Tôm Kho Tàu

Nutrition · per serving

Steps

1. 1

   Rinse the shrimp if needed, then pat very dry with paper towels so they sear instead of steam. In a bowl, combine the shrimp with fish sauce, half of the minced garlic, half of the sliced shallot, half of the chili, and the black pepper. Toss well and let stand while you prepare the caramel, about 10 minutes.

   300 g large shrimp, peeled and deveined30 ml fish sauce10 g garlic, finely minced40 g shallot, thinly sliced5 g red chili, thinly sliced1 g ground black pepper
2. 2

   Set a small skillet or saucepan over medium heat. Add the sugar and oil and cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber caramel. Watch closely in the final minute; if it becomes very dark, it will taste bitter.

   20 g granulated sugar10 ml neutral oil
3. 3

   Carefully pour in the coconut water; it will sputter and seize at first. Return to medium heat and stir until the hardened caramel dissolves into the liquid. You should have a light brown braising sauce.

   180 ml coconut water
4. 4

   Add the remaining shallot, garlic, and chili to the caramel liquid and simmer for 30 seconds until fragrant. Add the marinated shrimp and any juices from the bowl in a single layer.

   40 g shallot, thinly sliced10 g garlic, finely minced5 g red chili, thinly sliced300 g large shrimp, peeled and deveined
5. 5

   Braise over medium heat for 4-6 minutes, turning the shrimp once or twice, until they are just cooked through and opaque. Reduce the sauce for another 1-2 minutes until glossy and lightly syrupy; it should coat the shrimp rather than become dry.

6. 6

   Turn off the heat and rest for 2 minutes so the sauce settles and clings to the shrimp. Scatter with sliced spring onion and serve immediately with warm jasmine rice.

   10 g spring onion, sliced300 g cooked jasmine rice, for serving

Origin & History

Tôm Kho Tàu is a Vietnamese braised seafood dish that uses the classic sweet-salty balance of fish sauce and caramel, often associated with southern home cooking. The term kho refers to a gentle braise or reduction, while tàu in dish names can reflect a style influenced by Chinese-Vietnamese culinary exchange. This quick shrimp version brings the same glossy, savory caramel sauce found in many Vietnamese family meals.