Chao Tom

Introduction

History

Chao Tom has been a staple in Vietnamese cuisine for centuries. It is believed to have originated in the coastal regions of Vietnam, where shrimp is abundant and a popular ingredient in many dishes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use fresh shrimp for the best flavor.

- Grilling the shrimp adds a smoky flavor to the dish.

- Adjust the sugar and fish sauce to suit your taste preferences.

Serving Suggestions

Chao Tom can be served as a main dish with rice or as an appetizer with a dipping sauce.

Cooking Techniques

Grilling the shrimp adds a smoky flavor to the dish.

Ingredient Substitutions

You can use chicken or pork instead of shrimp for a different variation of the dish.

Make Ahead Tips

You can prepare the shrimp paste ahead of time and grill it when ready to serve.

Presentation Ideas

Serve Chao Tom on skewers for a fun and festive presentation.

Pairing Recommendations

Chao Tom pairs well with steamed rice and a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Each serving of Chao Tom contains approximately 150 calories.

Carbohydrates

Chao Tom is low in carbohydrates, making it a great option for those watching their carb intake.

Fats

Shrimp is a good source of healthy fats, making Chao Tom a nutritious dish.

Proteins

Shrimp is a high-protein food, making Chao Tom a great option for those looking to increase their protein intake.

Vitamins and minerals

Shrimp is rich in vitamins and minerals, including vitamin B12, selenium, and zinc.

Alergens

Chao Tom contains shrimp, which is a common allergen. Those with shellfish allergies should avoid this dish.

Summary

Chao Tom is a nutritious dish that is low in carbs, high in protein, and rich in vitamins and minerals.

Summary

Chao Tom is a delicious and nutritious dish that is perfect for any occasion. Enjoy the flavors of Vietnam with this flavorful shrimp paste recipe.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Chao Tom. It was a warm summer day, and my dear friend Mrs. Nguyen invited me over to her house for a cooking lesson. Mrs. Nguyen was a wonderful cook, and I always admired her skills in the kitchen. Little did I know that this cooking lesson would change my culinary world forever.

As I entered Mrs. Nguyen's kitchen, I was greeted by the aroma of fragrant herbs and spices. She handed me a mortar and pestle and instructed me to pound together garlic, shallots, lemongrass, and sugar until it formed a smooth paste. The scent of the freshly pounded herbs filled the air, and I knew that this dish was going to be something special.

Next, Mrs. Nguyen showed me how to mix the shrimp paste with the herb paste, along with some fish sauce and cornstarch. She then taught me how to shape the mixture into small, elongated pieces around sugarcane sticks. The sugarcane added a subtle sweetness to the dish, complementing the savory flavors of the shrimp and herbs.

After shaping the Chao Tom skewers, Mrs. Nguyen taught me how to cook them on a hot grill until they were perfectly charred and cooked through. The smell of the sizzling shrimp filled the kitchen, and my mouth watered in anticipation of tasting the finished dish.

Once the Chao Tom skewers were cooked, Mrs. Nguyen served them alongside a platter of fresh herbs, lettuce leaves, rice vermicelli, and nuoc cham dipping sauce. She showed me how to assemble the dish, wrapping a piece of Chao Tom in a lettuce leaf with some herbs and vermicelli, before dipping it in the tangy nuoc cham sauce.

The first bite of the Chao Tom was a revelation. The flavors of the shrimp, herbs, and sugarcane melded together perfectly, creating a dish that was both savory and slightly sweet. The freshness of the herbs and lettuce added a vibrant contrast to the rich flavors of the shrimp, making each bite a burst of deliciousness.

Mrs. Nguyen smiled as she watched me savor the dish, knowing that she had passed on her culinary knowledge to me. She told me that this recipe had been passed down through generations in her family, and she was honored to share it with me. I thanked her profusely for her generosity and promised to make Chao Tom for my own family and friends.

From that day on, Chao Tom became a regular dish in my household. I would make it for special occasions and family gatherings, always recalling the lesson I had learned from Mrs. Nguyen. Over the years, I have added my own touches to the recipe, experimenting with different herbs and spices to create my own version of this beloved dish.

I am grateful to Mrs. Nguyen for introducing me to the wonders of Chao Tom and for inspiring me to continue my culinary journey. This recipe has become a cherished part of my cooking repertoire, a delicious reminder of the bond between friends and the joy of sharing good food with loved ones. And every time I make Chao Tom, I am transported back to that warm summer day in Mrs. Nguyen's kitchen, pounding herbs in a mortar and pestle and discovering the magic of Vietnamese cuisine.

Categories

| Coconut Water Recipes | Vietnamese Recipes | Vietnamese Snacks |

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