Vietnamese Recipes & Cuisines (Appetizers)

Shrimps and Minced Pork on Sugar Cane Recipe

(Chao Tom Voi Thit Lon Xay)

Ingredients : Serves 4-5

1 tablespoon

225 g

175 g


2 tablespoons

1/4 teaspoon each

15 ml


4 x 15 cm /6 in lengths

Dried shrimps (optional)

Peeled shrimps

Pork, minced

Small onion, finely chopped

Coriander leaves, finely chopped

Salt and pepper

Nuoc Mam sauce

Egg, beaten

Sugar cane or bamboo skewers

Plain flour or cornflour (optional)

Vegetable oil for deep frying (optional)

Webb lettuce

Method :
  • If using dried shrimps, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimps and chop finely.

  • Put the minced pork into a large bowl. Add the onion, coriander, fresh and dried shrimps, salt and pepper and Nuoc Mam sauce.

  • Pour the egg into the pork and shrimp mixture and mix well with your hand. The mixture should come together so that it can be moulded around the lengths of sugar cane or around bamboo skewers. It it is too runny, sift a little plain flour or cornflour into the mixture.

  • Peel the sugar cane, leaving 2.5cm of the green covering on at each end, or 5cm at one end. Mould the mixture on to the peeled part of the sugar cane.

  • Grill the sticks under a moderately hot grill, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep fry in hot oil for 4-5 minutes.

  • Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.

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