Chạo tôm

Chạo tôm with bún (rice vermicelli), bean sprouts, 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 barbecued shrimp surimi on a sugar cane stick. It is often presented as a dish during large banquets prepared for weddings, holidays, or similar special events.

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" (^{[dead link]}), New York Times, http://query.nytimes.com/gst/fullpage.html?res=9D05E4DD113DF931A3575BC0A9669C8B63 .