Chạo Tôm Recipe

Richie

By Richie

Lastest Updated June 26, 2024
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Chao Tom Intro

Chạo tôm is a Vietnamese dish made with grilled shrimp paste on sugarcane sticks. Another English translation of its name is “sugarcane shrimp.” It has an intriguing history and a widespread reputation in Vietnam.

This post will provide comprehensive guidance on this addictive Vietnamese dish. You will learn what makes chạo tôm unique, what tools and ingredients it needs, how to make it at home, and how to serve it best. The key to stirring up your meals or parties is right here!

What Is Vietnamese Sugarcane Shrimp?

Chao Tom2

Chạo tôm, or Vietnamese sugarcane shrimp, is a dish that comes from Hue, the capital city of the former Nguyen dynasty. Many local cooks, tour guides, and travel writers claim royal chefs once served it to the kings and high-ranking ministers and officials in the imperial court.

Each serving consists of a thick layer of springy and succulent grilled shrimp paste on a sugarcane stick. The stick is chewable and will release sweet juice when you munch it.

Take a bite, and you will see how the sugary juice with a floral scent mixes wonderfully with the savory flavor of the shrimp paste. Chạo tôm is a famous appetizer for special occasions, like wedding banquets, death anniversaries, and birthday parties.

While the sugarcane version is widely popular, the classic version uses lemongrass sticks, adding a lemony and slightly spicy flavor that complements shrimp and other seafood.

What Are The Recommended Tools for Making Chạo Tôm?

Chạo tôm needs the same tools that other grilled dishes require. I bet BBQ fans already have all of them, such as:

  • Oven: Any oven with the grill setting can do the job. Even a toaster oven can be an ideal option. But you should ensure that the sticks don’t touch each other inside it.
  • Mixing bowl: For mixing the ingredients of the shrimp paste.
  • Eco-friendly disposable plastic gloves: Wear eco-friendly disposable gloves or reusable natural latex gloves to mix the shrimp paste and shape the sticks for food safety and to prevent sticking.
  • Cooking Oil Spray: Spray the sticks before and during grilling, making them juicy on the inside and springy on the outside. It is also used to prevent the shrimp paste from clinging to the gloves.
  • Food Processor: In the past, Vietnamese cooks had to prepare the shrimp paste with a mortar and pestle, which was a labor- and time-consuming process. Nowadays, you can do so with a food processor.
  • A Pair Of Tongs: For transferring shrimp sticks in and out of the oven.
  • Sieve (optional): For moving the pork fat cubes out of the cooking pot.
  • Cooking pot (optional): For blanching pork fat.
Chao Tom Tools

What Are The Ingredients for Chạo Tôm?

Chạo tôm recipe calls for some ingredients such as shrimp (obviously), different types of pork products, sugarcane sticks, and various Vietnamese condiments. You can easily find them at Asian grocery stores or large supermarkets.

For Chạo Tôm

  • Shrimp: Fresh shrimp are the ideal ingredients, but frozen ones are acceptable. Some recipes suggest using prawns, but since they are more expensive than shrimp and don’t produce any noticeable improvement in the flavor, I prefer shrimp.
  • Pork paste: For binding the shrimp paste ingredients together and improving its juiciness.
  • Pork fat: For adding richness and moisture to the shrimp paste. My recipe requires cutting the pork fat into very small cubes so that they will melt away after grilling. You can replace pork fat with ground pork belly or vegetable oil, but the result won’t be the same.
  • Sugarcane sticks: For creating the base of chạo tôm. Fresh sugarcane sticks are often hard to find, but canned sugarcane isn’t.
  • Egg: For binding the ingredients of the shrimp paste and creating a golden color after cooking.
  • Scallions and oil garnish: Another ingredient for adding moistness to the shrimp paste. It also makes the shrimp paste more aromatic.
  • Minced garlic and shallots: For improving the flavor and aroma of chạo tôm.
  • Seasoning: I use ground black pepper, red pepper powder (used for kimchi), brown sugar, and soup powder for this dish. For red pepper powder, I choose the Chackhan brand.
Chao Tom Ingredients1

For Serving

  • Vegetables and leafy greens: My favorites are cucumbers, lettuce, Thai basil, Vietnamese balm, beefsteak plant, etc.
  • Starchy dishes: Rice paper rolled with chạo tôm and vegetables is a popular choice. You can also enjoy these sticks with rice noodles.
  • Nước chấm (Vietnamese dipping sauce): This is the most well-known condiment to go with chạo tôm. You can create a simple version with hot water, Vietnamese fish sauce, brown sugar, lemon juice, minced garlic, and chili peppers.
Chao Tom Ingredients2

How to Make Chạo Tôm

The cooking process of chạo tôm will be clearly shown in below 5 steps.

Step 1: Prepare The Ingredients

Wash the vegetables and let them drain.

