Bắp Xào (Vietnamese Sautéed Corn with Dried Shrimp)

Name: Bắp Xào (Vietnamese Sautéed Corn with Dried Shrimp)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 people
Ingredients: 1/4 cup dried shrimp; 2 ears of sweet corn; 3-4 stalks of scallions; olive oil; 1 teaspoon fish sauce; 1 tablespoon butter; 1/4 teaspoon salt

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Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
4 people
Calories
115 kcal
Course
Appetizer
Cuisine
Vietnamese

Bắp Xào (Vietnamese Sautéed Corn with Dried Shrimp)

Finn Carter

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Vietnamese Sautéed Corn with Dried Shrimp (Bắp Xào) is a fun street food snack in Saigon. Each bite is filled with sweetness from corn, slight saltiness from dried shrimp and richness from butter.

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Ingredients

Servings

1/4 cup dried shrimp
2 ears of sweet corn
3-4 stalks of scallions
olive oil
1 teaspoon fish sauce
1 tablespoon butter
1/4 teaspoon salt

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Instructions

Place dried shrimp in a bowl and add enough water to cover the shrimp. Soak them until soft to the touch (about 20 minutes or more depending on your dried shrimp).
While soaking the shrimp, separate corn kernels from the cobs and discard the cobs. Slice scallion thinly and keep the white part separated from the green part.
When the dried shrimp have been reconstituted and softened, pound them lightly or roughly chop into smaller pieces.
Place a skillet over medium heat and add olive oil. When the oil is hot, add dried shrimp pieces and sauté briefly. Once the shrimp are heated through, add a teaspoon of fish sauce (or to taste), mix to combine and then transfer to a clean plate.
To the same skillet, add a tablespoon of butter. Once butter has melted, add the white part of scallion and cook for a few seconds until fragrant. Add corn kernels and 1/4 teaspoon of salt (to taste) and sauté for a couple of minutes or until corn kernels are fully cooked.
Add dried shrimp back to the pan and add the green part of scallions. Stir fry everything briefly together until flavors are combined. Taste and adjust seasoning to your likings. Transfer to serving plates and serve hot.

Notes

When soaking dried shrimp, use room temperature water/tap water if you have time. If you are in a hurry, use warm water to shorten the soaking time. Do not use hot/boiling water because hot water will extract too much flavor out of the shrimp.
If you cannot find dried shrimp, I think you can use fresh shrimps. Chop them into small pieces and dry roast in your skillet to reduce water content and concentrate the flavors. Season with fish sauce to taste. Then proceed to use the toasted shrimp pieces to substitute for dried shrimps in this dish.
Some people like to sprinkle some crispy fried shallots or drizzle some sriracha on top when serving. Please feel free to add these toppings if you want.

Nutrition Information

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Calories 115kcal (6%) Carbohydrates 9g (3%) Protein 13g (26%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 176mg (59%) Sodium 817mg (34%) Potassium 146mg (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 261IU (5%) Vitamin C 5mg (6%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 115 kcal

% Daily Value*

Calories	115kcal	6%
Carbohydrates	9g	3%
Protein	13g	26%
Fat	4g	6%
Saturated Fat	2g	10%
Cholesterol	176mg	59%
Sodium	817mg	34%
Potassium	146mg	3%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	261IU	5%
Vitamin C	5mg	6%
Calcium	66mg	7%
Iron	1mg	6%