# Char Siu Chicken **Chef:** Julie **Cookbook:** Vietnamese Food Any Day **Potluck Date:** April 18, 2026 --- ## Recipe Char Siu Chicken (page 97), Grilled Slashed Chicken (page 155), Sriracha Tofu (page 150), ~- or Grilled Lemongrass Pork Chops (page 131) 2 fried eggs 2-egg omelet Liver paté or liverwurst VEGETABLE ADD-INS (CHOOSE ALL, SOME, OR NONE) Ya cup Any Day Viet Pickle (page 29), drained 3 or 4 thin slices medium-hot chile, such as jalapeno or Fresno (with seeds intact _ for fire and fun) 4 to 6 cucumber strips, rounds, or ovals, »ascant % inch thick 1 to 2 tablespoons coarsely chopped or hand-torn cilantro sprigs, mint leaves, or basil leaves . JICAMA AND SAUSAGE rice paper rolls MAKES 12 ROLLS, TO SERVE 4TO6 TAKES ABOUT 1 HOUR 22 teaspoons soy sauce Brimming 2 tablespoons tahini 2 to 2% tablespoons sriracha (use the maximum for a strong spicy edge) Ya cup hoisin sauce 1 to 1% tablespoons water 2 eggs Fine sea salt 3 tablespoons neutral oil 1% tablespoons finely chopped garlic One 1-pound jicama, peeled and cut into medium matchsticks 1 large handful medium matchstick-cut carrot (optional, for great color) 8 ounces fully cooked savory-sweet sausage links, cut on the diagonal into slices about 2 inches long and a scant % inch thick (24 slices) 1 tablespoon maple syrup Ys, teaspoon Chinese five-spice powder 22 cups gently packed baby lettuce or sliced soft leaf lettuce (such as butter, Boston, or red leaf) 12 rice papers, each 8 inches wide 63 SNACKS Loaded with a variety of textures and savory-sweet flavors, this Saigon street-food favorite is a close cousin of Malaysian and Singaporean popiah (think a colorful mu shu wrap). But instead of encasing the filling in a delicate wheat flour-based wrapper, Vietnamese cooks use rice paper for their rolls, which are called bo bia. (If rice paper seems challenging, see Rice Paper Rolls 101 on page 42 for pointers.) The original version features sliced sweet Chinese sausages, which are unavailable at American supermarkets, so I doctor up sausages such as Aidells’ mango, which are mildly sweet with tropical over- tones; plus, they're fully cooked and easy to thinly slice. Garlicky stir-fried jicama, fluffy egg strips, and lettuce add complexity. The sauce is enjoyed both in the roll and on the side for dipping, resulting in a great one-two punch of flavor. / In a small bowl, whisk together the soy sauce, tahini, sriracha, and hoisin sauce. Taste and add enough of the water to create a salty- sweet-hot balance. Set the sauce aside. In another small bowl, beat the eggs with '/s teaspoon salt. Set a small nonstick skillet over medium heat and swirl in 2 tea- spoons of the oil. When hot, pour in the eggs and use a spatula to pull and push the edges toward the middle, allowing excess egg to flow out and set on the skillet. When mostly set, about 1 min- ute, turn the egg over. Cook for 15 to 20 seconds longer, until fully set and done, then transfer to a plate. When cooled enough to handle, cut the egg into quarters and then cut each quarter into Y2-inch-wide strips. Set aside. In a large skillet over medium heat, combine 2 tablespoons oil and the garlic. Let sizzle for 2 minutes, until light blond, then transfer to a large bowl. Turn the heat to high, add the jicama and carrot (if using) to the skillet, sprinkle in % teaspoon salt, and cook for 3 to 4 minutes, stirring, until crisp-tender. Add to the fried garlic and stir to combine. Set aside to cool. / CONTINUED JICAMA AND SAUSAGE RICE PAPER ROLLS / CONTINUED Reheat the skillet over medium-high and add the remaining 1 tea- spoon oil and the sausage. Add the maple syrup and cook, stirring occasionally, for 2 to 3 minutes to caramelize the sugar and brown the sausage a bit. Remove from the heat, sprinkle in the five-spice powder, and stir to combine. Transfer to a plate and let cool. Set up a rice paper-rolling station with the sauce, jicama, sausage, egg, lettuce, and rice papers. Nearby, have a large deep skillet