National Dish Vietnam: Chao Tom (Recipe)
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Discover Chao Tom, one of Vietnam’s most beloved appetisers! Succulent prawn paste is moulded around lengths of sugar cane, then grilled until golden and fragrant. As it cooks, the cane releases a gentle sweetness that seeps into the savoury prawn, creating a dish with an unmistakable flavour and texture. Bring the elegant tastes of imperial Hue straight to your own kitchen.
About Chao Tom
Chao Tom, also known as prawn paste skewers, is a classic Vietnamese dish prized for its unique texture and distinctive flavour. The skewers are built around a paste made from fresh prawns blended with a careful mix of seasonings. They are traditionally moulded onto sugar cane sticks, which lend the dish a subtle sweetness and an extra layer of aroma. Chao Tom works beautifully as a starter or as part of a larger spread, and is a wonderful introduction to the refined side of Vietnamese cuisine.
Ingredients (serves 1–2)
- 200 g fresh prawns, peeled and deveined
- 1 egg white
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 50 g pork fat, finely chopped
- 1 tablespoon cornflour
- 2 garlic cloves, chopped
- 4 sugar cane sticks
Shopping for the ingredients
When shopping for Chao Tom, pay particular attention to the freshness of the prawns. Fresh prawns have a firm texture and a faintly sweet smell. Sugar cane sticks can be found in specialist Asian grocers or at markets that stock more exotic produce. For the best results, buy the pork fat fresh from your butcher so you are working with the finest possible quality.
Preparing the dish
A little groundwork goes a long way towards the success of Chao Tom. First, clean and devein the prawns thoroughly. The pork fat needs to be chopped finely so it blends into a smooth, even paste. Cut the sugar cane sticks into pieces roughly 10 cm long. Getting these steps out of the way means the rest of the preparation moves along quickly and without fuss.
Step-by-step instructions
- Place the cleaned prawns, pork fat, garlic, fish sauce, sugar, salt, pepper, egg white and cornflour in a food processor and blend to a fine paste.
- With damp hands, mould the paste around the sugar cane sticks.
- Lay the prepared skewers on a lightly oiled baking tray and bake in a preheated oven at 180°C for about 20 minutes, until golden and cooked through.
- Alternatively, fry the skewers in a little oil over medium heat until golden brown all over.
Gluten-free / lactose-free version
For a gluten-free version, swap the cornflour for rice flour, which has the same binding properties. As the dish is naturally lactose-free, no further changes are needed there. Do, however, make sure to choose a gluten-free fish sauce if that is important for your diet.
Tips for vegans and vegetarians
To turn Chao Tom into a vegan dish, use tofu or tempeh in place of the prawns. These ingredients offer a similar texture and soak up the seasonings nicely. You can also reach for a plant-based alternative to fish sauce, such as soy sauce or tamari, to keep that all-important umami depth. For more inspiration, try the meat-free Dau Sot Xa Ot.
More tips and tricks
To deepen the flavour of Chao Tom, let the prawn paste rest in the fridge for 30 minutes before moulding it onto the sugar cane. This gives the aromas time to come together. You can also add lemongrass to the paste for a fresh, citrusy lift. Aim to shape the skewers evenly so they cook at the same rate.
Adapting the recipe to your taste
Chao Tom is a brilliant canvas for experimenting with different seasonings and aromatics. Try adding chilli flakes or fresh herbs such as coriander and mint to give the dish your own signature. If you prefer something milder, simply scale back the seasoning. Adjusting the recipe to suit your palate is easy and makes for a truly personal eating experience.
Ingredient substitutions
If you have no pork fat to hand, or simply fancy a lighter alternative, chicken breast works well, or you can use prawns on their own. For a meat-free version, mushrooms or aubergine bring a comparable flavour and texture. Other types of fish can also stand in for the prawns, opening the door to fresh new variations — much like the seafood that shines in Tom Kho Tau.
Drink pairing ideas
Chao Tom pairs beautifully with Vietnamese drinks such as freshly brewed green tea or jasmine tea. A light, fruity white wine or a crisp rosé also harmonises well with the prawns and the sweet note of the sugar cane. For an alcohol-free option, a homemade lime iced tea or a refreshing coconut water rounds the meal off perfectly.
Serving and presentation ideas
The presentation of Chao Tom can be a real showstopper. Serve the skewers on a bed of fresh herbs alongside accompaniments such as rice noodles and a crunchy salad. A decorative bowl of a punchy dipping sauce like nuoc cham completes the dish. Use banana leaves or a bamboo mat as a base to underline the traditional Vietnamese style.
A bit of history
Chao Tom has its roots in the rich culinary tradition of Vietnam, and in particular the region around the imperial city of Hue. The dish became known for its unique blend of sweet and savoury flavours, and was treasured as a speciality served at special occasions and festivals. Today Chao Tom appears on the menus of Vietnamese restaurants the world over, standing as a symbol of the variety and depth of Vietnamese cuisine.
More recipe ideas
Summary: Chao Tom
Chao Tom is a delicious, traditional Vietnamese dish defined by its unique combination of prawn paste and sugar cane sticks. The recipe offers plenty of scope for adaptation, so you can tailor it to your own tastes and dietary needs. With the right ingredients and a little preparation, this dish comes together effortlessly and brings an exotic touch to any meal. Give Chao Tom a try and discover the captivating flavours of Vietnam.
