Chạo Tôm (Sugarcane Shrimp) – Vietnam’s legendary sugarcane shrimp. This sublime street food delicacy ingeniously combines the sweetness of fresh sugarcane with the briny snap of plump shrimp. You should try Sugarcane Shrimp because it’s a one-of-a-kind Vietnamese street food that tantalizes all your senses. While seemingly simple, perfecting the art of Sugarcane Shrimp requires nuanced understanding of texture, timing and temperature. Let’s with us follow Vietnamese Chảo Tôm recipe at home in this post.
What is Chạo Tôm?
Chạo Tôm originated in the coastal Vietnamese city of Nha Trang, where both sugarcane and shrimp are local ingredients. It came about as a creative use of these readily available foods. The dish likely first emerged in the 19th or early 20th century.
Though its exact origins are uncertain, Sugarcane Shrimp has become tied to Nha Trang’s identity. It’s considered a specialty food of the region. Locals take pride in making Sugarcane Shrimp with the freshest caught shrimp and in-season sugarcane.
The main ingredients in Chạo Tôm are:
- Shrimp – large whiteleg or tiger prawns are most common
- Sugarcane – preferably young, tender stalks
- Scallions
- Fish sauce
- Black pepper
- Salt
- Vegetable oil
The shrimp contributes its sweet, briny flavor and bouncy texture. The sugarcane provides crunch and caramelized sweetness when grilled. Scallions add an oniony punch, while fish sauce gives an umami depth. Black pepper brings a hint of spice. Salt balances all the flavors. The vegetable oil helps the shrimp and sugarcane caramelize and crisp up.
The most important step in making Chạo Tôm is properly grilling the shrimp-filled sugarcane. It must cook long enough for the juices to permeate the cane and for the exterior to caramelize. But you don’t want to overcook the shrimp inside. Timing this delicate process just right results in optimal flavor and texture.
What makes Chạo Tôm (Sugarcane Shrimp) so unique?
This crispy Vietnamese street food stands out for its tasty combination of fresh shrimp, sugarcane, and spices. The shrimp gets a lovely caramelized flavor from the sugarcane grilling, while still maintaining a juicy bounce. Both sweet and savory, with a bit of crunch, Chạo Tôm is a treat for the senses. It’s a fun interactive meal too, as you peel the shrimp right off the stick to dip into your nuoc cham sauce.
How to Make Chạo Tôm – Sugarcane Shrimp?
Young, tender sugarcane stalks are best for Chạo Tôm. The ideal cane is around 1 inch in diameter, so it can fully absorb the shrimp flavors yet still crisp up well. Select flexible, lightweight stalks without brown spots.
Choose plump shrimp with clear eyes and a pleasant aroma. Tiger prawns are great, though any large white shrimp works. For maximum juiciness, use shrimp with the heads on. Check for freshness by giving a slight press – the flesh should bounce back.
Essential spices for Sugarcane Shrimp include fish sauce, black pepper, and salt. High-quality fish sauce gives an umami punch without overpowering. Freshly ground black pepper provides a gentle heat. And salt boosts overall flavor.
To achieve the signature crispy texture, grill the shrimp cane over hot coals. Use long barbecue skewers to easily turn the cane. Grill about 5-7 minutes per side until lightly charred. Then let rest a few minutes before eating.
Serving Suggestions for Sugarcane Shrimp
The traditional dipping sauce for Sugarcane Shrimp is nuoc cham. This classic Vietnamese sauce combines fish sauce, lime juice, sugar, garlic, and chili peppers. You can also use soy sauce with sliced chilies.
Chạo Tôm pairs well with vermicelli noodles and fresh herbs. Other delicious sides include steamed rice, stir-fried morning glory, Vietnamese spring rolls, and green mango salad. A cold beer or soda cleans the palate.
For presentation, lay Sugarcane Shrimp ticks over a bed of lettuce or herbs. Place the dipping sauce in small bowls with slices of lime, green chilies, and lemon wedges for squeezing. You can also spear the shrimp sticks upright in a pineapple chunk or watermelon half.
Where to Find Sugarcane Shrimp?
In Nha Trang, the birthplace of Chạo Tôm, you’ll find it sold all over. Visitors must try it from the famous street carts along Tran Phu Street. Other spots in Nha Trang renowned for excellent Chạo Tôm include Trieu Duong Harbor and local night markets.
In Ho Chi Minh City, Quán Cô Đầm makes fabulous Chạo Tôm. Highly reviewed street stalls like Bà Sáu and Bà Năm also serve top-notch versions. In Hanoi, New Day Restaurant offers Sugarcane Shrimp with a Northern twist.
