I present Chao Tom, a classic Vietnamese Appetizers creation of shrimp mousse wrapped around lemongrass or sugarcane sticks that always prompts curious questions about what’s inside #vietnameserecipes

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I love Chao Tom because its one of those recipes that teases your nose before you even taste it. Pounding shrimp into a silky mousse then smearing it around lemongrass stalks gives a bright citrusy lift and a slightly charred finish that always gets people talking.

I bring these to gatherings because they travel well and seem fancy even when I mess up, they sit between snack and main in a fun way. They’re the kind of Shrimp Stick Recipes I make when I want something different, also great for Vietnamese Appetizers For Party where you need food that disappears fast.

Ingredients

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Shrimp bring lean protein, low fat, iodine and B12, mild sweet flavor
Pork back fat adds rich juiciness, boosts mouthfeel, but high saturated fat
Starch gives chew and binds, mostly carbs, not very nutrient dense
Fish sauce is salty and umami, add savory depth and a touch of fishiness
Lemongrass gives bright citrus aroma, low calories, fresh sharpness to skewers
Garlic and shallot add sweet pungent notes and antioxidants, theyre not overpowering
Lime juice makes the sauce tangy, gives vitamin C, balances sweet and salty
Lettuce and herbs add crunch, fiber and a fresh herbal lift to each

Ingredient Quantities

1 lb (450 g) raw shrimp, peeled, deveined

3 oz (85 g) fatty pork or pork back fat, finely chopped (traditional, optional)

1 large egg white

2 tbsp tapioca starch or cornstarch

1 tbsp fish sauce

1 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

2 garlic cloves, minced

1 small shallot, finely chopped

12 to 16 lemongrass stalks, inner tender stalks trimmed for skewers or equal amount sugarcane sticks, about 4 to 5 inches each

1 to 2 tbsp vegetable oil for brushing

banana leaves, cut to size for grilling, optional

For the dipping sauce (nuoc cham): 3 tbsp fish sauce

For the dipping sauce: 3 tbsp fresh lime juice

For the dipping sauce: 2 tbsp sugar

For the dipping sauce: 3 tbsp water

For the dipping sauce: 1 garlic clove, minced

For the dipping sauce: 1 small red chili, thinly sliced, optional

Fresh herbs to serve: lettuce leaves, Thai basil, cilantro, optional

How to Make this

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1. Trim the lemongrass: peel away the tough outer layers and cut 12 to 16 inner tender stalks to about 4 to 5 inches each, bash the thicker bits to soften them and sharpen one end so they act like skewers; or use sugarcane sticks prepared the same way.

2. Make the shrimp paste: pulse 1 lb raw peeled deveined shrimp in a food processor until smooth but not warm, add 3 oz finely chopped fatty pork or pork back fat if using, 1 large egg white, 2 tbsp tapioca starch or cornstarch, 1 tbsp fish sauce, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp ground black pepper, 2 minced garlic cloves and 1 small finely chopped shallot; pulse until sticky and well combined. Don’t overprocess or the paste gets gluey.

3. Chill and test seasonings: put the mixture in the fridge for 10 to 20 minutes to firm up; form a small test patty and pan fry it to check seasoning, add a little more fish sauce, sugar or pepper if needed.

4. Form onto sticks: wet your hands so the mixture won’t stick, take a golf ball sized amount and press it firmly around each lemongrass or sugarcane stick into a 3 to 4 inch sausage shape, compacting well so it won’t fall off when grilling.

5. Optional banana leaf prep: cut banana leaves to size and soften them over a low flame or hot pan so they won’t tear; you can grill the chao tom directly on the leaves for extra fragrance and to prevent sticking.

6. Rest or chill briefly: set the skewers on a tray, brush lightly with 1 to 2 tbsp vegetable oil and chill 10 minutes so they hold their shape; if the mixture feels too loose add a little more starch.

7. Grill or pan cook: preheat a grill or skillet to medium, oil the grates or pan, cook the skewers about 3 to 4 minutes per side until opaque with light char spots and an internal temperature near 145 F; if using banana leaves, place leaves on the grill first then the skewers on top for smoky aroma.

8. Make the nuoc cham dipping sauce: dissolve 2 tbsp sugar in 3 tbsp water, stir in 3 tbsp fish sauce and 3 tbsp fresh lime juice, add 1 minced garlic clove and thinly sliced small red chili to taste, taste and adjust balance of sweet sour salty.

