Vietnamese Street Corn / Bắp Xào
Bắp xào is not a traditional Vietnamese food that I grew up eating! Bắp xào was actually created by millennials in the last handful of years as Vietnamese cuisine has evolved. Vietnamese street corn is commonly found in you guessed it, the streets of Vietnam at various vendor stalls. You can recreate it at home
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 canned corn
- 1 tbsp oil
- 1 tbsp minced shallots
- 2 green onions
- 1/4 cup dried shrimp
- 1 tsp garlic
- 1 thai chili
- 1 tsp sugar
- 1 tsp fish sauce
- 1 tbsp butter
- Green onion
- Cilantro (optional)
- Kewpie mayo (optional)
- Lime (optional)
- Thai chili (optional)
Instructions
- 1
Mince shallots and garlic, chop up Thai chili, green onion, and cilantro then put aside
- 2
Rehydrate dried shrimp in warm water. Then using a mortar and pestle or food processor, grind dried shrimp
- 3
To a pan, add oil, and sauté shallots and green onions until fragrant. Then add dried shrimp and sauté for another couple of minutes
- 4
Drain canned corn, and add to the pan. Add minced garlic, and season with sugar, fish sauce, and Thai chili. Turn off heat, add a knob of butter and mix well
- 5
Top with garnishes and serve