Chao Tom Recipe

Rinse jasmine rice under cold water until the water runs mostly clear. Drain and combine with 2 1/4 cups water in a saucepan or rice cooker. Cook according to your rice cooker instructions or bring to a boil, reduce to a simmer, cover and cook 15–18 minutes until tender. Let rest covered 10 minutes, then fluff with a fork.

If you haven't prepared pickled carrot & daikon, make quick do chua by combining equal parts thinly julienned carrot and daikon with 1/4 cup rice vinegar, 2 tbs sugar and a pinch of salt. Let sit at least 15 minutes. Arrange lettuce, herbs and cucumber for serving.

Chop and chill

Pat shrimp dry and roughly chop into 1/2-inch pieces. Place shrimp and ground pork in the freezer for 10–15 minutes until slightly firm; this helps create a smooth paste when blending.

In a food processor, add garlic and shallot first; pulse until finely minced. Add chilled shrimp and ground pork in batches and pulse until a cohesive, slightly sticky paste forms (you want some texture but it should hold together).

Add egg white, fish sauce, sugar, black pepper, cornstarch and the 1 tsp oil. Pulse a few more times to incorporate. Scrape down sides and test a small amount by frying a teaspoon: adjust seasoning with a little more fish sauce or sugar if needed. The paste should be smooth enough to mold, not runny.

If using sugar cane sticks: cut into 4–5-inch lengths and roll to sharpen edges. If using lemongrass, trim tough outer leaves and bruise stalks to release aroma and cut to similar length. Pat sticks dry.

Wet your hands slightly. Divide the shrimp-pork paste into 8 equal portions (about 2 oz each). Press a portion along each sugar cane or lemongrass stick, forming a uniform sausage-shaped cylinder about 4–5 inches long and 3/4–1 inch thick. Smooth seams so the paste adheres to the stick. Insert a bamboo skewer through the center lengthwise (if extra support is needed).

Place shaped skewers on a lightly oiled tray and chill in the refrigerator 20–30 minutes to firm up; this prevents them from falling off during cooking.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using an oven, preheat broiler and set a rack 6–8 inches from heat source.

Combine 3 tbs oil and 1 tbs honey (or palm sugar) and 1 tsp soy or fish sauce in a small bowl to make a glaze. Reserve some for basting during cooking.

Brush the skewers lightly with oil. Grill skewers 3–4 minutes per side, rotating every 2–3 minutes to get even color, until the paste reaches an internal temperature of 160°F (71°C) and edges are slightly caramelized. During the last 1–2 minutes, brush with the glaze several times to build a glossy finish. If broiling, place skewers on a lined sheet pan and broil 3–4 minutes per side, watching closely to avoid burning.

Once cooked, transfer to a plate and let rest 2 minutes.

Whisk together 3 tbs fish sauce, 3 tbs fresh lime juice, 3 tbs water and 2 tsp sugar until sugar dissolves. Stir in minced garlic and sliced chili. Taste and adjust: if too salty, add a little more water or lime; if too sour, add a pinch more sugar.

Spoon cooked jasmine rice into shallow bowls or on plates. Place 1–2 sugar cane shrimp skewers per serving alongside rice. Top rice with pickled carrot & daikon, fresh herbs, cucumber and lettuce leaves.

Sprinkle fried shallots and chopped peanuts over the skewers and rice. Serve hot with nuoc cham on the side for dipping; show diners how to slide the shrimp paste off the sugar cane slightly or bite directly from the stick, wrapping in lettuce with herbs and rice if desired.