Tom Kho (Vietnamese simmered prawn)

As with many seafood options, “tôm” (prawn) is a highly nutritious food that provides numerous health benefits.

One of the most delightful dishes featuring this ingredient is “Tôm kho tộ”. Similar to “Cá kho”, making “tôm kho” involves two stages: preparation and cooking.
Photo: beptruong.edu.vn

During the preparation stage, gather your spices, including “nước mắm” (fish sauce), sugar, seasoning powder, black pepper, red chili, onion, garlic, ginger, and a splash of lemon juice for flavor. Additionally, don’t forget cooking oil.

For this recipe, opt for large, fresh Japanese shrimp. Rinse the shrimp thoroughly, then remove the shells. Make a shallow cut along their backs to clean out any impurities, and gently fold the head towards the tail to form a circle shape while extracting the “gạch tôm” (roe). In a mortar and pestle, mash spring onion and chili together. Heat some oil in a pan and sauté the mixture until fragrant. Next, add the shrimp and fry until they turn a light yellow color. Remove the shrimp from the pan, and in the same pan, prepare a mixture of “nước mắm”, a tablespoon of sugar, black pepper, and a pinch of seasoning. Return the shrimp to the pan and simmer for several minutes, allowing them to absorb the flavors. Once this step is done, mix the “gạch tôm” with a few drops of lemon juice, a little black pepper, sugar, “nước mắm”, and oil. Simmer this mixture until it thickens, then dip the shrimp into the sauce. The dish is now ready to be served, and it pairs deliciously with steamed rice.
Photo: cookpad.com.vn

In addition to “Tôm kho tộ”, there are many variations of “tôm kho,” such as “tôm kho lá chanh” (prawns cooked with lime leaves) and “tôm kho nấm” (prawns cooked with mushrooms). While these dishes require a few additional ingredients, the method of cooking remains similar to that of “Tôm kho tộ,” and all are equally delicious.