I admit that I never dare to try the second sauce because it’s really strong and pungent… I apologize for being unable to provide a recipe for a diluted shrimp paste dipping sauce… Cooking method. Shrimp paste (mam tom) is a fermented condiment widely used in Vietnamese cuisine and Southeast Asian cooking in general.It is made from fermenting crushed shrimps with salt. Plus, they are easy to stir-fry and take only a few minutes to cook. It’s easy to cook Vietnamese … I got myself some fresh sugar cane and adapted my recipe of tau hu ky (shrimp paste with bean curd skin) and deep-fried them. Shrimp paste is thick and has a purple color. Share. Northern Vietnamese favor a more finely ground paste made from big shrimps, while Central Vietnamese make a rougher, redder paste from the tiny, krill-like shrimp found there. While I always order them at restaurants, I have never attempted to make chao tom at home until recently.
Advertisement Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer. The sugarcane skewer infuses a subtle sweetness to the shrimp paste and we love biting into the sugarcane as a chaser after the savory grilled shrimp.

This simple Vietnamese shrimp recipe combines all the yummy flavors of the Southeast Asian part of the world into one package: The shrimp are salty, sweet, savory and spicy all at once. Vietnamese Chicken Curry Recipe. It is famous for its pungent and stinky smell. Note: If both types of sugar cane are unavailable, use skewers. Ingredients.

The second one is a diluted shrimp paste dipping sauce. Ingredient: shrimp paste; Ingredient: shrimp paste. Chao Tom (Sugarcane Shrimp) is another one our favorite traditional Vietnamese appetizers from the central region of Vietnam and Hue, the imperial capital.

Chao tom, or Vietnamese sugar cane shrimp is one of the appetizer dishes that I absolutely adore.. From “The Foods of Vietnam” by Nicole Rauthie.

Cooking Time: 1 hr 15 mins .
Chả cá Lã Vọng Recipe – La Vong Turmeric Grilled Fish. Yield: 4 to 6 servings.


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