Vietnamese Braised Shrimp In Roe, known locally as Tôm Kho Tàu, is a culinary gem that epitomizes the depth and complexity of Vietnamese cuisine. This exquisite dish is a harmonious blend of flavors and textures, featuring succulent shrimp braised in a rich, savory roe sauce. The dish is notable for its use of freshwater prawns or large shrimp, particularly with their heads on, as the head fat, or tomalley, is a crucial component that imbues the sauce with a vibrant orange hue and adds a depth of flavor that is unmistakably indulgent.
Tôm Kho Tàu is more than just a meal; it is a testament to the Vietnamese culinary philosophy that emphasizes balance, freshness, and the artful layering of flavors. The dish is a beloved staple in many Vietnamese households, often enjoyed during family gatherings and special occasions. It reflects the country’s rich culinary heritage, showcasing how simple ingredients can be transformed into a dish that is both comforting and luxurious.
In this introduction to Vietnamese Braised Shrimp In Roe, we will embark on a culinary journey to explore the origins, cultural significance, and the meticulous preparation that goes into creating this iconic dish. Whether you’re a seasoned connoisseur of Vietnamese cuisine or a curious food enthusiast eager to expand your culinary horizons, Tôm Kho Tàu offers a tantalizing glimpse into the vibrant world of Vietnamese flavors and traditions.
Introduction about Vietnamese Braised Shrimp In Roe
Vietnamese Braised Shrimp in Roe, known as Tôm Kho Tàu in Vietnamese, is a popular dish in Vietnamese cuisine. It features shrimp braised in a savory sauce made with the shrimp’s tomalley, or roe.
Tomalley is the soft, green substance found in the heads of shrimp. It has a rich, intense seafood flavor and adds wonderful umami depth to sauces and braises.
Tôm Kho Tàu is a celebration of the natural flavors of the sea. The roe sauce takes center stage, coating the plump shrimp in an aromatic, briny glaze.
This comprehensive article will explore all aspects of making and enjoying this Vietnamese specialty.
Detailed Ingredient Analysis
To make authentic Tôm Kho Tàu, quality ingredients are key. Here are the essential components:
- Shrimp – Large, fresh shrimp with heads intact are ideal, as the tomalley is extracted from the heads. Tiger prawns are a good choice.
- Tomalley – The shrimp roe adds irreplaceable flavor. Use caution when sourcing tomalley, as quality is essential.
- Aromatics – Onion, garlic, ginger, lemongrass, and chilies.
- Seasonings – Fish sauce, sugar, black pepper, and vegetable oil round out the flavor.
Substitutions: If tomalley is unavailable, substitute shrimp paste or increase the amount of fish sauce. For a vegetarian version, use mushrooms instead of shrimp.
Recipe Walkthrough
Follow these steps to prepare sweet, briny Vietnamese Braised Shrimp in Roe:
Ingredients:
- 1 lb large shrimp, heads and shells intact
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 lemongrass stalks, bruised and chopped
- 2 Thai chilies, sliced
- 1/4 cup fish sauce
- 2 tablespoons sugar
- Black pepper
- Chopped cilantro for garnish
Instructions:
- Rinse shrimp under cold water. Remove heads from shrimp, reserving heads and shells. Devein shrimp bodies, leaving tails intact.
- Scoop out tomalley from shrimp heads. Set aside.
- In a skillet, heat oil over medium heat. Sauté onion, garlic, ginger, lemongrass, and chilies until fragrant.
- Add shrimp heads and shells to skillet. Cook for 2 minutes, stirring frequently.
- Pour in 1 cup water and bring to a boil. Reduce heat and simmer for 10 minutes to make shrimp stock.
- Strain stock through a sieve into a bowl, pressing on solids. Discard solids.
- Return stock to skillet. Stir in tomalley, fish sauce, sugar and several grinds of black pepper.
- Add shrimp bodies to skillet and cook for 5-7 minutes until opaque.
- Remove from heat and garnish with cilantro. Serve with rice.
Cooking Techniques and Equipment
Sautéing is essential for building deep flavor in Tôm Kho Tàu. Browning the aromatics and shells boosts umami. A well-seasoned wok or skillet is ideal.
Simmering the shrimp stock concentrates flavor. Use a pot just large enough to fit the shells.
Traditional Equipment
- Wok – Best for stir-frying aromatics over high heat
- Clay pot – Helpful for braising to keep shrimp moist
- Mortar and pestle – Traditionally used to pound lemongrass, garlic and chilies
Modern Equipment
- Nonstick skillet – Makes sautéing easier
- Fine mesh strainer – Yields smooth, shell-free broth
Visual Guide and Taste Profile
Appearance: Glossy, rose-hued sauce coating plump shrimp garnished with green cilantro
Texture: Tender shrimp with slight chew, napped in a lush, velvety sauce
Flavor: An orchestra of tastes – sweet, briny, spicy and savory in harmony
Aroma: Pungent, ocean-fresh shrimp mingling with sizzle garlic, lemongrass and chilies
![Vietnamese Braised Shrimp in Roe][]
Image credit: HungryHuy.com
Nutritional Information
Tôm Kho Tàu is relatively healthy as far as braises go, with quality protein and few calories. Per 3 oz serving:
- Calories: 110
- Fat: 2g
- Sodium: 440mg
- Protein: 18g
Shrimp provide lean protein and minerals like selenium and astaxanthin. Lemongrass has antimicrobial properties.
