National Dish Vietnam: Dua Hap Tom (Recipe)
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Discover the exotic flavours of Vietnam with Dua Hap Tom, a dish of plump prawns gently steamed in fragrant coconut milk. The sweetness of the sea meets the rich, creamy depth of coconut, lifted by handfuls of fresh herbs for a meal that feels both indulgent and refreshingly light. Whether served as a starter or a relaxed main, this coastal favourite brings the aroma and warmth of the Vietnamese kitchen straight to your table.
About Dua Hap Tom
Dua Hap Tom, also known as steamed prawns with coconut, is an authentic Vietnamese dish celebrated for its exotic blend of prawns, coconut and fragrant herbs. It draws together the briny flavours of the sea and the creamy richness of coconut milk to create something genuinely special. Light enough to serve as a starter yet satisfying enough for a main, it is a wonderful example of the seafood-led cooking found along Vietnam’s long coastline.
Ingredients (serves 1–2)
- 200g fresh prawns
- 200ml coconut milk
- 1 garlic clove
- 1 small onion
- 1 bunch fresh coriander
- 1 tsp fish sauce
- Salt and pepper, to taste
Shopping for the ingredients
When shopping for Dua Hap Tom, it pays to focus on freshness and quality. Buy your prawns from a fishmonger or fish market if you can, and check that they look clean and smell of nothing more than the sea. Tinned coconut milk is easy to find in any well-stocked supermarket or Asian grocery, and a good bunch of fresh coriander will round out the shopping list.
Preparing the dish
Preparing Dua Hap Tom is straightforward and quick. Begin by rinsing and peeling the prawns, removing the dark vein and leaving them to drain. Finely chop the garlic and onion, then wash, dry and roughly chop the fresh coriander. Having everything prepped and within reach means the cooking itself comes together in just a few minutes.
Step-by-step instructions
- Heat a pan over medium heat and add a little oil.
- Add the chopped garlic and onion and fry until golden.
- Add the prawns and cook until they turn pink.
- Pour in the coconut milk and the fish sauce.
- Let the mixture simmer gently over low heat until the prawns are cooked through.
- Finally, stir in the chopped coriander and season with salt and pepper to taste.
Gluten-free / lactose-free version
This recipe is already gluten-free and lactose-free, which makes it a brilliant choice for anyone with those intolerances. Use only a small amount of fish sauce, and swap it for a certified gluten-free alternative if you need to be especially careful. Because the creaminess comes entirely from coconut rather than dairy, there is nothing further to change.
Tips for vegans and vegetarians
To make Dua Hap Tom vegan or vegetarian, replace the prawns with tofu or young green jackfruit, both of which soak up the coconut sauce beautifully. Use a plant-based seasoning such as soy sauce or tamari in place of the fish sauce. These simple swaps keep the dish full-flavoured and satisfying while making it suitable for a plant-based diet, much like the crowd-pleasing Goi Cuon Tom Thit can be adapted.
More tips and tricks
For a more intense flavour, marinate the prawns in the fish sauce for a few hours or even overnight — this deepens the taste and makes them wonderfully tender. A couple of bruised lemongrass stalks added to the pan lend the dish a brighter, more fragrant edge. A squeeze of lime at the end works much the same magic.
Adapting the recipe to your taste
Depending on your personal preferences, this recipe is easy to adjust. If you like a bit of heat, add a finely chopped chilli to the pan. For a touch of sweetness, stir a little palm sugar or brown sugar into the sauce. Experiment with the seasonings until you find your perfect balance — the same playful approach that makes Ca Xot Chua Ngot so versatile.
Ingredient substitutions
If some ingredients are hard to find, there are easy alternatives. Frozen prawns work just as well as fresh ones, and dried coriander can stand in for fresh, though the flavour will be stronger and a little different. The coconut milk can also be swapped for a lighter coconut cream if you prefer a thinner sauce.
Drink pairing ideas
Light, fresh drinks suit a dish like Dua Hap Tom best. A dry white wine or a delicate Riesling complements the coconut and seafood beautifully. For an alcohol-free option, a glass of freshly squeezed lime or lemon juice makes a wonderfully refreshing match.
Serving and presentation ideas
Present the dish on a large, rustic plate, garnished with fresh herbs and a wedge of lime. A bed of jasmine rice makes a lovely base for the prawns and their sauce. Set out a small bowl of chopped coriander and sliced spring onions on the side so your guests can help themselves and finish each plate to their own taste.
A bit of history
Dua Hap Tom is a traditional dish from Vietnam, especially popular in the country’s coastal regions. It reflects the diverse, flavour-rich cooking of a nation shaped by its abundance of seafood and coconut. Every ingredient and every bite carries something of Vietnam’s history and culture — a story you can taste across the whole of Vietnamese cuisine.
More recipe ideas
Summary: Dua Hap Tom
Dua Hap Tom is a first-class dish that combines simplicity with finesse. The pairing of prawns and coconut milk strikes a perfect balance of flavour and texture, while the fresh herbs keep every mouthful lively. Whether you serve it as a starter or a main, the recipe is flexible enough to suit different tastes and dietary needs. Make it for family or friends and enjoy a taste of Vietnam at home.
