Chao tom

From Wikipedia, the free encyclopedia

Chạo tôm is a traditional Vietnamese dish that comes from the Huế region of central Vietnam. It consists of barbecued shrimp paste/mousse on a sugar cane stick. It is often presented as a dish during large banquets prepared for weddings, holidays, or similar special events.

[edit] References

• Claiborne, Craig (December 5, 1974), “The Special Delights of Vietnamese Cooking: Fats Used Minimally”, New York Times, <http://select.nytimes.com/gst/abstract.html?res=F70610FC3C5B147B93C7A91789D95F408785F9> .
• Raichlen, Stephen (August 2, 2000), “Turning Grilled Flavors Inside Out”, New York Times, <http://query.nytimes.com/gst/fullpage.html?res=9D05E4DD113DF931A3575BC0A9669C8B63> .