Shrimp Mousse on Sugar Cane (vietnamese Chao Tom)

READY IN: 35mins
Recipe by Nolita_Food

A traditional Hue dish, often present in big banquet such as weddings, holiday. Many said it was exclusively an imperial dish in the 18-19 century. Cook time doesn't count marinate time.

Top Review by Jeanniedbc

I'm giving you 5 stars for being the only person who posted this recipe so far. I haven't tried it yet, but I do love this dish. When I was pregnant or nursing, we would go to an oriental restaurant for Christmas and I always got this dish. Thanks for posting it!

Ingredients Nutrition

  • 10 ounces shrimp, shell removed
  • 1 -2 tablespoon fish sauce
  • 12 teaspoon salt
  • 1 teaspoon sugar
  • 1 pinch pepper
  • 2 tablespoons vegetable oil
  • 8 pieces sugar cane, 4 inches long
  • 1 red chile, seeded and sliced
  • 1 cup sweet and sour sauce
  • 12 cup cilantro


  1. Marinate shrimp in fish sauce for at least 20 minutes. Wash shrimp, then pound into paste with salt, sugar and pepper (or grind in food processor).
  2. Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
  3. Grill over medium charcoal heat until crisp and slightly browned.
  4. Garnish with cilantro, serve with chili and sweet and sour sauce.

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