Dish

Chạo tôm

Shrimp Paste on Sugar Cane

Chạo tôm is made by mixing shrimp paste with garlic, sugar, and spices. The mixture is then formed into small patties and grilled on skewers over an open flame. The dish is often served with rice noodles and fresh herbs.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Appetizer

Origins and history

Chạo tôm has been a popular dish in Vietnam for centuries. The dish was originally made as a way to use up leftover shrimp paste. Today, the dish is still popular in Vietnam and is often served at traditional Vietnamese restaurants and festivals.

Dietary considerations

Gluten-free, suitable for pescatarians

Variations

There are many variations of Chạo tôm, with different types of spices and herbs used. Some recipes call for the addition of lemongrass or chili to the shrimp paste. Others use different types of seafood, such as crab or scallops, to make the dish.

Presentation and garnishing

When making Chạo tôm, be sure to use fresh shrimp paste and high-quality spices. The patties should be grilled until they are golden brown and crispy on the outside, but still moist and tender on the inside. Garnish with fresh herbs, such as cilantro or basil, for added flavor.

Tips & Tricks

To prevent the shrimp paste from sticking to the skewers, soak the skewers in water for at least 30 minutes before grilling. You can also add a little bit of oil to the shrimp paste mixture to help prevent sticking.

Side-dishes

Chạo tôm is often served with rice noodles, fresh herbs, and pickled vegetables. It pairs well with beer or white wine, such as a Sauvignon Blanc or Pinot Grigio.