Go easy on added oils and sugary condiments to keep the dish light. Enjoy with brown rice for fiber.
Recipe Variations and Customization
Try these riffs on the traditional recipe:
- Use seafood stock instead of water for a head start on flavor
- Add cubed tomatoes for brightness
- Stir in fish balls or pressed tofu for texture
- Garnish with crispy shallots, lime wedges, or chili slices
- Make it spicier with extra chilies or sambal
- Balance the heat with coconut milk
Cater the recipe to your taste – more herbs, less sugar, or extra fish sauce for a saltier profile. The possibilities are endless!
Pairing and Serving Suggestions
What to serve it with?
- Steamed Jasmine rice
- Vermicelli noodles
- Crusty bread
What to drink?
- Vietnamese iced coffee
- Chrysanthemum tea
- Crisp lager or pilsner
How to elevate the presentation?
- Shrimp shells fried into crunchy chips
- Carved vegetable garnishes
- Served in beautiful clay pot
- Tableside pouring of sauce over shrimp
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container up to 4 days.
Reheating:
- Stovetop – Gently simmer sauce and shrimp until heated through
- Microwave – Heat in 30 second bursts, stirring between
Avoid boiling or overcooking shrimp when reheating. Add a splash of water if sauce thickens too much.
Common Mistakes and Troubleshooting
Overcooked shrimp – Use medium-low gentle heat and don’t over-braise
Bland flavor – Allow sauce to reduce and intensify; season more aggressively
Broken sauce – Don’t boil or over-reduce; use cornstarch slurry if too thin
Tough, rubbery shrimp – Don’t overcook; boil shells/heads briefly before sautéing
Not enough broth – Supplement with seafood stock if needed
Too salty – Balance with more sugar; dilute with water if needed
Community Insights
“My Vietnamese grandma taught me this recipe. She uses the heads and shells to make the tastiest broth.” – Anne L.
“I always have the ingredients on hand now to whip up a quick Tôm Kho Tàu dinner. My kids love dunking bread in the savory sauce.” – Kevin T.
“So comforting and satisfying! I’m bringing this dish to my next potluck, it’s sure to be a hit.” – Hannah G.
Conclusion
Vietnamese Braised Shrimp in Roe, with its complex symphony of sweet, spicy, briny flavors, is a revelation for the senses. Coaxing maximum flavor from the whole shrimp through careful technique yields a sublimely tasty sauce. Sharpen your wok skills and treat yourself to this Vietnamese comfort food classic. Let the rich roe sauce transport you on a journey, if just for a dinner, to the vibrant flavors of Vietnam.
Ingredients
- Shrimp (heads on): 1 lb
- Garlic, minced: 4 cloves
- Shallot, minced: 1 shallot
- Salt: To taste
- Pepper: To taste
- Fish sauce: 1 tablespoon
- Shrimp paste: 1 tablespoon (Pantai shrimp paste in soybean oil recommended)
- Cooking oil: 1 tablespoon
- Scallion (optional)
Instructions
- Preparation
- Prep the Shrimp: Rinse the shrimp thoroughly under cold water. If using whole shrimp, remove the head sac (optional, but adds flavor) and devein them using a small knife to remove the dark vein running down the back.
- Cooking
- Heat the Oil: In a pot or Dutch oven, heat the cooking oil over medium heat.
- Sauté the Aromatics: Add the minced garlic, shallot, and ginger (if using) to the hot oil. Sauté for 30 seconds to 1 minute, until fragrant.
- Cook the Shrimp: Add the shrimp (with or without marinade) to the pot and cook for 2-3 minutes per side, or until they start to turn pink and opaque.
- Release the Shrimp Flavor: If using shrimp with heads on, gently press down on the heads with a spoon to release their flavorful juices.
- Add the Sauce: Add the fish sauce, shrimp paste, sugar, and water or coconut juice to the pot. Stir to combine and bring to a simmer.
- Simmer and Reduce: Reduce heat to low and simmer for 15-20 minutes, or until the sauce thickens and coats the shrimp. Season with salt and black pepper to taste.
- Serving
- Transfer to Serving Dish: Transfer the braised shrimp and sauce to a serving dish. Garnish with chopped scallions (optional) and serve immediately with steamed rice.
Notes
- Leaving the heads on adds extra flavor to the sauce, but you can discard them if preferred.
- You can save the shrimp shells for making shrimp stock in another dish.
Nutrition Facts
Vietnamese Braised Shrimp In Roe (Tôm Kho Tàu)
Serves:
Amount Per Serving: | ||
---|---|---|
Calories | 164 | |
% Daily Value* | ||
Total Fat 7g | 10.8% | |
Saturated Fat 1g | 5% | |
Trans Fat | ||
Cholesterol 189mg | 63% | |
Sodium 545mg | 22.7% | |
Total Carbohydrate 2g | 0.7% | |
Dietary Fiber 0.3g | 0% | |
Sugars | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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