Chạo Tôm Vietnamese Sugarcane Shrimp

Chạo Tôm is a traditional Vietnamese appetizer from Huế made with a springy shrimp and pork paste wrapped around sugarcane sticks, then steamed and pan-fried until golden. The sugarcane adds a subtle sweetness while the shrimp paste creates a firm, juicy texture. Serve this Vietnamese specialty with rice paper, bánh hỏi, fresh herbs, vegetables, and nước chấm dipping sauce.

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Step 1

Thaw the shrimp, peel and devein them, then pat completely dry. Removing excess moisture helps the shrimp paste develop a firm and springy texture.

Step 2

Pound cold shrimp in small batches until it becomes a coarse, sticky paste. This Vietnamese quết technique helps create the characteristic elastic texture of chạo tôm.

Step 3

Pound cold shrimp in small batches until it becomes a coarse, sticky paste. This Vietnamese quết technique helps create the characteristic elastic texture of chạo tôm.

Step 4

Cover the shrimp mixture and refrigerate for at least 2 hours. Chilling firms the paste and makes it easier to shape around sugarcane.

Step 5

Cut sugarcane into 5–6 inch (12–15 cm) sticks. Split thicker pieces lengthwise until each stick is easier to wrap with shrimp paste.

Step 6

Oil your hands lightly, divide the shrimp paste into portions, flatten each portion, place sugarcane in the center, and mold the paste evenly around the stick.

Step 7

Steam the shaped skewers until the shrimp paste sets and holds its shape before frying or grilling.

Step 8

Pan-fry the steamed skewers over medium heat until the surface becomes lightly golden and fragrant. Rotate the skewers to cook evenly.

Step 9

Mix lime juice, sugar, water, and fish sauce until balanced. Add garlic, chili, rice vinegar, and carrot if desired.

Step 10

Serve hot chạo tôm with rice paper, bánh hỏi, lettuce, fresh herbs, cucumber, pickled vegetables, and dipping sauce.

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