Bì chay is probably one of my favorite Vietnamese vegetarian street foods. Not only is it a popular everyday eat, but it is also very common at temples. It's a mix of fried Asian ingredients such as tofu, taro, potatoes, jicama and fine vermicelli noodles. The whole mix is topped with dry toasted jasmine rice mill. It gives a nice aroma and chewy texture to the blend.
Whenever I pack sandwiches for a picnic, I either make the good ol' cheese and vegetable sandwich or an Asian-style sandwich, which is called bánh mì chay. It is a Vietnamese-style baguette sandwich stuffed with bì chay, pickled daikon and carrots, and green sliced chiles.
You can also simply eat bì chay with bún (bún chay), the vegetarian equivalent of bún cá chiên (fried fish with vermicelli rice noodles).
If you want to serve this as a appetizer (bì cuốn chay) for a vegetarian crowd, just wrap the bì chay in rice paper and create little spring rolls. Full Recipe...