Bắp Xào is a much-loved after-school snack in Southern Vietnam. As a kid, I would rush to street vendors with my friends as soon as school was out, excited to grab this tasty treat.
Every bite bursts with flavor: sweet, juicy kernels of corn, savory dried shrimp, and a buttery richness that lingers long after the last bite.
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Corn in Vietnamese cuisine
In Vietnamese cuisine, corn may not be a staple like jasmine rice or sticky rice, but it has a fascinating backstory.
According to a Vietnamese folk story, corn was introduced to Đại Việt (ancient Vietnam) during the Later Lê Dynasty by Phùng Khắc Khoan, a politician and diplomat.
During his visit to China (Ming Dynasty) as an envoy, Phùng Khắc Khoan managed to bring corn back to Vietnam and taught the locals how to cultivate it. That’s how corn became a part of Vietnamese agriculture and cuisine nowadays.
In Vietnam, corn has different names depending on the region—bắp in the south and ngô in the north. Today, it’s one of the most popular vegetables in Vietnam.
The locals enjoy both waxy corn for its chewy texture and sweet corn for its naturally rich flavor. Besides Bắp Xào, Vietnamese people can make many delicious dishes from corn, such as:
Ingredients
- Canned Corn: Fresh corn is the best choice for this dish, and in Vietnam, people usually prefer waxy corn over sweet corn. However, when fresh or waxy corn isn’t available, canned sweet corn is a handy alternative. Just remember to drain it well before using!
- Dried Shrimps: On the left, you’ll see small dried krills (tép khô), which are already seasoned and can be used straight away. On the right are dried shrimp (tôm khô), which need to be soaked for 2 hours and chopped into small pieces before cooking.
- Butter and Cooking Oil: In Vietnam, margarine is often used in this dish, but I prefer butter for a healthier option. I add it at the end to really enhance the flavor and aroma.
- Fish Sauce: This is a must-have ingredient in Vietnamese cooking. Make sure to adjust the amount at the end, as the dried shrimps already add some saltiness.
- Scallions: Not only do scallions brighten up the dish with their color, but they also add a delicious flavor that makes everything even more tempting.
Instructions
- In a pan, heat up the cooking oil. Add the white part of scallions and sauté for 1-2 minutes until fragrant.
- Add the canned corn to the pan and sauté for 2-3 minutes.
- Add the dried krills to the pan and sauté for other 2-3 minutes until they’re fragrant.
- Adjust the fish sauce to your taste and stir to combine.
- Add the green part of scallions and butter. Cook for an additional 1-2 minutes until the flavors have melded together and the dish is heated through.
- Transfer the corn to a serving dish. Drizzle some Sriracha sauce to enhance the flavor.
- Serve immediately and enjoy!
Instructional Video
Helpful Tips
- If you use fresh corn, prior to cooking, boil the corn kernels for 15-20 minutes and drain all excess water.
- If you want to spice up the dish, add some chili flakes or Vietnamese lemongrass chili oil.
- For a vegetarian version, omit the dried shrimps and use soy sauce instead of fish sauce. It’s still very yummy.
More tasty Vietnamese streetfoods
(Vietnamese Spring Rolls with Chinese sausages)
(Vietnamese Meat Pie)
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Bắp Xào – Vietnamese Sautéed Corn with Dried Shrimps
Ingredients
- 1 can corn (drained)
- 1 sprig scallion (the white and green parts separated, finely chopped)
- 1 tbsp cooking oil
- 1 tbsp butter
- Fish sauce (to your taste)
Instructions
- Heat the cooking oil in a pan. Sauté the white part of scallions until fragrant, about 1-2 minutes.
- Add the canned corn to the pan and continue sautéing for 2-3 minutes.
- Add the dried shrimps and sauté for another 2-3 minutes.
- Adjust the fish sauce according to your preference and stir to mix well.
- Incorporate the green part of scallions and butter. Cook for an extra 1-2 minutes until the flavors blend.
- Transfer the sautéed corn to a serving dish and drizzle some Sriracha sauce for an enhanced flavor.
