Chao tom (Shrimp paste on sugar cane) is a rustic dish of Vietnamese people, made from simple ingredients such as fresh shrimp and some accompanying spices, and it tastes absolutely delicious.
Experience the Authentic Taste of Chao tom
Chao tom is a popular Vietnamese dish. Each Chao tom roll has a golden brown color, a fragrant aroma, and is a perfect combination of the sweetness from fresh shrimp and the freshness of sugarcane, along with other delicate spices. The sweetness of the sugarcane enhances the flavor of the ground shrimp and when grilled, the aroma is incredibly enticing.
Chao tom has a chewy, slightly crispy texture and a fragrant natural aroma. It’s neither dry nor crumbly. After grilling or frying, drizzle some hot scallion oil, sprinkle with roasted peanuts and fried shallots, and it’s hard to resist.
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Chao tom can be enjoyed with rice vermicelli or fresh rice noodles, along with fresh herbs, promising to be a wonderful dish for the whole family. You can also enjoy it wrapped in rice paper with lettuce and herbs, dipped in a sweet and sour fish sauce for a delicious and flavorful meal.
Chao tom, a dish deeply rooted in the soul of Hue, is more than just a simple meal; it’s a testament to Vietnamese culinary culture. Originating from the opulent palaces, Chao tom has become a beloved staple on dining tables across the country. Not only is it delicious, but Chao tom also evokes a sense of warmth and familiarity, reminiscent of cozy family gatherings.
Made from the freshest ingredients such as fresh shrimp, minced pork, scallions, and distinctive spices. Through the skillful hands of the chef, these ingredients are harmoniously combined to create golden brown, fragrant Chao tom rolls. When enjoyed, you will experience the natural sweetness of the shrimp, the rich fattiness of the meat, and the alluring aroma of various spices. Chao tom is often served with fresh herbs, fresh rice noodles, and sweet and sour fish sauce, creating a delicious and nutritious dish.
A Simple Guide to Making Authentic Vietnamese Chao tom
Ingredients
- 250 grams of minced shrimp, frozen for 40 minutes (Peel and clean fresh shrimp, then grind them)
- 25 grams cornstarch
- ½ teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce or approximately 1 tablespoon fish sauce
- 1 egg white
- ½ teaspoon sugar
- 5 sugarcane sticks
- 2 tablespoons finely chopped carrots
- 1 small green onion, finely chopped
Sauce Ingredients
- 3 tablespoons sweet chili sauce
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 4 tablespoons water
To make Chao tom, follow these simple steps
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Step 1: Put the ground shrimp, tapioca starch, egg white, sugar, soy sauce, oyster sauce, and pepper into a bowl. Wear gloves and mix the shrimp with the seasonings for about 10-12 minutes.
Step 2: Add the green onions and carrots to the shrimp mixture and mix for an additional 5 minutes. Then, refrigerate for 25-30 minutes until the mixture becomes slightly firm and sticky, making it easier to mold around the sugarcane sticks.
Step 3: Boil a pot of water and steam the shrimp mixture for about 5 minutes.
Step 4: Heat oil in a pan over medium-high heat. Fry each sugarcane-wrapped shrimp until golden brown on all sides. Drain on paper towels.
Can’t find sugarcane? No worries! Fresh lemongrass is a fantastic substitute. Look for thick stalks, about an inch wide at their base. I typically use the bottom five inches for the best texture, but the upper parts work too.
Another unexpected option is fennel fronds – that part we usually toss. Trust me, it’s surprisingly good! Both lemongrass and fennel pair perfectly with shrimp, offering a sturdy chew without being overwhelming. I’ve tested all three and they’re all delicious.
