Chạo Tôm (Vietnamese Sugar Cane Shrimp)

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Chạo Tôm (Vietnamese Sugar Cane Shrimp)

Chạo tôm is a traditional Vietnamese dish that originated in Central Vietnam, particularly in the Huế region. It consists of shrimp paste wrapped around a sugarcane stick, then grilled or steamed. The dish reflects the royal cuisine of Huế, known for its delicate flavors and elegant presentation.

The name “chạo tôm” comes from:

  • “Chạo”, which refers to finely minced meat or seafood.
  • “Tôm”, meaning shrimp.

Historically, chạo tôm was a delicacy enjoyed in the imperial courts of Vietnam. The sugarcane not only serves as a skewer but also infuses the shrimp paste with a subtle sweetness as it cooks. Today, it is commonly served as an appetizer or part of bún (vermicelli) dishes in Vietnamese cuisine.

Ingredients

For the shrimp paste:

  • 1 lb (450g) shrimp (peeled and deveined)
  • 1 tbsp fish sauce
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1 tsp minced garlic
  • 1 tsp minced shallots
  • 1 tbsp vegetable oil
  • 1 egg white
  • 1 tbsp finely chopped scallions
  • 1 tbsp finely chopped lemongrass (optional)

Other ingredients:

  • 6–8 sugarcane sticks (cut into 4-inch pieces, or substitute lemongrass stalks)
  • Cooking oil (for grilling or frying)
  • Rice paper, vermicelli noodles, fresh herbs, and dipping sauce (for serving)

Instructions

Step 1: Prepare the shrimp paste

  1. Finely mince the shrimp or pulse in a food processor until smooth.
  2. In a mixing bowl, combine the shrimp paste with fish sauce, cornstarch, sugar, salt, white pepper, garlic, shallots, egg white, vegetable oil, scallions, and lemongrass. Mix well until it becomes a sticky, smooth paste.
  3. Cover and refrigerate for at least 30 minutes to firm up.

Step 2: Shape the shrimp mixture

  1. Lightly oil your hands to prevent sticking.
  2. Take a small handful of the shrimp paste and wrap it around each sugarcane stick, molding it evenly.

Step 3: Cook the chạo tôm

  • Grilling:Lightly oil a grill and cook the shrimp-wrapped sugarcane over medium heat for about 5–7 minutes, turning occasionally until golden and fully cooked.
  • Frying: Heat oil in a pan and shallow-fry the chạo tôm until golden brown and cooked through.
  • Steaming (optional):Steam the shrimp sticks for 5 minutes before grilling or frying to ensure even cooking.

Step 4: Serve

  • Serve with rice paper, vermicelli noodles, fresh herbs (mint, cilantro, Thai basil), and lettuce.
  • Enjoy with nuoc cham(Vietnamese dipping sauce) or a light hoisin-peanut sauce.
  • Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages. 

Chao Tom (Vietnamese Sugar Cane Shrimp)