FAQ: Chạo Tôm
Is Chạo Tôm a popular street food in Vietnam?
Yes, it’s very popular, especially in coastal cities. Chạo Tôm is considered a specialty snack of Nha Trang.
How does Chạo Tôm differ from other Vietnamese shrimp snacks?
It stands out for its use of sugarcane, which gives texture and sweetness. The shrimp is also grilled, rather than fried like other shrimp snacks.
Are there regional variations of Chạo Tôm?
Some regions use different dipping sauces, like a spicier nam prik sauce. More northern versions may contain dill and lemongrass. But the core is shrimp and sugarcane.
How does Chạo Tôm compare to similar shrimp dishes in Southeast Asia?
It’s unique for its sugarcane. Most dishes like satay don’t include it. The dipping sauce also differs from satay’s peanut sauce.
Conclusion: Chạo Tôm recipe
Chạo Tôm offers a one-of-a-kind eating experience thanks to its combo of succulent shrimp and sweet, crispy sugarcane. It tantalizes multiple senses with its crunchy textures, savory and salty flavors, interactive peeling, and aromatic grill char. When in Vietnam, be sure to try this iconic street food specialty. Let the locals know you appreciate their culture by savoring Sugarcane Shrimp the right way – with hands peeling shrimp straight off the stick.
Chạo Tôm (Sugarcane Shrimp) recipe
Notes
- You can adjust the amount of sugar, fish sauce, and white pepper to your taste preference.
- If you don't have sugarcane stalks, you can use bamboo skewers or metal skewers. Just be sure to soak them in water for at least 10 minutes to prevent burning.
- Leftover Chạo Tôm can be stored in the refrigerator for up to 2 days. Reheat them gently in a pan or steamer until warmed through.
Ingredients
- 1. Main Ingredients:
- - 1 - 1.5 lbs Peeled, deveined Shrimp
- - As needed cut into skewers Sugarcane stalks
- 2. Shrimp Paste:
- - 3-4 Minced Garlic cloves
- - 2-3 Minced Shallot bulbs
- - 1/2 - 1 tbsp Sugar
- - 1 - 1.5 tbsp Fish sauce
- - 1/2 tsp White pepper
- - 1/4 - 1/2 tsp Salt
- - 1 Beaten Egg
- 3. Optional Ingredients:
- - 200g Ground or finely chopped Pork belly
- - 1.5 tsp Cornstarch For binding
- - 1 tbsp Minced Lemongrass
- - 1 Minced Chili pepper
- - 1-2 tbsp Cooking oil For processing and grilling
Instructions
- Prepare the shrimp: Peel and devein the shrimp. Pat them dry with paper towels. If using pork belly, mince or chop it very finely.
- Marinate the shrimp: In a large bowl, combine the shrimp, garlic, shallot, sugar, fish sauce, white pepper, salt, and egg. Mix well and marinate for at least 15 minutes, or up to 30 minutes, to allow the flavors to develop.
- (Optional) Add binding: If your mixture seems loose, you can add cornstarch for binding. Start with 1/2 teaspoon and add more as needed until the mixture holds together well.
- (Optional) Add aromatics: Lemongrass and chili pepper can be added for extra flavor. Finely mince them and incorporate them into the shrimp mixture.
- Assemble the Chạo Tôm: Soak the sugarcane stalks in water for at least 10 minutes to prevent burning during grilling. Thread the shrimp onto the sugarcane skewers. You can pack them tightly or leave some space between them for faster cooking.
- Grilling: Heat a grill or grill pan over medium heat. Brush the Chạo Tôm with oil and grill for 5-10 minutes per side, or until the shrimp are cooked through and opaque. You can also broil them in the oven for a few minutes to achieve a similar effect.
- (Optional) Steaming: As an alternative cooking method, you can steam the Chạo Tôm for 10-15 minutes in a steamer basket over boiling water. This will result in a more delicate texture.
- Serve: Serve Chạo Tôm hot with your favorite dipping sauce, such as nuoc cham or sweet chili sauce. Enjoy!
Nutrition Facts
Chạo Tôm (Sugarcane Shrimp) recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 250-350 | |
| % Daily Value* | ||
| Total Fat 10-20g | 15.4% | |
| Saturated Fat 3-5g | 15% | |
| Trans Fat | ||
| Cholesterol 200-300mg (depending on shrimp amount) | 66.7% | |
| Sodium 500-700mg (depending on fish sauce amount) | 20.8% | |
| Total Carbohydrate 10-15g | 3.3% | |
| Dietary Fiber | 0 | |
| Sugars 5-10g (depending on sugar amount) | ||
| Protein 20-30g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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