Chao Tom

Shrimp paste formed around sugarcane sticks often served alongside vermicelli noodles for dipping.

A Brief History of Chạo Tôm

Chạo Tôm, or grilled shrimp paste on sugarcane, is a delightful Vietnamese dish that showcases the country's love for fresh seafood and innovative cooking techniques. Originating from the coastal regions of Vietnam, this dish combines the sweetness of shrimp with the natural sweetness of sugarcane, creating a unique flavor profile that is both savory and slightly sweet. Traditionally served at family gatherings and special occasions, Chạo Tôm has become a popular appetizer in Vietnamese cuisine, often enjoyed with vermicelli noodles and fresh herbs.  

This recipe serves 4 people and is perfect for impressing guests at your next dinner party or enjoying a delicious meal at home.

 

Why Chạo Tôm is a Healthy Choice

Lean Protein: The primary ingredient, shrimp, is an excellent source of lean protein, crucial for muscle growth and repair.

Low Calorie Content: Compared to many fried appetizers, Chạo Tôm is relatively low in calories, making it a healthier snack option.

Nutrient-Dense: Fresh herbs and vegetables boost the dish's nutritional value, adding essential vitamins and minerals.

Natural Sweetness: Sugarcane contributes a unique flavor and sweetness without any added sugars.

 

Ingredients

For the Shrimp Paste:

• 1 lb (450g) shrimp, peeled and deveined
• 2-3 stalks sugarcane (cut into 6-inch lengths) or lemongrass sticks
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1/2 inch piece ginger, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3/4 tsp fish sauce
• 1/2 tsp chicken bouillon (optional)
• 1 1/2 tsp sugar
• 1 tsp oil (plus more for frying)
• 1 tsp potato starch (or cornstarch)

For Serving:

• Vermicelli noodles (bún)
• Fresh herbs: mint, cilantro, and Thai basil
• Lettuce leaves (for wrapping)
• Nước Chấm (Vietnamese dipping sauce)
  

 

Step-by-Step Instructions

Preparing the Shrimp Paste

1. Prepare the Shrimp:

   • In a food processor, combine the peeled shrimp, minced garlic, shallot, ginger, salt, black pepper, fish sauce, chicken bouillon (if using), sugar, oil, and potato starch. Blend until smooth. Scrape down the sides as needed.

2. Chill the Mixture:

   • Transfer the shrimp paste to a bowl and refrigerate for about 10 minutes to firm up, making it easier to handle.

Wrapping Around Sugarcane

1. Prepare Sugarcane Sticks:

   • Peel the tough outer layers of fresh sugarcane and cut into 6-inch lengths. If using lemongrass, trim and lightly pound to release the aroma.

2. Wrap the Shrimp Paste:

   • Lightly oil your hands to prevent sticking. Take a spoonful of the chilled shrimp paste, flatten it in your palm, and wrap it around the end of each sugarcane or lemongrass stick until covered.

Cooking Chạo Tôm

1. Grill or Fry:
   • Grilling: Preheat the grill to medium heat. Grill each stick for 5-7 minutes, turning occasionally, until cooked through with grill marks.
   • Frying: Heat about 2 inches of oil in a deep pan over medium heat. Carefully add shrimp sticks in batches and fry for about 5 minutes, turning halfway, until golden brown.

Serving

1. Prepare Noodles and Herbs:

   • Cook vermicelli noodles according to package instructions. Drain and rinse under cold water.
   • Arrange fresh herbs and lettuce leaves on a serving platter.

2. Serve with Dipping Sauce:

   • Present Chạo Tôm hot with vermicelli noodles, fresh herbs, lettuce leaves for wrapping, and Nước Chấm for dipping.
    

Tips for Perfect Chạo Tôm

Use Fresh Ingredients: Fresh shrimp yield the best flavor; if using frozen, ensure they are properly thawed.

Keep It Chilled: Keeping the shrimp paste cold helps maintain its texture while cooking.

Grilling for Flavor: Grilling adds a wonderful smoky flavor that complements the sweetness of sugarcane.

Customize Your Seasoning: Feel free to adjust the spices to your taste; adding chili can introduce a delightful kick.

 

Discover more about Vietnam's Noodles