Recipe for chao tom (vietnamese shrimp cakes)
Vietnamese cuisine is known for its fresh flavors and versatility. One of the most popular dishes is Chao Tom, which is a type of Vietnamese meatballs. These meatballs are traditionally made with sugarcane, but since it can be difficult to obtain, I have developed a recipe that uses lemongrass as a substitute.
I have long been fascinated by Vietnamese cuisine and the way they manage to combine different flavors and textures in a single dish. Chao Tom is a classic representation of this philosophy, combining fresh shrimp with a bit of pork and spices to create a flavorful and complex meatball.
I have added my own twist to the dish by using lemongrass instead of sugarcane, which imparts a fresh and aromatic flavor to the meatballs. Served with a simple cucumber salad and a dipping sauce, this dish is perfect for a summer evening on the grill.
So if you are looking for a delicious and different way to prepare your meatballs, my recipe for Chao Tom with lemongrass is worth trying.
What is Chao Tom?
Chao Tom is a popular Vietnamese dish often enjoyed as part of a larger meal or as part of a selection of small dishes. The dish is often served as a type of snack or as an appetizer.
In Vietnam, Chao Tom is typically served with fresh herbs such as basil, mint, and cilantro, along with rice noodles and fresh vegetables. You can take a rice noodle, place a meatball and a bit of herbs and vegetables on top, and then roll it all up into a fresh spring roll.
The dipping sauce served alongside can vary from place to place, but it is typically based on fish sauce, chili, sugar, and lime juice. The sauce can be a bit strong and salty but adds an extra dimension of flavor to the dish.
Overall, Chao Tom is a dish best enjoyed as part of a larger meal, where you can combine different flavors and textures.
Chao Tom (Vietnamese Shrimp Cakes)
Equipment
- 12 Sugar Cane can be replaced with popsicle sticks (thick sticks), bamboo skewers, or as we have done here with lemongrass
Ingredients
Mince
- 250 gram Tiger prawns peeled
- 100 gram Minced pork finely chopped, possibly using a food processor
- 10 gram Cornstarch
- 15 gram Palm Sugar
- 8 gram Fish Sauce
- 3 gram Salt
- 3 gram Pepper black
- 1 pcs. Egg
- 5 gram Garlic chopped
- 1/2 pcs. Shallots chopped
- 2 gram Lemongrass blended
- 5 gram Cilantro chopped
- 1 pcs. Scallion - Spring Onions chopped
Dipping Sauce
- 30 gram Sugar
- 30 gram Fish Sauce
- 30 gram Lime Juice
- 1 clove Garlic finely chopped
- 1/2 pcs. Chili red
Salad
- 1/2 pcs. Cucumber thinly sliced
- 1 pcs. Carrots thinly sliced
- 1/4 pcs. Red Onion thinly sliced
- Herbs Mint, cilantro, and basil
Instructions
Chao Tom
- Chop the pork and shrimp and put them in a large bowl.
- Add cornstarch, palm sugar, fish sauce, salt, black pepper, and egg to the bowl, and stir the ingredients until well mixed.
- Add garlic, shallots, lemongrass, cilantro, and scallions, and stir the ingredients again until well blended.
- Let the mixture rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the cornstarch to bind the ingredients together.
- Remove the mixture from the refrigerator and shape small sausages about 5-7 cm long and 3 cm thick around the bamboo skewers - each chao tom should weigh about 30-40g.
- Grill or fry chao tom on a pan or grill for about 5-7 minutes, or until they are golden and cooked through.
- Serve chao tom warm with salad and dipping sauce.
Dipping Sauce
- Mix all ingredients together.
Salad
- Cut all ingredients (except the herbs) into thin slices.
- Place them in a bowl with the herbs.
- Mix 1-2 teaspoons of the dipping sauce in the bowl and stir well.
- Let it sit for 5-10 minutes and it is ready to serve.
Notes
