Bắp Xào: Vietnamese Stir-Fried Corn with Dried Shrimp

Bring the flavours of Vietnamese street food into your kitchen with Bắp Xào, a comforting combination of sweet corn, savoury dried shrimp and fragrant spring onions. A little melted margarine adds richness, while a drizzle of chilli sauce gives each bite a delicious kick.

This popular snack is simple to prepare and best enjoyed hot. Follow the recipe below to recreate a familiar taste of Saigon at home.

1. Origins and Food Culture

Bắp Xào is one of the most distinctive and popular street food snacks in Saigon and throughout southern Vietnam. It is closely associated with small, steaming food carts found on street corners, outside schools and around markets in the late afternoon and evening.

The inviting aroma of margarine and spring onions rising from hot pans of stir-fried corn is familiar to generations of locals. This humble snack has become part of the lively pavement dining culture that characterises everyday life in southern Vietnam.

2. Flavour

The appeal of Bắp Xào comes from its combination of flavours and textures. Each kernel of corn—usually Vietnamese glutinous corn or sweet corn—is cooked until tender while retaining its natural sweetness. Dried shrimp add a pleasantly chewy texture and a rich, savoury saltiness.

Melted margarine coats the corn and combines with the fragrant spring onions to create the dish’s characteristic aroma. A little chilli sauce adds gentle heat, balancing the richness and rounding out the flavour.

3. Difficulty

Difficulty: Easy

Preparation takes approximately 10–15 minutes and involves quickly stir-frying the ingredients over medium heat.

4. Ingredients

Serves 4

• 2 ears of sweet corn, kernels removed
• 30 g dried shrimp
• 5 spring onions
• 1 teaspoon plant-based margarine
• 2 teaspoons cooking oil
• Seasonings: 1 teaspoon salt, 1 teaspoon seasoning granules, ½ teaspoon monosodium glutamate (MSG), 2 teaspoons sugar
• Chilli sauce, to serve

5. Instructions

Step 1: Prepare the Ingredients

• Corn: Remove the husks and silk. Separate the kernels from the cobs, rinse and leave to drain.
• Dried shrimp: Soak in warm water for approximately 10 minutes until softened. Rinse again and drain.
• Spring onions: Wash and finely chop.

Step 2: Briefly Boil the Corn

• Bring approximately 500 ml of water to the boil with 1 teaspoon of salt.
• Add the corn kernels and boil for approximately 3 minutes. Immediately transfer to a colander and leave to drain.

Note: Boil the corn only briefly so that the kernels are just cooked and retain their sweet crunch. Avoid boiling for too long, as this can make the corn mushy.

Step 3: Stir-Fry the Corn with Dried Shrimp

• Heat 2 teaspoons of cooking oil in a frying pan. Add the dried shrimp and stir-fry over high heat for approximately 3 minutes, until firm and fragrant.
• Reduce to medium heat, add the corn and stir-fry for another 3 minutes.
• Add 1 teaspoon of margarine along with the seasonings—seasoning granules, MSG, salt and sugar—to taste. Stir continuously for approximately 3 minutes until the margarine has melted and the seasonings are evenly distributed.
• Finally, add the chopped spring onions and stir-fry quickly for approximately 1 minute, then turn off the heat.

Step 4: Serve

• Spoon the stir-fried corn onto a plate. This dish tastes best while hot. Drizzle with a little chilli sauce and mix well for extra flavour.

6. Buying Ingredients in Germany

• Fresh sweet corn (Frischer Zuckermais): Available at German supermarkets such as Rewe, Edeka, Kaufland, Lidl and Aldi. Canned sweet corn or frozen corn kernels are also options.
• Dried shrimp (Getrocknete Garnelen): Available at large Asian supermarkets such as Go Asia and Vinh Loi.
• Plant-based margarine (Pflanzenmargarine): Widely available at German supermarkets, including brands such as Rama and Sanella.

7. Frequently Asked Questions

Why Should You Briefly Boil the Corn in Salted Water Before Stir-Frying?

Boiling the corn for 3 minutes helps the kernels cook evenly throughout while retaining their moisture and plump texture. This allows them to take on the margarine and seasonings during stir-frying without becoming shrivelled or dry.

When Should You Add the Margarine?

Add the margarine after the corn and dried shrimp have cooked until tender. Adding it too early over high heat can cause it to smoke or burn and lose its characteristic rich aroma.

Is Glutinous Corn or Sweet Corn Better for Bắp Xào?

Sweet corn has juicy, crunchy kernels, a naturally sweet flavour and an appealing bright yellow colour. Its kernels also remain separate rather than sticking together. Glutinous corn has a chewier texture and a mellow, starchy flavour.

You can combine both varieties to enjoy a mixture of chewy texture and sweet crunch.

Truc Huynh

Mit über einem Jahr Erfahrung im Content Writing und in der redaktionellen Bearbeitung erstelle ich klare und verständliche Inhalte über vietnamesische Spezialitäten, natürliche Trockenprodukte und passende Genussideen für internationale Kundinnen und Kunden. Bei VietNatur möchte ich hilfreiche Informationen bieten, damit Leserinnen und Leser Vietnams Aromen einfach entdecken können.