9. Finish and serve: arrange skewers with lettuce leaves, Thai basil and cilantro, serve hot with the nuoc cham for dipping; the lemongrass sticks are eaten with the shrimp or used as a handle.

10. Handy tips: keep hands wet when shaping, don’t overwork the paste, add pork fat for juiciness or more starch if too wet, test one skewer for seasoning before cooking the rest, leftovers refrigerate in an airtight container 1 to 2 days.

Equipment Needed

1. Food processor or strong blender, for pulsing the shrimp paste
2. Mixing bowls (one large for the paste, one small for sauce and seasonings)
3. Sharp chef knife and cutting board for shallot, garlic and trimming lemongrass
4. Long sturdy skewers or the trimmed lemongrass/sugarcane sticks you plan to use as skewers
5. Grill or heavy skillet / cast iron pan for cooking the skewers
6. Tongs or a wide spatula to turn skewers without breaking them
7. Pastry brush for oiling skewers and banana leaves
8. Instant read thermometer or small frying pan to test a sample patty for seasoning and doneness

FAQ

Can I use frozen shrimp? A: Yes, thaw in the fridge overnight or quick-thaw in cold water, then pat very dry before chopping. Excess water makes the mix soggy and the shrimp wont stick well, so squeezing out moisture is key.

Do I have to use the fatty pork or pork back fat? A: No, it is traditional for extra juiciness and binding but you can omit it. If you skip it, add a little oil or a tablespoon of mayonnaise for fat and texture, or just rely on the egg white and tapioca starch. The result may be a bit less rich.

What should I use for skewers if I dont have lemongrass? A: Sugarcane sticks are the traditional alternative, or bamboo skewers soaked in water 30 minutes. If using lemongrass, trim the outer rough layers and use the tender inner stalks so they dont splinter.

How do I know the shrimp are cooked through? A: They turn opaque and pink and feel firm but springy, usually 2 to 3 minutes per side over medium-high heat. For absolute safety the USDA recommends 145F, but visual doneness works well if you dont overcook.

Can I make the shrimp mixture ahead or freeze the skewers? A: Yes, you can mix and refrigerate up to 24 hours. Assembled raw skewers can be refrigerated for a few hours or frozen up to a month, wrapped airtight; thaw in the fridge before grilling. Cooked leftovers keep 2 to 3 days in the fridge.

How do I adjust the nuoc cham sauce if I like it sweeter or hotter? A: Start with the base ratio in the recipe then add more sugar for sweet or more lime for tang. For heat add sliced chili or extra minced garlic. Warm water helps dissolve the sugar fast, taste and tweak a little at a time.

Vietnamese Shrimp On Sticks Recipe Substitutions and Variations

Shrimp: swap for a firm white fish like cod or tilapia, or use bay scallops; for a vegetarian take try firm tofu that’s been pressed and well seasoned. Fish cooks fast so handle gently, tofu soaks up the seasoning.
Fatty pork or pork back fat: use finely chopped bacon or ground pork, or skip it and add one tablespoon neutral oil plus an extra egg white to keep the mix moist. Bacon gives smoky notes so taste for salt.
Tapioca starch or cornstarch: replace with potato starch, rice flour, or plain all purpose flour. Potato starch gives the closest glossy chew.
Fish sauce in the nuoc cham: use light soy sauce or tamari for a vegetarian swap, or try a store bought vegetarian fish sauce, or mix soy sauce with a pinch of kelp powder for extra umami. Adjust lime and sugar so it’s balanced.

Pro Tips

1. Keep the food processor cold and pulse not blend, its tempting to smooth it out but overprocessing makes the paste gluey. If the mix feels too loose add a teaspoon of starch at a time, if too dry add a little egg white or a bit more chopped fat. Chill the paste then fry one small test patty to check seasoning before you shape everything.

2. Use the inner tender lemongrass stalks and sharpen the tip so they go through the shrimp easily, bash the thicker parts to soften them first. Wet your hands when forming and press the mixture firmly onto the stalks so they wont fall off, then chill the skewers a bit to set their shape.

3. Grill over medium heat so you get light char without drying the shrimp, oil the grates or brush the skewers with oil frequently. If you want extra aroma or to stop sticking put them on softened banana leaves on the grill, but warm the leaves first so they dont tear.

4. Make the nuoc cham a little stronger than you think then adjust after tasting, dissolve the sugar in water first so it blends smooth. Let the sauce rest for 10 minutes so flavors meld, and always offer lettuce and herbs for wrapping since they freshen and balance the richness.

