Mock Pork Skin (Bì Chay)

I have no idea where the name, Bi Chay, comes from, but Bì means "skin". There are many Vietnamese dishes related to this recipe, such as Bún bì chay, Bánh mì bì, Bì cuốn chay, and Cơm tấm bì. If not a vegetarian, pork skin and pork meat are the main ingredients for this same named recipe. I will make this dish for vegetarians because it is much healthier. When my mother was young, she was a chef for the Quang Minh Temple in Chicago. At every Buddhist celebration, this dish was a hit. My mom told me, “Serving this dish to and pleasing a big crowd is easy because people have choices.” I used to help her cut carrots, jicama, or deep-fry the cellophane noodles, but for the final stage, she was the only person to finish the preparation. For many years now, I make this dish to remind me of the wonderful time that my mom and I had at the Quang Minh Temple.

Ingredients:
8 oz firm tofu, drained
1 small jacama, julienned
2 carrots, julienned
2 potatoes, shredded
1 oz cellophane noodles
2 oz fresh king oyster and button mushrooms, julienned
1 oz rice powder (Thính)
2 garlic cloves, minced
2 shallots, sliced
1 cup of peanut oil
Seasoning:
2 tbs soy sauce
1 tbs sugar
1 tsp salt
1/2 tsp black pepper

Directions:
Heat oil and fry the shallots until crispy. Remove the crispy shallots.
Slice tofu and deep-fry in the shallots oil until golden. Julienne the tofu.

Deep-fry the cellophane noodles in the same oil in small portions, until crispy. Set aside.

Deep-fry the potatoes until golden brown. Remove.

In a sauté pan, add 2 tbs oil. Add garlic and cook until fragrant. Stir in jicama, mushrooms, and carrots.

Season with soy sauce, salt, black pepper, and sugar. Cook for 5 minutes or until the vegetables are wilted.

Remove and place in a large mixing bowl.
Add tofu, potatoes, rice powder, crispy shallots, and crispy cellophane noodles to the jicama-carrots. Gently mix them well. The cellophane noodles still have their crunchiness after mixing together. Season again with salt, if needed. Now the Bì Chay is ready to serve.

 

Bì cuốn chay

 

Bún bì chay