Vietnamese Shrimp on Sticks (Chao Tom)
Vietnamese Shrimp on Sticks (Chao Tom) are juicy, golden sugarcane skewers coated in a savory shrimp paste and grilled to perfection. A showstopping Vietnamese appetizer that is surprisingly easy to make at home.
The Vietnamese Appetizer That Always Stops the Table
If you have ever sat down at a Vietnamese restaurant and watched a plate of golden, caramelized shrimp skewers disappear in under two minutes, you already know the power of Chao Tom, or Vietnamese Shrimp on Sticks. This dish is one of the most beloved Vietnamese appetizers, and for very good reason. It is sweet from the sugarcane, savory from the shrimp paste, aromatic from the garlic and shallots, and just slightly smoky from the grill. Every bite is a little event.
The good news? It looks far more impressive than it is to make. Once you have the shrimp paste blended and chilled, the whole process comes together quickly. Whether you are hosting a dinner party, planning out Vietnamese appetizer ideas for a gathering, or just chasing that restaurant flavor at home, this recipe delivers.
What Is Chao Tom?
Chao Tom is a classic Vietnamese street food and restaurant staple, especially popular in central and southern Vietnam. The dish consists of a seasoned shrimp paste molded around a stick of fresh sugarcane, then grilled, broiled, or pan-fried until beautifully golden. As the shrimp paste cooks, it absorbs a gentle sweetness from the cane beneath it, which you simply cannot replicate with any other skewer.
It is traditionally served wrapped in soft rice paper with fresh herbs like mint and lettuce, then dunked generously into nuoc cham, the tangy, garlicky Vietnamese dipping sauce. Think of it as a Vietnamese shrimp toast recipe in skewer form, but lighter and more vibrant.
Before we get cooking, having the right tools on hand makes a real difference with this recipe. A good food processor is essential for achieving a smooth, sticky shrimp paste, and a quality grill pan ensures even caramelization indoors year-round.
How to Make Vietnamese Shrimp on Sticks
Here is what makes this recipe work every single time.
Start With Dry Shrimp
This is the most important step that most recipes skip over. Pat your shrimp completely dry before blending. Any excess moisture in the paste will cause it to slip off the sugarcane during cooking. Dry shrimp, sticky paste. That is the rule.
Blend Until Smooth and Springy
A food processor does the heavy lifting here. You are looking for a paste that is smooth but still has a little body, almost like a mousse. The cornstarch and egg white act as binders, giving the finished skewer that satisfying snap when you bite into it.
Chef's Tip: After blending, wet your fingers and press the paste firmly against the inside of the bowl. If it pulls away cleanly and holds its shape, it is ready. If it feels too loose, refrigerate for an extra 15 minutes before molding.
Mold With Oiled Hands
Oil your hands generously before handling the paste. This is a sticky situation (literally), and lightly greased hands let you mold the paste smoothly and quickly around each sugarcane stick without it tearing or sticking to you.
Grill Hot and Fast
You want medium-high heat and a well-oiled grate. The paste needs direct heat to caramelize properly. Resist the urge to move the sticks too early. Let them release naturally from the grill, about 3 to 4 minutes per side, until they have golden color and slight char at the edges.
Tips for Serving Like a Pro
This is where Vietnamese shrimp on sticks becomes a full experience rather than just a snack.
- Soften your rice paper in warm water for about 10 seconds until just pliable.
- Lay out a spread of fresh mint, Thai basil, cucumber strips, and shredded lettuce for wrapping.
- Make or buy a bright nuoc cham with lime juice, fish sauce, garlic, sugar, and chili.
- Encourage everyone to pull the shrimp paste off the cane, wrap it with herbs in the rice paper, and dip. It is hands-on, fun, and deeply satisfying.
Note: The sugarcane itself is not eaten, but you can absolutely chew on it after the shrimp is gone. It releases a lovely sweet juice that cleanses the palate beautifully between bites.
Ready to make your own? Here is the full step-by-step recipe card:
Vietnamese Shrimp on Sticks (Chao Tom)
Vietnamese Shrimp on Sticks (Chao Tom) are juicy, golden sugarcane skewers coated in a savory shrimp paste and grilled to perfection. A showstopping Vietnamese appetizer that is surprisingly easy to make at home.
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 12 sugarcane sticks, fresh or canned, cut into 4-inch lengths
- 3 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 1 1/2 tbsp fish sauce, good quality
- 1 tsp sugar
- 1 tbsp cornstarch, helps the paste bind
- 1 egg white, lightly beaten
- 1 tsp sesame oil
- 1/4 tsp white pepper, freshly ground preferred
- 1 tbsp neutral oil, for greasing hands and grill grates
- 1/2 cup fresh mint leaves, for serving
- 12 rice paper wrappers, for serving, softened in water
- 1/2 cup nuoc cham dipping sauce, store-bought or homemade, for serving
Instruction
Pat the shrimp completely dry with paper towels. Excess moisture will prevent the paste from sticking to the sugarcane.
Add the shrimp, garlic, shallots, fish sauce, sugar, cornstarch, egg white, sesame oil, and white pepper to a food processor. Pulse until a smooth, sticky paste forms, about 30 to 45 seconds. Do not over-process.
Transfer the shrimp paste to a bowl, cover with plastic wrap, and refrigerate for at least 15 minutes. This helps it firm up and stick better.
Lightly oil your hands. Take about 2 to 3 tablespoons of shrimp paste and mold it firmly around the top two-thirds of each sugarcane stick, pressing and smoothing it into an even, sausage-like shape.
Preheat a grill, grill pan, or broiler to medium-high heat. Lightly oil the grates.
Grill the shrimp sticks for 3 to 4 minutes per side, turning once or twice, until the shrimp paste is golden, slightly charred at the edges, and cooked through.
Remove from the grill and serve immediately with softened rice paper, fresh mint, cucumber slices, and nuoc cham dipping sauce on the side.
Equipment
- Food processor
- Grill or grill pan
- Tongs
- Mixing bowls
- Paper towels
- Pastry brush or oil spray
Notes
Variations and Substitutions
One of the things that makes this one of the most flexible Vietnamese appetizer recipes around is how well it adapts to what you have on hand.
- No sugarcane? Use thick lemongrass stalks for a more aromatic, citrusy variation. This is a common substitution and equally delicious.
- Want it spicier? Add a small Thai chili or a pinch of chili flakes directly into the food processor with the shrimp paste.
- Cooking indoors? A cast iron grill pan on high heat works beautifully. You can also broil them on a foil-lined baking sheet about 6 inches from the heat source for 4 to 5 minutes per side.
- Air fryer version: Preheat to 400 degrees F and cook for 8 to 10 minutes, flipping halfway. The result is slightly less charred but still wonderfully juicy inside.
Why This Recipe Belongs in Your Vietnamese Appetizer Rotation
Among all the Vietnamese snacks and appetizers you could add to your repertoire, Chao Tom stands out for its balance of elegance and accessibility. It photographs beautifully, feeds a crowd without stress, and brings genuine wow-factor to any table. Whether you are new to cooking Vietnamese food or you grew up eating it, this Vietnamese shrimp appetizer is one you will come back to again and again.