Vietnamese Shrimp On Sticks Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I present Chao Tom, a classic Vietnamese Appetizers creation of shrimp mousse wrapped around lemongrass or sugarcane sticks that always prompts curious questions about what's inside #vietnameserecipes

Servings

servings

Calories

392

kcal

Equipment: 1. Food processor or strong blender, for pulsing the shrimp paste
2. Mixing bowls (one large for the paste, one small for sauce and seasonings)
3. Sharp chef knife and cutting board for shallot, garlic and trimming lemongrass
4. Long sturdy skewers or the trimmed lemongrass/sugarcane sticks you plan to use as skewers
5. Grill or heavy skillet / cast iron pan for cooking the skewers
6. Tongs or a wide spatula to turn skewers without breaking them
7. Pastry brush for oiling skewers and banana leaves
8. Instant read thermometer or small frying pan to test a sample patty for seasoning and doneness

Ingredients

1 lb (450 g) raw shrimp, peeled, deveined
3 oz (85 g) fatty pork or pork back fat, finely chopped (traditional, optional)
1 large egg white
2 tbsp tapioca starch or cornstarch
1 tbsp fish sauce
1 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, minced
1 small shallot, finely chopped
12 to 16 lemongrass stalks, inner tender stalks trimmed for skewers or equal amount sugarcane sticks, about 4 to 5 inches each
1 to 2 tbsp vegetable oil for brushing
banana leaves, cut to size for grilling, optional
For the dipping sauce (nuoc cham): 3 tbsp fish sauce
For the dipping sauce: 3 tbsp fresh lime juice
For the dipping sauce: 2 tbsp sugar
For the dipping sauce: 3 tbsp water
For the dipping sauce: 1 garlic clove, minced
For the dipping sauce: 1 small red chili, thinly sliced, optional
Fresh herbs to serve: lettuce leaves, Thai basil, cilantro, optional

Directions

Trim the lemongrass: peel away the tough outer layers and cut 12 to 16 inner tender stalks to about 4 to 5 inches each, bash the thicker bits to soften them and sharpen one end so they act like skewers; or use sugarcane sticks prepared the same way.
Make the shrimp paste: pulse 1 lb raw peeled deveined shrimp in a food processor until smooth but not warm, add 3 oz finely chopped fatty pork or pork back fat if using, 1 large egg white, 2 tbsp tapioca starch or cornstarch, 1 tbsp fish sauce, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp ground black pepper, 2 minced garlic cloves and 1 small finely chopped shallot; pulse until sticky and well combined. Don’t overprocess or the paste gets gluey.
Chill and test seasonings: put the mixture in the fridge for 10 to 20 minutes to firm up; form a small test patty and pan fry it to check seasoning, add a little more fish sauce, sugar or pepper if needed.
Form onto sticks: wet your hands so the mixture won’t stick, take a golf ball sized amount and press it firmly around each lemongrass or sugarcane stick into a 3 to 4 inch sausage shape, compacting well so it won’t fall off when grilling.
Optional banana leaf prep: cut banana leaves to size and soften them over a low flame or hot pan so they won’t tear; you can grill the chao tom directly on the leaves for extra fragrance and to prevent sticking.
Rest or chill briefly: set the skewers on a tray, brush lightly with 1 to 2 tbsp vegetable oil and chill 10 minutes so they hold their shape; if the mixture feels too loose add a little more starch.
Grill or pan cook: preheat a grill or skillet to medium, oil the grates or pan, cook the skewers about 3 to 4 minutes per side until opaque with light char spots and an internal temperature near 145 F; if using banana leaves, place leaves on the grill first then the skewers on top for smoky aroma.
Make the nuoc cham dipping sauce: dissolve 2 tbsp sugar in 3 tbsp water, stir in 3 tbsp fish sauce and 3 tbsp fresh lime juice, add 1 minced garlic clove and thinly sliced small red chili to taste, taste and adjust balance of sweet sour salty.
Finish and serve: arrange skewers with lettuce leaves, Thai basil and cilantro, serve hot with the nuoc cham for dipping; the lemongrass sticks are eaten with the shrimp or used as a handle.
Handy tips: keep hands wet when shaping, don’t overwork the paste, add pork fat for juiciness or more starch if too wet, test one skewer for seasoning before cooking the rest, leftovers refrigerate in an airtight container 1 to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.