Peel and devein shrimp. You can clean shrimp quickly with just a pair of scissors, though buying pre-cleaned shrimp is also possible.

Dice pork fat into small cubes.

Chao Tom Step 1 Prepare Ingredients1

Cut each sugarcane stick to a length of 4 inches (10 centimeters) and quarter it lengthwise. You can also thin it by hacking away the sides.

Chao Tom Step 1 Prepare Ingredients2

Blanch them in boiling water for 45 – 60 seconds before immersing them in cold water. Sift them out and let them drain. The purpose of the step is to remove the odor and impurities in the fat.

Chao Tom Step 1 Prepare Ingredients3

Step 2 Prepare The Shrimp Paste

Run the cleaned shrimp through the food processor until you get a coarse paste.

Chao Tom Step 2 Prepare Shrimp Paste1

Add these components to the mixing bowl

  • 1 egg
  • 2.11 cups of shrimp paste
  • 3.53 ounces of pork paste
  • 3.53 ounces of pork fat
  • 2 tablespoons of scallions and oil garnish
  • 0.53 ounces of minced garlic and shallots
  • 1 teaspoon of black pepper
  • 1 teaspoon of brown sugar
  • 1 teaspoon of chili powder
  • 0.5 teaspoon of soup powder

Put on eco-friendly disposable plastic gloves and mix the ingredients thoroughly.

Chao Tom Step 2 Prepare Shrimp Paste2

Step 3: Shape Chạo Tôm Sticks

Put on another pair of eco-friendly disposable plastic gloves and spray them with oil.

Scoop out a suitable amount of shrimp paste, put it in the palm of your hand, and flatten it into a small circle. Place a sugarcane stick on top of it, then close the hand with the shrimp paste tightly to make the shrimp paste stick to the sugarcane.

Rotate the stick with your free hand while using the other hand to pat out the shrimp paste and ensure that it covers the stick evenly. Ideally, the complete sticks should look like a thin and elongated chicken thigh.

Repeat the process for the remaining sugarcane sticks.

Chao Tom Step 3 Shape Chao Tom Sticks

Step 4: Grill Chạo Tôm Sticks

Preheat the oven to 392°F (200°C) for 5 minutes.

Arrange the chạo tôm sticks on the tray and grill at 356°F (180°C) for 10 minutes.

Chao Tom Step 4 Grill Chao Tom Sticks1
Chao Tom Step 4 Grill Chao Tom Sticks2

Remove the tray from the oven and turn over the sticks.

Chao Tom Step 4 Grill Chao Tom Sticks3

Spray them with oil and bake for another 5 minutes.

Chao Tom Step 4 Grill Chao Tom Sticks4
Chao Tom Step 4 Grill Chao Tom Sticks5

While waiting for them to cook, you can make the dipping sauce.

Chao Tom Step 4 Grill Chao Tom Sticks6

Step 5: Complete The Dish

Serve the dish with rice noodles, rice paper, herbs, and the dipping sauce.

My favorite approach is to make a fresh spring roll with a piece of chạo tôm and dip it in the sauce. But you can enjoy the dish in other ways, such as dipping a stick directly in the sauce.

Chao Tom Outro

Tips to Prepare and Serve Chạo Tôm

Here are the must-know tricks to prepare and serve the best Vietnamese sugarcane shrimp.

  • Cook chạo tôm with a charcoal grill: Before modern ovens arrived, charcoal grills were the most popular tools for making Chao Tom. They add a pleasantly smoky tone to the dish.
  • Use an air-fryer: If you want deep-fried chạo tôm, you can work with an air-fryer to reduce the oil content. Remember to spray them with enough oil to keep them moist and juicy.
  • Don’t cook them too early: To keep the crispy texture of this dish, I prefer to prepare it just before the meal as these delights are ideally served hot.
  • Adjust the amount of seasoning: This recipe uses as many spices as the authentic recipe requires, but feel free to change the seasoning according to your liking.
  • Add minced pork: To create more servings, you can incorporate minced pork into the shrimp paste. Don’t forget to combine it with the other ingredients thoroughly.
  • Improve consistency: Chill the shrimp in the freezer for 20 minutes, then repeatedly throw the shrimp paste against the bowl’s walls to enhance its texture. You can also steam these sticks for a few minutes before grilling them.
  • Serving: Locals often enjoy these foods with rice noodles, rice paper, nước chấm, and vegetables, including star fruits, green bananas, or tomatoes. If nước chấm is unavailable, Sriracha or sweet chili sauce works well.

How to Store and Reheat Chạo Tôm

To store chạo tôm, put everything, including the sugarcane sticks, in an airtight container and transfer it to the fridge. They will stay good for 2 – 3 days. To store the dish in the freezer for 2 – 3 months, use a freezer-friendly bag.

