Chemistry:Chạo tôm
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Revision as of 20:53, 30 July 2022 by imported>Jworkorg (add)
Short description: Traditional Vietnamese dish
 Chạo tôm with bún (rice vermicelli), mung beans, shredded carrot and lettuce, mint, and crushed peanuts | |
| Place of origin | Vietnam |
|---|---|
| Region or state | Huế region of Central Vietnam |
| Main ingredients | Bún (rice vermicelli), mung beans, shredded carrot and lettuce, mint, and crushed peanuts |
Chạo tôm is a traditional Vietnamese dish that comes from the Huế region of Central Vietnam. It consists of shrimp surimi grilled on a sugar cane stick. It is often presented as a dish during large banquets prepared for weddings, holidays, or similar special events.
Chạo tôm
See also
- List of seafood dishes
References
- Claiborne, Craig (December 5, 1974), "The Special Delights of Vietnamese Cooking: Fats Used Minimally", The New York Times, https://www.nytimes.com/1974/12/05/archives/the-special-delights-of-vietnamese-cooking-fats-used-minimally-mrs.html.
- Raichlen, Stephen (August 2, 2000), "Turning Grilled Flavors Inside Out", The New York Times, archived from the original on May 27, 2008, https://web.archive.org/web/20080527080552/http://query.nytimes.com/gst/fullpage.html?res=9D05E4DD113DF931A3575BC0A9669C8B63 .
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