  Drain and rinse with cool water a few times.  Stir and toss the pork skin in the colander to remove the excess water.  Use a salad spinner if you have one.  Transfer the pork skin into a food processor and pulse 6 times.  Transfer into a large wok and spread out evenly to avoid clumping.

Put half of the ham into the food processor along with 2 garlic cloves.  Pulse for 45 seconds to 1 minute.  Transfer into the wok.  Repeat the steps with the remaining ham and garlic.

Over Low heat, combine the ham with the pork skin mixing it thoroughly.  Add 2 Tbsp water.  Cook for 3-4 minutes stirring constantly.  Add the smashed peppercorns, toss together and then remove from the heat.

Scoop out 1 cup of the mixture and spread evenly into an 8×8-inch dish.  Repeat the steps adding a total of 4 cups of the mixture into the dish.  Use your hands to press the mixture firmly into the pan filling in any gaps.  Use a spatula to firmly press the mixture into the pan making it smooth and even across the top.  Cover with plastic wrap and chill in the refrigerator for 4 hours.

Put 3/4 cup of the mixture onto a piece of plastic wrap.  Shape it into a log.  Wrap the plastic wrap firmly around the log.  Twist the ends to compress the log.  Remove the plastic wrap and discard.  Place coriander leaves, sliced chilies and garlic on the log and then tightly wrap in plastic wrap.  Repeat until all the mixture is used and 4 logs are made.  Refrigerate the logs for 4 hours.

To serve the cured pork as an appetizer, cut into small pieces and garnish with more coriander leaves, sliced garlic and chilies.  Optionally add the cured pork as a side for noodle bowls and other savory plates.

Refrigerate any uneaten portions.  The cured pork can be stored in the refrigerator for up to 2 weeks.

Yields: 1-8×8 inch dish and 4-4oz rolls

Cured Pork enjoyed with your favorite adult beverage!

Cured Pork is served with savory steamed rice cakes for a tasty meal.

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Beef Shank and Pickled Mustard Greens Soup (Canh Dua Cai Chua Bap Bo)

A hearty and delicious soup that reuses Lunar New Year's leftovers.Hi Friends! Lunar New Year is approaching and I am posting what to do with leftovers already.  Not to rush your Lunar New Year’s festivities but if you’re like me, you make mountains of food for Lunar New Year and then have a ton of leftovers.  No one wants to waste food but recycling leftovers creatively does require a bit of planning ahead.  Fortunately, there are some really great dishes to reuse New Year’s leftovers like this recipe.  Pickled Mustard Greens, usually served as a side dish with many New Year’s dishes, gets to enjoy the spot light in this soup dish.  The tart mustard greens combined with tender beef shank and tomatoes in a flavorful broth is so scrumptious and hearty.  Enjoy the recipe and feel good about not wasting food!

Notes on the Recipe, Tips and Tricks

Beef shank is a tougher cut of meat and needs to be cooked slowly in order to be tender. You can cut the beef into thin slices to reduce the cooking time.  Alternatively, you can use beef or pork short ribs.

Be sure to remove the connective tissue surrounding the shank.  It’s too tough to eat.

Use any stock you like.  I love a lighter stock with this soup so I use chicken but beef is just as good too.

When measuring the Pickled Mustard Greens, don’t include any of the pickling liquid, it will make the soup too tart.

Watch the video below for instructions.

If you enjoyed this recipe you may also like: Sweet and Sour Pork Ribs (Suon Xao Chua Ngot), Sweet and Sour Pork Ribs (Suon Xao Chua Ngot) and Sour Soup with Fish (Canh Chua Ca).


1/4 small onion
2 medium tomatoes
1 lb beef shank
4 cups water
1/2 tsp salt
2 cups chicken or beef stock
3 cups Pickled Mustard Greens
1 Tbsp tomato paste
1/2 Tbsp fish sauce
1 Tbsp vegetable oil
1/8 tsp ground black pepper


Finely dice the onions.  Cut each tomato into 8 wedges.

Cut the meat around the bone to remove it but do not discard the bone.  Trim off the connective tissue surrounding the beef shank and discard.  Cut the beef shank into 1-inch cubes.

Heat a pot of Medium High heat and when hot add 1/2 Tbsp vegetable oil.  Add 1/2 of the diced onions and stir-fry for 15 seconds.  Add the beef shank and bones and stir-fry until the meat is just slightly pink, approximately 2-3 minutes.  Add the water and salt and stir together.  Cover the pot and bring to a boil.  Skim off the foam until the broth is clear.  Add the chicken or beef stock, cover and bring to a boil again.   Skim off the foam once again.  Reduce the heat to Low and cook for 1 hour or until the meat is tender.

Heat a skillet over Medium High heat and when hot, add 1/2 Tbsp vegetable oil.  Add the remainder of the diced onions ad stir-fry for 15 seconds.  Add the tomato paste and stir-fry for 30 seconds.  Add the tomatoes and stir-fry for 1 minute.  Remove from the heat and set aside for now.

Remove the bones from the soup.  Add the pickled mustard greens.  Cover and cook on Medium heat for 10 minutes or until the mustard greens are tender.  Add the tomatoes and gently mix into the soup.  Season with fish sauce and combine together.  Cook for another minute or until tomatoes are tender.  Add freshly ground black pepper.

Serve with with a plate of shredded lettuce and fresh mint along with fish sauce and sliced red chilies.

Yields:  4-6 servings

Enjoy this soup the Viet way with shredded lettuce, fresh mint and a side of fish sauce and chilies...Oh Yum!!

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