A Guide to Chạo Tôm

Fact: Chạo tôm used to be a part of a royal course for the king and generals in Vietnam.

#116 in Vietnam

Chạo Tôm: Basic Information

Pronunciation

/chow tom/

Alternative Name(s)

Dish Type

Grilled and barbecued dishes

Course

Appetizer, main course

Mealtime

Anytime

Popular Variations

Chạo Tôm: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Thua Thien Hue

Chạo Tôm: Ingredients and Preparation

Main Ingredients

Shrimp, sugarcane sticks

Main Cooking Method

Grilling or pan-frying

Preparation Process

Ground shrimp is mixed with pork paste, wrapped around sugarcane sticks, grilled, or pan-fried.

Chạo Tôm: A Deep Dive

Cultural Significance

A traditional dish in Hue

Taste

Savory

Texture

Firm

Aroma

Savory

Color

Golden brown

Serving Style

On a plate

Serving Temperature

Warm or at room temperature

Accompaniment

Fresh herbs, diluted fish sauce, woven rice noodles.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

123 calories, according to data of Nutritionix for a piece of Chao Tom.

Popularity

Vietnam, especially in the Central regions

Popular Similar Dishes

Nem Nướng

Popular Dining Area

Local restaurants, households in Vietnam

Chạo tôm is a traditional Vietnamese dish coming from Hue made using mainly shrimp. Today, chạo tôm is often served at weddings and special events in Vietnam or as a street food option.

Ideally, the shrimp meat is ground with pork paste to form a smooth mixture. Then, chefs will wrap the meat mixture around the cut-up long sugarcane sticks.

Afterward, chạo tôm is grilled or pan-fried for a firm meat texture with a juicy profile. For serving, locals often have chạo tôm with fresh herbs, diluted fish sauce, and woven rice noodles. Sometimes, people even replace the sugarcane pieces with long stalks of lemongrass.

Stick around to expand your knowledge in producing classic chạo tôm of local Vietnamese. Also, let me unveil to you the good and bad effects of enjoying chạo tôm and the common concerns revolving around it. Plus, don’t miss the chance to uncover the specialties that share the same concept as chạo tôm.

Key Points

Chạo tôm is a traditional Vietnamese dish of shrimp meat wrapped around sugarcane sticks.
Chạo tôm is from Hue and is served at weddings and special events

Chạo Tôm Images

How to Make Chạo Tôm?

In Vietnam, chạo tôm is relatively easy to make. It often requires five simple steps:

Step 1: Prepare Shrimp Paste

Blend shrimp (and pork if used) into a paste, adding garlic, shallots, fish sauce, sugar, salt, and pepper to form a smooth mixture.

Step 2: Wrap Around Sugarcane

Mold the shrimp paste around 5-6 inch sugarcane sticks, ensuring an even layer.

Step 3: Grill or Pan-fry

Cook the chạo tôm on a medium-heat grill or in a lightly oiled frying pan until golden brown and cooked through.

Step 4: Serve

Present chạo tôm with fresh herbs, lettuce, nước chấm (dipping sauce), and enjoy the sugarcane’s sweet juice post-consumption.

Afterward, make sure to look into the pros and cons of consuming chạo tôm to avoid any unwanted effects on your body.

Pros and Cons of Eating Chạo Tôm

These are a few advantages and disadvantages of savoring chạo tôm that people should be aware of:

Pros

Rich in protein: Shrimp, the main ingredient, is a great source of lean protein, essential for muscle building and repair.
Versatility: Chạo tôm is served as an appetizer or part of a main course, fitting into various meal settings.
Unique texture: The combination of the firm yet juicy shrimp paste with the crunchy texture of the sugarcane stick (or lemongrass) provides a unique and enjoyable eating experience.

Cons

Sodium content: If prepared with high-sodium ingredients like fish sauce, it can contribute to a higher sodium intake.
Cholesterol content: Shrimp is high in cholesterol, which might be a concern for individuals monitoring their cholesterol levels.

Remember, these are only a few aspects that people often encounter when eating chạo tôm. Also, I suggest taking a look at some of the inquiries that chạo tôm raises.

Chạo Tôm FAQs

Yes, lemongrass stalks are a common alternative to sugarcane sticks.

Cooked chạo tôm can be stored in the refrigerator for a couple of days, but it’s best enjoyed fresh.

No, as it contains shrimp, it’s not suitable for those with shellfish allergies.

Make sure the shrimp meat is finely ground and sticky. Wet your hands when molding the paste around the sticks to prevent sticking.

Yes, you can freeze the uncooked shrimp paste on the sticks. Thaw in the refrigerator before cooking.

Similar Dishes of Chạo Tôm

Nem Nướng

Nem nướng is a Vietnamese dish consisting of grilled seasoned ground pork skewers, often served with fresh herbs, rice paper, vermicelli noodles, and dipping sauce.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

Chạo Tôm

Chạo Tôm: Basic Information

Chạo Tôm: Origin and Region

Chạo Tôm: Ingredients and Preparation

Chạo Tôm: A Deep Dive

Chạo Tôm Images