Cut the jicama and carrots into thin strips. Boil the Chinese sausages in water, then slice thinly. Beat the eggs and mix in 3 tablespoons of milk to make them easier to cook into thin omelets. Cook all the eggs into thin omelets.

Roll up each omelet and slice thinly.

To make the dipping sauce: Finely chop the chicken liver, shallots, garlic, and chili. In a pan, sauté the shallots, garlic, and chili, then add the chicken liver and stir well. Add the hoisin sauce and bring to a boil over medium heat. Add 1 teaspoon chicken bouillon powder and 1 tablespoon sugar. Dissolve 1 tablespoon cornstarch in water, then slowly add to the sauce until it thickens slightly. Turn off the heat and sprinkle with fried shallots and roasted peanuts on top. Roll each bò bía with the warm jicama mixture and enjoy.