Bun Chao Tom Shrimp Paste on Sugarcane with Vermicelli Noodles

March 16, 2015 2 156 Views


  • 1 cupof shrimps
  • 1 cupof sugarcane
  • 1/2 cupof pork fat
  • 1 cupof chopped green onions
  • 1/4 cupof chopped garlic
  • 1/7 cupof tapioca starch
  • 1/7 cupof alsa baking powder
  • 1/30 cupof mushroom seasoning
  • 1/8 cupof black pepper
  • 1/15 cupof salt
  • 1/10 cupof sugar
  • 1/10 cupof annatto seed oil
  • 1/5 cupof frying oil
  • 2 cupsof vermicelli noodles
  • 1/3 cupof fresh herbs
  • 1/3 cupof bean sprouts
  • 1/5 cupof dipping fish sauce
  • 1/7 cupof pickled daikon
  • 1/7 cupof pickled carrots


  1. First, cut your sugarcane. Peel your shrimps and dry them with paper towel.

  2. Take a frying pan and add some frying oil. Then, add the pork fat. Fry it for a while. Next, slice it.

  3. Take a blender and add cut garlic, bean sprouts, fat slices, shrimps, some baking powder, salt, sugar, pepper, tapioca starch and mushroom seasoning and blend well. Next, add some annatto seed sauce and blend again.

  4. When the mixture is ready, take your sugarcane slices and cover them with it. Leave one side uncovered.

  5. Take a pan, add some frying oil and fry them for about 5 minutes. Then, put them into the oven for a while until they are golden brown.

  6. Cook you vermicelli in boiling water. Strain it. Put your vermicelli into a deep plate and add fresh herbs, cut sugarcane sticks. Eat with dipping fish sauce with pickled daikon and carrots.

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