Bi Dao Xao Tom

Nutrition · per serving

Steps

1. 1

   Prep everything before heating the pan: peel and seed the winter melon, then slice it thinly so it cooks quickly and evenly. Cut the spring onion and finely chop the garlic.

   350 g winter melon, peeled, seeded, and cut into thin bite-size slices40 g spring onion, cut into 3 cm lengths10 g garlic, finely chopped
2. 2

   Toss the shrimp with the fish sauce and white pepper. Let it stand while you heat the pan; this short marinade seasons the shrimp without drawing out too much moisture.

   180 g shrimp, peeled and deveined10 ml fish sauce0.5 g ground white pepper
3. 3

   Heat a wok or large frying pan over high heat until hot, then add the neutral oil. Add the garlic and stir for about 10 seconds until fragrant but not browned, then add the marinated shrimp. Stir-fry for 1-2 minutes until the shrimp are just turning pink.

   15 ml neutral oil10 g garlic, finely chopped180 g shrimp, peeled and deveined
4. 4

   Add the winter melon and stir-fry for 1 minute to coat it in the oil and shrimp juices. Add the fish sauce, sugar, and water, then keep stir-frying for 2-3 minutes more until the melon turns slightly translucent and is tender-crisp. It should release some moisture but still hold its shape.

   350 g winter melon, peeled, seeded, and cut into thin bite-size slices10 ml fish sauce2 g sugar30 ml water
5. 5

   Add the spring onion and toss for 20-30 seconds until just wilted. Taste and adjust with a few drops more fish sauce if needed, then serve immediately while the shrimp are juicy and the winter melon is still delicate.

   40 g spring onion, cut into 3 cm lengths

Origin & History

Bi dao xao tom is a light home-style Vietnamese stir-fry that reflects the cuisine's preference for quick cooking and clean, balanced flavors. Winter melon is widely used in Vietnamese soups and stir-fries, especially in warm weather because it is considered refreshing and delicate.