Grilled shrimp paste, which has been
roughly translated in Vietnamese as chao tom, was originally created by
the ingenious cooks for the imperial kitchen in Hue. Walking
along some streets and stopping at one grilled shrimp paste vendor in
Hue, Hanoi or Saigon will give you the chance for tasting that dish with
unforgettable flavor!
If
you have chance to see how Vietnamese people make a good grilled shrimp
paste, you will notice that its process is not so difficult or
time-consuming.
Firstly, boil the pork fat, drain and
finely dice then, put shrimp, garlic, scallion, egg white, sugar, salt
and pepper in a food processor. Do not forget to add pork fat and mix
well. Split each section of the sugar cane lengthwise into quarters then
oil your fingers. Mold the paste onto the sugar cane; leave about 1
inch each end of the sugar cane exposed to serve as a handle. .. You can
grill over medium charcoal, or broil in the oven until browned or
pre-steam until the color turns pink then pan-fry them. Taste and adjust
if necessary.
Indispensable spices
It
must be a big mistake if you enjoy this dish without fish sauce which
is considered the most finical one in Vietnam. Chicken broth, tamarind
juice, peanut butter are combined in a small sauce pan, stir well and
brought to boil over medium heat, adding sugar to taste.
Now, Chao tom, grilled shrimp paste, is waiting for you to enjoy!
