Chao Tom (Vietnamese Grilled Shrimp on Sugarcane)

Ingredients

Shrimp

500g, peeled and deveined

Garlic

3 cloves, minced

Fish sauce

2 tablespoons

Sugar

1 teaspoon

Black pepper

1/2 teaspoon

Cornstarch

2 tablespoons

Sugarcane skewers

10-12

Lettuce leaves

as needed

Rice paper

as needed

Fresh herbs (mint, cilantro, basil)

as needed

Dipping sauce (Nuoc Cham)

as needed

For Nuoc Cham Dipping Sauce: Lime

1, juiced

For Nuoc Cham Dipping Sauce: Fish sauce

2 tablespoons

For Nuoc Cham Dipping Sauce: Sugar

2 tablespoons

For Nuoc Cham Dipping Sauce: Garlic

1 clove, minced

For Nuoc Cham Dipping Sauce: Red chili

1, chopped

Instructions

1. In a food processor, blend the shrimp, garlic, fish sauce, sugar, black pepper, and cornstarch until well combined.
2. Take a small portion of the shrimp mixture and wrap it around a sugarcane skewer, forming a cylindrical shape. Repeat this step until all the shrimp mixture is used.
3. Preheat the grill to medium-high heat.
4. Grill the shrimp skewers for about 3-4 minutes on each side, or until they turn opaque and are slightly charred. Be sure to turn them frequently to prevent burning.
5. While the shrimp skewers are cooking, prepare the Nuoc Cham dipping sauce. In a bowl, combine lime juice, fish sauce, sugar, minced garlic, and chopped red chili. Stir until the sugar is fully dissolved.
6. To serve, place a lettuce leaf on a rice paper sheet. Add a grilled shrimp skewer, a handful of fresh herbs, and then roll it up tightly.
7. Serve the rolls with the Nuoc Cham dipping sauce on the side. Enjoy this taste of Vietnam's culinary heritage!