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Chao tom, or chạo tôm , is Vietnamese shrimp paste wrapped around sugarcane, then steamed and finished until golden, springy, and lightly sweet. It is one of the most elegant Vietnamese appetizers, often served with lettuce, herbs, rice paper, bánh hỏi, and nước chấm. This Chao Tom recipe from CHIN-SU gives home cooks a practical way to recreate Vietnamese sugarcane shrimp with the right texture, flavor, and serving style. What Is Chao Tom? Chao tom is a Vietnamese shrimp dish made from raw shrimp mixed with pork paste, scallions, fish sauce, white pepper, and seasonings. The mixture is shaped around sugarcane sticks, chilled, steamed, then pan-fried or grilled. The name chạo tôm refers to a pounded shrimp preparation. It should not be confused with cháo , which means rice porridge, or mắm tôm , which is fermented shrimp paste. The dish is closely connected to Huế and Central Vietnamese cooking traditions. Today, it is common at Vietnamese restaurants, celebration meals, wedding menu...

Canh chua is a Southern Vietnamese sour fish soup made for family meals. It is light, tangy, gently sweet, savory, and refreshing, with a broth built from tamarind, pineapple, fish sauce, vegetables, and fresh herbs. Unlike phở or bún bò Huế, canh chua is not usually eaten as a standalone noodle soup. It is served in a shared bowl with steamed rice and a stronger savory dish, often cá kho tộ, braised pork, shrimp, tofu, or other salty-sweet món mặn. This Vietnamese sour fish soup is one of the clearest examples of Southern Vietnamese home cooking because every ingredient has a job: tamarind gives acidity, pineapple rounds the broth, fish sauce adds umami, vegetables create texture, and herbs finish the soup with a fresh aroma. What Is Canh Chua? Canh chua means “sour soup” in Vietnamese. The word canh refers to a broth-based dish served with rice, while chua means sour. The most familiar Southern Vietnamese version uses fish, tamarind, pineapple, tomatoes, okra, taro stems, bean spr...

Nem nuong, or nem nướng , is Vietnamese grilled pork sausage made from seasoned pork paste, shaped around skewers, and grilled until smoky, browned, juicy, and springy. It is one of the most flavorful Vietnamese grilled dishes, especially when served as a rice-paper wrap platter with herbs, vegetables, crispy fried wrappers, and thick dipping sauce. This Nem Nuong recipe from CHIN-SU shows how to prepare the pork mixture, develop the right springy texture, grill the skewers, make the dipping sauce, and serve nem nuong in the classic Vietnamese wrap style. What Is Nem Nuong? Nem nuong is a Vietnamese grilled pork dish made from ground pork, pork paste, pork fat, fish sauce, garlic, shallots, starch, and seasonings. The mixture is worked until tacky, chilled, shaped around skewers, and grilled until the outside becomes lightly caramelized. In English, nem nuong is often described as Vietnamese grilled pork sausage. However, it is not exactly the same as Western sausage because it is usu...

  Chili fish sauce is a vibrant condiment that brings together the rich umami of traditional fish sauce with the bold heat of fresh chili peppers. Popular throughout Vietnamese cuisine and many other Southeast Asian dishes, it adds depth, balance, and excitement to everyday meals. Whether used as a dipping sauce, marinade, or finishing touch, chili fish sauce offers an irresistible combination of salty, spicy, and savory flavors. Premium products from CHIN-SU make it easy to enjoy authentic Vietnamese taste while delivering consistent quality for home cooks and food enthusiasts around the world. What Is Chili Fish Sauce? Chili fish sauce is a seasoned version of traditional fish sauce that incorporates chili peppers to create a spicy flavor profile. Depending on the recipe, it may also include garlic, sugar, lime juice, or vinegar to achieve a balanced combination of salty, sweet, sour, and spicy notes. In Vietnamese cuisine, this versatile sauce is often referred to as a dipping s...