or wide shallow bowl filled with 1 to 2 inches of very warm water. For each roll, slide a rice paper round in the warm water for a few sec- onds to wet both sides, then place on a cutting board or dinner plate. When the rice paper is pliable, about 1 minute, smear 1'/2 teaspoons sauce in the center of the lower third, painting an area about 4 inches by linch. Layer in 3 tablespoons lettuce, 2 to 3 tablespoons jicama, 1 or 2 egg strips, and 2 slices sausage. Bring up the bottom edge to cover the filling and roll twice. Fold in the sides and finish rolling to seal. (To replicate the photo opposite, don’t place the sausage atop the egg; roll the rice paper up once, then tuck in the sausage before finishing.) Present the rolls, whole or halved, with the remaining sauce for spooning into the rolls. NOTES / To peel jicama, use a knife to slice off a bit of the ends to keep the tuber steady on your cutting board as you saw off its tan, tough skin. Cut the naked jicama into matchsticks by hand, or slice it in a processor (or with a box grater) before stacking and cutting into matchsticks. The sauce, egg, sausage, and jicama can be cooked up to 2 days ahead. Refrigerate each one separately and return to room temperature before using. For herbaceous notes, add a handful of coarsely chopped fresh mint or basil (Thai or opal are great) to the lettuce. To make vegetarian rolls, swap in Sriracha Tofu (page 150) or its char siu variation for the sausage. 64 VIETNAMESE FOOD any day 68 70 fal 19 ae 79 82 84 87 89 GINGERY GREENS AND shrimp soup VERSATILE VEGETABLE soup SUPER-SIMPLE overnight rice porridge TANGY SEAFOOD stew VELVETY CORN AND coconut soup WONTONS IN gingery broth CHICKEN AND glass noodle soup SMOKED TURKEY pho ROAST CHICKEN NOODLE soup SPICY HUE NOODLE soup 3 Slurp up these soupy ideas, which start out with everyday quickies, progress to simmered specials, and finish with comforting noodles in broth. Their built-in versatility enables you to take them in many Viet-ish directions. soups GINGERY GREENS AND Shrimp soup SERVES 4 TAKES 35 MINUTES 1 tablespoon canola or other neutral oil Ye medium yellow or red onion, thinly sliced 52 cups water Fine sea salt 1 tablespoon fish sauce, plus more as needed One 8-ounce bunch mustard greens, coarsely chopped, including tender stems 12 large shrimp, peeled, deveined, and cut crosswise into thumbnail- width chunks, or split horizontally into symmetrical halves 12 teaspoons finely chopped peeled ginger Recently ground black pepper (optional) NOTES / Part of Vietnamese everyday meals, fragrant, wholesome, and fast soups like this one are called canh. Surprisingly, they're typically made with water and rely on gently sautéed onion, salt, and fish sauce for foundational depth. What often defines canh is a ton of leafy greens, cooked in the pot to contribute their flavor and nutrients. A little protein is dropped in for savory flair. At the Viet table, canh is not just a first course—you can help yourself to it throughout a meal to refresh your palate. This nimble soup plays well with other dishes, but you can make a light meal of it too. Just add warm bread and butter. Vf In a 3- to 4-quart saucepan over medium heat, warm the canola oil. When the oil is barely shimmering, add the onion and cook for about 4 minutes, stirring, until soft and sweetly fragrant. Add the water, Ye teaspoon salt, and fish sauce, then turn the heat to medium-high and bring to a boil. Adjust the heat to maintain a vigorous boil for 3 to 5 minutes to develop flavor. Add the greens, stirring them for even cooking. When the greens are very soft and cooked through, about 5 minutes, add the shrimp and ginger. When the shrimp are opaque and cooked through, 1 to 2 minutes, remove from the heat and let rest for 5 to 10 minutes, uncovered. Taste and add additional salt or fish sauce, if needed. Serve the soup in a communal bowl or ladle into individual serv --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*