Ifyou have chance to see how Vietnamese people make a good grilled shrimppaste, you will notice that its process is not so difficult ortime-consuming.

Firstly, boil the pork fat, drain andfinely dice then, put shrimp, garlic, scallion, egg white, sugar, saltand pepper in a food processor. Do not forget to add pork fat and mixwell. Split each section of the sugar cane lengthwise into quartersthen oil your fingers. Mold the paste onto the sugar cane; leave about1 inch each end of the sugar cane exposed to serve as a handle. .. Youcan grill over medium charcoal, or broil in the oven until browned orpre-steam until the color turns pink then pan-fry them. Taste andadjust if necessary.

Indispensable spices

Itmust be a big mistake if you enjoy this dish without fish sauce whichis considered the most finical one in Vietnam. Chicken broth, tamarindjuice, peanut butter are combined in a small sauce pan, stir well andbrought to boil over medium heat, adding sugar to taste.

Now, Chao tom, grilled shrimp paste, is waiting for you to  enjoy!