Vietnamese Shrimp on Sticks
Smoky, garlicky Vietnamese shrimp paste grilled on lemongrass sticks, a classic street food appetizer that's easy to make at home and impossible to stop eating.
The Street Food Snack You Didn't Know You Needed
If you've ever wandered a night market in Vietnam, you've probably smelled these before you saw them. Vietnamese shrimp on sticks, sometimes called chao tom, are smoky, garlicky bundles of shrimp paste molded around fragrant lemongrass stalks and grilled until the edges caramelize. They're one of the most beloved Vietnamese appetizer recipes out there, and once you understand the simple technique, they're genuinely easy to recreate in your own kitchen.
This is one of those Vietnamese snacks appetizers that looks impressive on a platter but comes together with basic pantry staples and a food processor. The lemongrass stalk isn't just a cute presentation trick either, it perfumes the shrimp paste as it cooks, giving you that unmistakable citrusy, herbal backbone that makes Vietnamese cooking so distinctive.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp food processor gives you that perfect springy shrimp paste texture, and good quality fish sauce is non-negotiable for authentic flavor. These are the products that genuinely help this recipe shine:
What Makes This Recipe Work
The magic of how to make Vietnamese shrimp on sticks lies in the texture of the paste. You want it sticky and slightly bouncy, almost like a shrimp mousse, so it clings tightly to the lemongrass and doesn't slide off on the grill. A few things get you there:
- Cold shrimp. Keeping everything chilled prevents the mixture from turning mushy.
- A quick pulse, not a puree. Some texture is good, it gives the finished skewers a bit of bite.
- Cornstarch. This small addition helps bind everything into a cohesive paste that molds easily.
- A rest in the fridge. Twenty minutes of chilling firms the paste up so it's far less sticky to handle.
Chef's Tip: Wet your hands with cold water before shaping the paste onto the sticks. It keeps the mixture from sticking to your fingers and makes molding go twice as fast.
A Few Notes on Ingredients
Traditional recipes include a small amount of minced pork fat blended into the shrimp. It sounds unusual if you haven't tried it, but it adds richness and helps keep the shrimp juicy under the heat of the grill. If you'd rather keep things leaner, you can leave it out, the shrimp will still taste fantastic, just slightly less indulgent.
Fresh lemongrass is worth seeking out at an Asian grocery store or the international aisle of a well-stocked supermarket. Look for firm, pale green stalks. Trim off the woody root end and any dry outer leaves before using, keeping enough length to serve as a handle.
This recipe is a fantastic entry point if you're exploring more Vietnamese appetizer ideas for a party, since it's naturally gluten free, portion controlled, and easy to serve with minimal cleanup.
Ready to make it? Here is the full step by step recipe:
Vietnamese Shrimp on Sticks
Smoky, garlicky Vietnamese shrimp paste grilled on lemongrass sticks, a classic street food appetizer that's easy to make at home and impossible to stop eating.
Ingredients
- 1 lb raw shrimp, peeled, deveined, patted dry
- 2 oz pork fat back or pork belly, finely minced, optional but traditional
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp cornstarch, helps bind the paste
- 1/4 tsp white pepper, or black pepper
- 8 lemongrass stalks, trimmed to skewer length, tough outer layers removed
- 1 tbsp vegetable oil, for brushing
- 2 tbsp fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instruction
Pat the shrimp completely dry, then pulse in a food processor with the minced pork fat until you get a slightly chunky, sticky paste. Do not over-process into a smooth puree.
Transfer the shrimp paste to a bowl and add the garlic, shallot, fish sauce, sugar, cornstarch, and white pepper. Mix vigorously with a spoon or your hand for about 2 minutes until the mixture becomes tacky and slightly elastic.
Cover and refrigerate the paste for at least 20 minutes to firm up, which makes it much easier to mold.
Wet your hands lightly, take a golf ball sized portion of paste, and mold it around the lower two thirds of a lemongrass stalk, pressing firmly so it stays put. Repeat with remaining paste and stalks.
Heat a grill, grill pan, or broiler to medium high. Brush the shrimp paste lightly with vegetable oil.
Grill the skewers for 3 to 4 minutes per side, turning gently, until the shrimp paste is golden brown, slightly charred in spots, and cooked through to 145 degrees F (63 degrees C).
Rest for a minute, then garnish with chopped cilantro and serve hot with lime wedges and your favorite dipping sauce.
Equipment
- Food processor
- Mixing bowl
- Grill or grill pan
- Pastry brush
- Instant-read thermometer
Notes
Serving Suggestions
These skewers shine as a Vietnamese shrimp appetizer at any gathering. Serve them with:
- A side of nuoc cham for dipping
- Fresh lettuce leaves and herbs for wrapping
- Pickled carrots and daikon for a bright, acidic contrast
- Steamed rice vermicelli if you want to turn them into a light meal
If you love the idea of shrimp paste but want something even quicker, this same mixture spread onto baguette slices and fried becomes a Vietnamese shrimp toast recipe, another beloved bite from the same culinary family.
Storage and Reheating
These are best enjoyed fresh off the grill while the outside is still slightly crisp, but leftovers hold up reasonably well. Store cooked skewers in an airtight container in the fridge and reheat in a hot skillet or air fryer to bring back some of that char. Avoid the microwave, which tends to make the shrimp rubbery.
Whether you're building a whole spread of Vietnamese appetizers easy enough for a weeknight or looking for a showstopper for your next dinner party, these lemongrass shrimp sticks deliver big flavor for very little effort. Once you taste that first smoky, garlicky bite, you'll understand exactly why they're a night market favorite.
