Bắp Xào is a cherished “after school snack” in Southern Vietnam. As a child, I eagerly rushed to street hawkers after school with friends to buy this tasty snack.

Each bite is a delicious combination of sweet corn, savory dried shrimps, and buttery richness, creating a delightful and lasting taste in my memory.

Close-up photo of a plate of sizzling Bap xao, a popular Vietnamese stir-fried corn dish. The dish features golden kernels of corn sautéed with dried shrimps and scallions

❤️ Why you will love this recipe

Easy to make: basic ingredients available at your local grocery stores and Asian markets.
An exotic and flavorful way to enjoy corn. The combination of the sweetness of the corn and the umami flavor of the dried shrimps creates a delightful and irresistible flavors. You could enjoy it as a side dish or a tasty snack.
An amazing representation of Vietnamese street food culture. Street food is an integral part of Vietnamese cuisine. With this recipe, you can experience authentic Vietnamese street food right in your own home.

Other Vietnamese street food:

An image of a Vietnamese rice paper pizza on a white plate, photographed from above. The pizza consists of a thin, round rice paper base topped with a layer of beaten egg, chopped scallions, and creamy Laughing Cow cheese. The pizza is cooked with a small amount of butter and topped with sliced sausages and savory pork floss, creating a delicious combination of textures and flavors. The toppings are evenly distributed across the pizza, creating an appetizing display of colors and textures. The pizza is a unique and tasty fusion of Vietnamese and Western flavors. — 15-minute Vietnamese Rice Paper Pizza

Delicious Vietnamese Bo Bia Spring Rolls: Rice paper rolls filled with Chinese sausages, jicama, and carrots - a perfect blend of flavors and textures. — Bò Bía – Spring Rolls with Chinese Sausages

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce. — Gỏi cuốn – Vietnamese Spring Rolls with Shrimps and Pork

Delicious Vietnamese Bánh Pate Sô (pork pate chaud), golden-brown pastries filled with savory pork and encased in flaky puff pastry, ready to be enjoyed as a delightful snack or breakfast treat — Pork Pâté Chaud – Vietnamese Meat Pies

🌽 Ingredients

Canned corn: The best option is fresh corn. In Vietnam, people prefer waxy corn to sweet corn for cooking this dish. However, canned sweet corn is a convenient option when fresh corn or waxy corn is not available. Make sure to drain well the corn before using it in the recipe.
Dried shrimps: On the left, you’ll find the small dried shrimps (tép khô), already seasoned and ready to use without cooking. On the right (tôm khô), the regular dried shrimps require soaking for 2 hours and chopping into small pieces before use.

Butter and cooking oil: in Vietnam, magarine is much more popular for this dish. However, butter is a healthier choice. I add butter at the end to enhance the flavor and the aroma of the dish.
Fish sauce: a staple ingredient in Vietnamese cuisine. Adjust the fish sauce at the end of cooking because the dried shrimps are already salty.
Scallions: They not only add an appetizing color to the dish but also provide an additional taste that makes it even more delicious and tempting.

📝 Instructions

In a pan or a sauce 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 shrimps 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 sautéed 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.
Adjust the seasoning to your taste with fish sauce and sugar.
If you want to spice up the dish, add some chili flakes.
For a vegetarian version, omit the dried shrimps and use soy sauce instead of fish sauce. It’s still very yummy.

If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho . I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, YouTube 🥰.

Bắp Xào – Vietnamese Sautéed Corn with Dried Shrimps

Bap Xao is a popular street food in Southern Vietnam. Each bite is a delicious combination of sweet corn, savory dried shrimps, and buttery richness, leaving a satisfying taste for anyone.

5 from 1 vote

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Prep Time 5

Cook Time 10

Course Side Dish, Snack

Cuisine Vietnamese

Servings people

Equipment

1 Pan
1 Spatula (heat-resistant)

Ingredients

1 can corn (drained)
1 scallion (white and green parts, chopped)
1 tbsp cooking oil
1 tbsp butter
Fish sauce (adjust to your taste)

Instructions

Heat the cooking oil in a pan or saucepan. Sauté the white part of scallions until fragrant, approximately 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.
Serve immediately and enjoy.