Chạo tôm

Chạo tôm is a traditional Vietnamese dish that is popular in both the northern and southern regions of the country. The dish is made from shrimp paste, which is then moulded around a sugar cane stick and grilled. The name "Chạo tôm" translates to "grilled shrimp" in English.

History

The origins of Chạo tôm are believed to date back to the Nguyễn Dynasty, which ruled Vietnam from 1802 to 1945. The dish was a favourite of the royal court and was often served at banquets and special occasions. Over time, Chạo tôm became popular among the general population and is now a staple dish in Vietnamese cuisine.

Preparation

The preparation of Chạo tôm involves several steps. First, the shrimp are peeled and deveined, then ground into a paste. The paste is then seasoned with fish sauce, garlic, sugar, and pepper. Once the paste is well mixed, it is moulded around a sugar cane stick and then grilled over charcoal until it turns golden brown.

Serving

Chạo tôm is typically served with rice vermicelli, fresh herbs, and a dipping sauce made from fish sauce, sugar, lime juice, and chili. The sugar cane stick serves not only as a skewer but also infuses the shrimp paste with a sweet flavour during the grilling process. To eat, the grilled shrimp paste can be removed from the stick and wrapped in lettuce or rice paper, along with the vermicelli and herbs, and then dipped in the sauce.

Variations

While the traditional version of Chạo tôm is made with shrimp, there are also variations of the dish that use other types of seafood, such as crab or squid. In addition, some versions of the dish may include additional ingredients in the shrimp paste, such as pork or chicken.

Cultural Significance

Chạo tôm is not only a popular dish in Vietnam, but it is also a significant part of Vietnamese culture. The dish is often served during Tết, the Vietnamese New Year, and other special occasions. In addition, Chạo tôm is also a popular street food in cities like Hanoi and Ho Chi Minh City.

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  Bun Chao Tom 2008