Chạo Tôm with Lemongrass Skewers

Chao Tom or Vietnamese sugarcane shrimp skewers are a lowkey popular Vietnamese appetizer. It’s one of those things where if you know, you know. It is made of a shrimp and pork paste wrapped around a sugarcane stick that is fried to perfection. In this post, learn how to make my easy version of this popular dish with sticks of lemongrass instead of sugarcane. Included are tips and tricks on how to get that signature bouncy texture.

One of my favorite traditional Vietnamese food experiences is eating Banh Hoi. A large plate of noodle sheets, vegetables, and your choice of proteins placed in the center of the table where people can grab what they want. For me, one of the cornerstones of Banh Hoi is Chao Tom or Vietnamese sugarcane shrimp.

How I developed this Chạo Tôm recipe

Chao Tom is shrimp and pork paste grilled on a sugarcane stick. It has a unique bouncy texture with a balance of sweet, smoky, and savory flavors. My goal for this recipe was to make it as simple and accessible as possible. The hardest part of making this recipe was trying to find all the ingredients. The hardest one to find was sugarcane. I looked for weeks and even had my mom look near her house in Orange County, and it was impossible. So I decided to write this recipe using lemongrass as the skewers instead.

I tested this recipe a few times, testing out different cooking methods to find the best one. In my first test, I steamed and seared the sugarcane shrimp skewers. It tasted a bit bland but the biggest issue was the color. It didn’t have that nice golden brown color that I was used to seeing. So in my next test, I fried the skewers until they were golden brown. This time, they tasted so much better and so much more authentic. I ended up sticking with the fry method. Traditionally, Chao Tom is steamed then fried, but I thought it wasn’t worth the extra work to add that extra first step.

Making Chạo Tôm at home (with tips!)

1. To a food processor, add 1 lb of shrimp,1/2 c of pork paste, 1 tsp of corn starch, 1 thinly sliced green onion, 2 tbsp of lemongrass, 2 tsp of fish sauce, 1/2 tsp of chicken bouillon powder, 1 tsp of salt, 1/2 tsp of granulated sugar, and 1/2 tsp white pepper. Pulse until a thick paste forms.
   • Tip #1: Processing the shrimp paste thoroughly gives it that signature bounce texture.
2. Taste the mixture before forming your skewers. Take a small piece and sear it in a pan, then taste for seasoning. Add more salt or fish sauce if it tastes bland.
3. Divide the shrimp paste into 8 equal pieces. Each piece should be ~70 grams. Prep 8 4-inch pieces of lemongrass.
4. Put on some gloves then oil your hands and the plate you will use for your prepped Chao Tom. This will prevent the shrimp skewers from sticking to your hands and the plate.
   • Tip #2: I like to constantly re-oil my hands as I form each shrimp skewer. The shrimp paste is very sticky.
5. Take a piece of the shrimp paste and flatten it in your palm. Place a lemongrass stick in the center, ~1/2 inch from the top edge of the shrimp paste. Enclose the lemongrass with the shrimp paste. Place it on the prepped plate and repeat the process with the rest of the shrimp paste.
6. Heat 4 cups of avocado oil to 350 degrees F. Fry the shrimp skewers in batches for 5 minutes until golden brown.
   • Tip #3: You can use more or less avocado oil. Use as much as you need to fully submerge the skewers in oil
7. Place shrimp skewers on some paper towels to absorb excess oil before serving.

How I like to eat Chạo Tôm

Chao Tom is widely considered Vietnamese party food. The way I like to eat Chao Tom and how most Vietnamese people eat it is on a Banh Hoi plate or as a Vietnamese appetizer with fresh herbs, vermicelli, and nuoc cham. People grab what they want from the plate to make a lettuce wrap. Simply take a piece of lettuce, top it with fresh herbs and a piece of Vietnamese sugarcane shrimp, and enjoy it with the dipping sauce! However, if I’m just by myself trying to make dinner, I eat it in a vermicelli bowl.

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