This classic Vietnamese street food dish, Chao Tom, features plump shrimp skewered on stalks of sugar cane. As the shrimp grill over high heat, the natural sugars in the cane caramelize, infusing the seafood with a subtle, sweet aroma while the stalks themselves become a tasty, fibrous snack. The shrimp are brushed with a simple yet potent glaze of minced garlic, rock sugar, and a touch of pork fat or oil, creating a savory-sweet balance that is irresistible. It is perfect for summer barbecues, casual gatherings, or as an elegant appetizer. The technique is simple, but the result is a smoky, tender bite that captures the essence of Vietnamese outdoor dining. Serve with a side of roasted rice powder and fresh herbs for the authentic experience.
Shrimp On Sugar Cane (Chao Tom
Description
This classic Vietnamese street food dish, Chao Tom, features plump shrimp skewered on stalks of sugar cane. As the shrimp grill over high heat, the natural sugars in the cane caramelize, infusing the seafood with a subtle, sweet aroma while the stalks themselves become a tasty, fibrous snack. The shrimp are brushed with a simple yet potent glaze of minced garlic, rock sugar, and a touch of pork fat or oil, creating a savory-sweet balance that is irresistible. It is perfect for summer barbecues, casual gatherings, or as an elegant appetizer. The technique is simple, but the result is a smoky, tender bite that captures the essence of Vietnamese outdoor dining. Serve with a side of roasted rice powder and fresh herbs for the authentic experience.Ingredients
Directions
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Prepare the sugar cane by cutting it into twelve-inch sections. Peel the outer layer to expose the juicy inner stalk, then sharpen one end of each section to create a point for skewering.
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In a small bowl, combine the minced garlic, pounded rock sugar, and diced boiled pork fat. Mix well to create a coarse, aromatic paste.
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Thread the raw shrimp onto the sharpened ends of the sugar cane stalks, arranging them in a spiral or line pattern depending on the size of the shrimp.
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Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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Place the skewered shrimp on the grill. Brush the shrimp generously with the garlic-sugar-pork fat mixture.
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Grill the shrimp for 2-3 minutes per side, basting occasionally with the remaining glaze, until the shrimp are opaque and cooked through.
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Remove from heat and serve immediately while hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 105.8kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 355.8mg15%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.1g1%
- Sugars 1.5g
- Protein 22.9g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with a small bowl of roasted rice powder mixed with salt and pepper for dipping, and dried rice papers for wrapping if desired.
If fresh sugar cane is unavailable, you can use wooden skewers, but soaking them in water for 30 minutes beforehand is essential to prevent burning. The sugar cane adds a unique sweet flavor that cannot be replicated.
Pork fat is traditional for its rich flavor, but you can substitute with neutral vegetable oil or butter if a vegetarian option is preferred.
