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
- Finely mince the shrimp or pulse in a food processor until smooth.
- 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.
- Cover and refrigerate for at least 30 minutes to firm up.
Step 2: Shape the shrimp mixture
- Lightly oil your hands to prevent sticking.
- 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)