Bì Chay (Vegetarian Shredded Pork)

Ingredients

• 50 gdried bean curd sheets
• 140 g (¾ US cup)brown rice
• 1.5 kgtaro
• 350 gcarrot
• 300 gsweet potato (purple or orange)
• 450 gjicama
• 40 ggreen bean thread
• 300 gvegetarian ham (or fried tofu, or both)
• ¾ tbsp (or to taste)salt
• ¾ tbsp (or to taste)sugar
• 2 tspvegetable stock powder
• 1.18 L (5 US cups; ½ US cup for frying the ham, then extra as needed for frying)cooking oil

Instructions

1. 1

   Toast the rice

   Toast the brown rice over low heat for 15 minutes, or until golden brown. Leave it to cool for 10 minutes.

2. 2

   Grind the rice

   Grind the cooled rice into a fine powder. Alternatively, use ready-ground roasted rice powder from an Asian supermarket.

3. 3

   Shred the vegetables

   Cut all the vegetables into thin strips, keeping each type separate so you can fry them according to their different cooking times.

4. 4

   Slice the ham

   Cut the vegetarian ham into slices 1 cm thick.

5. 5

   Fry the ham

   Heat ½ US cup of oil in a pan or pot over high heat. Fry the ham for 3 minutes on each side, or until golden, then transfer it to a paper-towel-lined plate to drain.

6. 6

   Fry the bean curd

   Using the same oil, carefully lay in one bean curd sheet at a time. Remove each sheet as soon as it bubbles; it will be soft at first and crisp as it cools. Repeat with the remaining sheets, then add the green bean threads.

7. 7

   Puff the threads

   Remove the green bean threads from the oil as soon as they puff up. Separate them before frying rather than leaving them in a clump, so the strands can puff evenly.

8. 8

   Fry the vegetables

   Add the remaining oil and heat it over high heat. Carefully fry a handful of one vegetable at a time, spreading it across the oil’s surface so it cooks evenly. Lift each batch out with a spider ladle and drain it on paper towels. Carrot, sweet potato and jicama take about 50 seconds; taro takes about 20 seconds. For a less crunchy result, stir-fry the carrot and jicama instead.

9. 9

   Slice the ham

   Cut the fried vegetarian ham into thin strips or slices, as you prefer, and set it aside.

10. 10

    Combine the ingredients

    Put all the ingredients, including the seasonings, in a bowl. Press the fried bean curd sheets to break them into smaller pieces, and gently crush the green bean threads into shards.

11. 11

    Slice the ham again

    Slice the fried vegetarian ham into thin strips or slices, as you prefer.

12. 12

    Combine the ingredients again

    Put all the ingredients, including the seasonings, in a bowl. Press the fried bean curd sheets into smaller pieces and gently crush the green bean threads into shards.

13. 13

    Mix everything

    Mix until the ingredients are evenly combined.

14. 14

    Serve immediately

    Serve straight away.

What is Bì Chay?

Bì Chay is a vegetarian version of Vietnamese bì, a shredded mixture traditionally associated with pork and toasted rice powder. This version brings together fried vegetable strips, bean curd and vegetarian ham, with rice powder and seasonings to tie the mix together.

Its appeal is the contrast between crisp strands and savoury, chewy pieces. Frying each vegetable separately helps keep that texture rather than letting everything soften at once.

Nutrition and macros by portion

The nutrition label shows one serving as written: 588 calories, 19g protein, 102g carbs, 12g fat.

The rice, taro, sweet potato and other vegetables provide most of the carbohydrates, while cooking oil contributes much of the fat. Bean curd sheets and vegetarian ham contribute protein, with some also coming from the other ingredients. Serve a portion with fresh vegetables to add a fresh contrast to the fried mixture.

The toasted rice powder

Brown rice: Toast it gently until golden, then let it cool fully before grinding. A fine powder coats the shredded ingredients more evenly than coarse grains.

Ready-ground option: Roasted rice powder is sold in some Asian supermarkets. If using it, follow the recipe’s mixing step and add it with the other ingredients.

Keep the vegetables separate

Thin strips: Cut the vegetables to a similar thickness so they fry quickly, but keep each type in its own pile. Their cooking times differ, so combining them in the oil would make it harder to remove each batch at the right moment.

Small batches: Fry a handful at a time and spread the strips over the oil’s surface. This limits clumping and helps the pieces cook more evenly.

Frying for crunch

Hot oil: The bean curd sheets and green bean threads bubble or puff as soon as they meet the oil. Handle them carefully, and remove them promptly once they change texture.

Vegetable timing: Carrot, sweet potato and jicama take about 50 seconds, while taro takes about 20 seconds. Use those times as a guide and lift each batch out when cooked.

Choosing a softer texture

Crisp version: The recipe fries all the vegetable strips, creating a crunchy mixture that is best served straight away.

Less crunch: The recipe suggests stir-frying the carrot and jicama instead of deep-frying them. Keep the other ingredients as directed for a mix of softer and crisp textures.

Mixing and serving

Break up the fried bean curd sheets and green bean threads gently in the bowl so they become smaller pieces without turning to dust. Add the toasted rice powder and seasonings with the other ingredients, then mix thoroughly.

Serve immediately, as the fried components are at their crispest then. Bì Chay can be served on its own or alongside rice and fresh vegetables for a more rounded meal.

Recipe notes & tips

• Toast the rice over low heat and let it cool before grinding, so it can be made into a fine powder.
• Keep each shredded vegetable separate, as the recipe gives them different frying times.
• Fry the bean curd sheets individually and take them out as soon as they bubble.
• Separate the green bean threads before putting them in the oil so they do not puff as one clump.
• Spread each handful of vegetables over the oil’s surface and drain cooked batches on paper towels.
• For less crunch, stir-fry the carrot and jicama instead of frying them in oil.

Variations

• Use fried tofu: Replace the vegetarian ham with fried tofu, as suggested in the ingredient list.
• Combine the proteins: Use both vegetarian ham and fried tofu in place of some of the ham.
• Choose sweet potato: Use purple or orange sweet potato, according to preference.
• Soften two vegetables: Stir-fry the carrot and jicama for a less crunchy version.
• Adjust the seasoning: Add salt and sugar to taste rather than using the stated amounts.

Common mistakes to avoid

• Grinding warm rice: Let it cool for 10 minutes before grinding so it is ready to become a fine powder.
• Frying mixed vegetables together: Keep each type separate so you can take it out after its own cooking time.
• Crowding the oil: Fry only a handful at a time and spread the strips over the surface to reduce clumping.
• Leaving bean curd sheets too long: Remove them when they bubble; they crisp as they cool.
• Frying green bean threads in a ball: Separate the strands first so they can puff individually.
• Over-crushing the fried pieces: Break the sheets and threads into shards gently rather than pulverising them.

How to store

For the best crunch, serve Bì Chay immediately. Refrigerate leftovers in an airtight container and use within 3 days; the fried ingredients will soften, and reheating in a dry pan or oven can help restore some crispness.

Frequently asked questions