To restore cold sticks to their former crispy glory, you can reheat them in a skillet or a microwave. Drizzling a little water or scallions and oil garnish over them during the cooking process will keep them juicy.

Are You Ready To Grill Some Chạo Tôm?

Shaping the shrimp paste for chạo tôm sticks is fun, and grilling it with an oven is a breeze. Even better, the whole process doesn’t take much time: around half an hour or even less.

Many chefs and food enthusiasts have been captivated by the rich flavors and innovative presentation of these Vietnamese sugarcane shrimp, so let’s join the club! Leave a comment below if you have any questions about this recipe. And please share this post with your friends!

Vietnamese Grilled And Barbecued Dishes Chao Tom

Vietnamese Sugarcane Shrimp Recipe (Chạo Tôm)

A delicious and eye-catchy appetizer, chạo tôm is the delight of many big parties in Vietnam. Learn how to make it in your kitchen and discover its appeal yourself!
5 from 2 votes
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Course: Appetizer
Cuisine: Vietnamese
Keyword: Chạo Tôm, Vietnamese Sugarcane Shrimp
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 492kcal

Equipment

  • Oven (with grill setting)
  • Mixing Bowl
  • Food Prep Gloves
  • Cooking Oil Sprayer
  • Food processor

Ingredients

US Customary – Metric

The Shrimp Paste

  • 500 grams fresh shrimp
  • 100 grams pork paste
  • 100 grams pork fat
  • 1 egg
  • 12 small sugarcane sticks
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • ½ teaspoon soup powder
  • 2 tablespoons scallions and oil garnish
  • 15 grams minced garlic and shallots

The Dipping Sauce

  • 100 ml hot water
  • 75 ml Vietnamese fish sauce
  • 70 grams brown sugar
  • Lemon juice
  • Minced garlic and chili peppers

Others:

  • Vegetables: cucumbers lettuce, Thai basil, Vietnamese balm, beefsteak plant, etc.
  • Starchy sides: rice noodles rice paper

Instructions 

  • Clean the shrimp and let them drain. Dice pork fat into small cubes.
    Chao Tom Step 1 Prepare Ingredients1
  • Cut each sugarcane stick to a length of 4 inches (10 centimeters and quarter it lengthwise.
    Chao Tom Step 1 Prepare Ingredients2
  • Blanch the pork fat in boiling water for 45 – 60 seconds before immersing them in cold water. Sift them out and let them drain.
    Chao Tom Step 1 Prepare Ingredients3
  • Blend the shrimp coarsely in the food processor.
    Chao Tom Step 2 Prepare Shrimp Paste1
  • Mix the shrimp paste, pork paste, pork fat, scallions and oil garnish, minced garlic, minced shallots, an egg, brown sugar, chili powder, black pepper, and soup powder thoroughly in the mixing bowl.
    Chao Tom Step 2 Prepare Shrimp Paste2
  • Put a suitable amount of shrimp paste in the palm of your hand. Place a sugarcane stick on top of it, then close the hand with the shrimp paste tightly.
    Rotate the stick with your free hand while using the other hand to pat out the shrimp paste and ensure that it covers the stick evenly.
    Chao Tom Step 3 Shape Chao Tom Sticks
  • Repeat the process for the remaining sugarcane sticks. Preheat the oven to 400°F (204°C) for 5 minutes.
    Arrange the sticks on the tray.
    Chao Tom Step 4 Grill Chao Tom Sticks1
  • Grill at 356°F (180°C) for 10 minutes.
    Chao Tom Step 4 Grill Chao Tom Sticks2
  • Remove the tray from the oven and turn over the sticks.
    Chao Tom Step 4 Grill Chao Tom Sticks3
  • Spray them with oil.
    Chao Tom Step 4 Grill Chao Tom Sticks4
  • And then bake for another 5 minutes.
    Chao Tom Step 4 Grill Chao Tom Sticks5
  • Make the dipping sauce with hot water, Vietnamese fish sauce, brown sugar, lemon juice, minced garlic, and chili peppers.
    Chao Tom Step 4 Grill Chao Tom Sticks6
  • Serve the dish with rice noodles, rice paper, herbs, and the dipping sauce.
    Chao Tom Outro

Video

Notes

  • The instructions are for preparing 4 servings.
  • You can try cooking chạo tôm with a charcoal grill or an air-fryer.
  • Cook them just before serving to keep them hot and crispy.
  • Feel free to adjust the amount of seasoning to suit your preference.
  • Add minced pork to create bigger sticks.
  • You can take optional preparation steps like freezing the shrimp for a short time before blending them, throwing the shrimp paste against the walls of the bowl multiple times, and steaming the sticks for several minutes before grilling them.

Nutrition

Calories: 492kcal | Carbohydrates: 19g | Protein: 32g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 284mg | Sodium: 2218mg | Potassium: 513mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.
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Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

5 from 2 votes (2 ratings without comment)

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