Snack · 20 min · vietnamese

Bap Xao

If you like fresh corn kernels, you’ll love this Vietnamese snack — 20 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Fresh corn kernels
• 1/3 cup Dried shrimp
• 2 tbsp Butter
• 4 Scallions
• 1 tsp Sugar
• 1 tbsp Fish sauce
• 1/2 tsp Chili flakes

Steps

1. Soak the dried shrimp in warm water for 10 minutes, drain, and mince fine. Tiny pieces distribute the briny punch through every bite instead of landing in lumps.
2. Melt the butter in a wide pan until foaming, then add the shrimp and fry 2 minutes until deeply fragrant and just crisping.
3. Add the corn in an even layer and let it sit undisturbed for 2 minutes so the kernels pick up golden char spots. That toasty edge is what separates street-cart corn from boiled corn.
4. Toss with the sugar, fish sauce, and chili flakes and cook 2 more minutes until the corn is tender and glossy.
5. Fold in the sliced scallions off the heat and serve hot in small bowls. It is humble food, and it disappears first at every gathering.

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