The crisp exterior of these Vietnamese-style shrimp fritters gives way to juicy, flavorful shrimp blended with herbs like cilantro and mint, delivering texture and taste in each bite. The real star, though, is the Nuoc Cham dipping sauce—an irresistible mix of lime, fish sauce, sugar, and just the right amount of heat—that adds zing to every mouthful.
This recipe captures the essence of Vietnamese street food in a way that’s easy to make at home. Whether you’re serving it as a party appetizer or a quick weeknight snack, it delivers bold, vibrant flavors and the kind of crunch that makes everyone reach for seconds. These fritters are more than just a dish—they’re a little trip to Vietnam with every bite.
Full Recipe:
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1 lb shrimp, peeled, deveined, chopped small
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1/2 cup rice flour
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1/4 cup all-purpose flour
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1/4 tsp baking powder
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1/2 cup cold water
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1 egg
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1/4 tsp salt
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1/4 tsp black pepper
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2 green onions, finely chopped
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1/4 cup cilantro, chopped
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1/4 cup fresh mint, chopped (optional)
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1–2 small red chilies, finely chopped (optional)
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Vegetable oil for frying
For the Nuoc Cham Dipping Sauce:
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3 tbsp fish sauce
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1 tbsp sugar
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2 tbsp fresh lime juice
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1/4 cup warm water
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1 garlic clove, minced
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1–2 small red chilies, finely chopped (optional)
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1 tbsp rice vinegar (optional)
Directions:
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Make the Nuoc Cham Dipping Sauce:
In a bowl, mix fish sauce, sugar, lime juice, and warm water until sugar dissolves. Stir in garlic and chilies. Add rice vinegar if desired. Set aside to allow flavors to meld. -
Prepare the Fritter Mixture:
In a bowl, combine chopped shrimp, green onions, cilantro, mint, and chilies. In another bowl, whisk together rice flour, all-purpose flour, baking powder, salt, and pepper. Add egg and cold water to form a smooth batter. Fold in shrimp mixture. -
Fry the Fritters:
Heat 1 inch of oil in a skillet over medium-high heat. Drop spoonfuls of shrimp batter into oil and flatten slightly. Fry in batches for 2-3 minutes per side or until golden and crisp. Drain on paper towels. -
Serve:
Serve hot with Nuoc Cham sauce for dipping. Garnish with more herbs if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: ~375 kcal | Servings: 4 servings
Recipe Overview
If you’re on the hunt for a dish that brings crispy texture, bold Southeast Asian flavor, and irresistible dipping sauce all in one bite, Vietnamese Shrimp Fritters with Nuoc Cham Dipping Sauce might just become your new go-to. These fritters, packed with juicy shrimp and fresh herbs, are fried to golden perfection and served alongside Nuoc Cham, a sweet-sour-salty dipping sauce that’s iconic in Vietnamese cuisine. Whether you’re planning a party appetizer, a light lunch, or just a fun weekend kitchen adventure, this dish delivers on flavor, crunch, and flair.
More than just another shrimp recipe, these fritters offer a delightful contrast between the crispy batter and the juicy shrimp interior. When paired with Nuoc Cham—which adds notes of lime, garlic, fish sauce, and just the right amount of heat—the flavors dance on the palate in a way that feels both exotic and comforting. It’s a dish that transports you to the vibrant streets of Hanoi or Ho Chi Minh City with every bite.
History and Origin
Vietnamese shrimp fritters, known locally as bánh tôm, are often associated with street food stalls and family gatherings throughout Vietnam, particularly in Hanoi where they’ve become somewhat of a culinary staple. Traditionally made using freshwater shrimp caught from West Lake (Hồ Tây), these fritters were originally considered a specialty item, often served on banana leaves and enjoyed with fresh herbs and pickled vegetables.
The dish exemplifies the Vietnamese philosophy of balance—harmonizing sweet, salty, sour, and spicy in a single bite. It also reflects the Vietnamese commitment to freshness and minimal waste: fresh shrimp is used whole or chopped, while herbs and aromatics like cilantro, mint, and green onion are added not just for flavor, but for aroma and digestion.
The accompanying Nuoc Cham sauce is deeply rooted in Vietnamese culinary history. Its base—fish sauce (or nước mắm)—is a centuries-old condiment that’s as culturally significant to Vietnamese food as soy sauce is to Chinese cuisine. Nuoc Cham, in its many variations, appears alongside countless Vietnamese dishes, from grilled meats to rice paper rolls.
Together, the shrimp fritters and Nuoc Cham dipping sauce represent a beautiful intersection of tradition and taste, highlighting Vietnam’s coastal bounty and its resourceful, flavor-driven food culture.
Variations and Adaptations
Like many beloved traditional dishes, shrimp fritters have evolved over time and across regions. In Hanoi, you might find bánh tôm Hồ Tây served with large whole shrimp embedded in the batter—shell-on and fried—offering a bold, rustic texture. In contrast, Southern variations often involve chopped or minced shrimp mixed into a smoother batter with added vegetables or spices.
Globally, chefs and home cooks have put their spin on the classic:
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Vegetarian versions substitute shrimp with shredded sweet potato, zucchini, or tofu for a crisp and hearty alternative.
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Spicy adaptations include extra chopped red chilies or even a dash of chili oil in the batter or sauce for those who like more heat.
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Coconut shrimp fritters incorporate shredded coconut into the batter, giving a touch of sweetness and extra crunch.
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Some even bake instead of fry the fritters for a healthier twist—though you’ll sacrifice a bit of crispness, the flavor still shines through.
The Nuoc Cham sauce itself is highly customizable. Some recipes add a splash of rice vinegar or crushed peanuts for texture, while others play with the ratio of lime juice to sugar to suit different palates.
Nutritional Information
On the surface, shrimp fritters may seem like indulgent fare—and while they are indeed crispy and satisfying, they can also be nutritionally balanced depending on how they’re prepared.
Macronutrient breakdown (per serving, approx. 2-3 fritters with sauce):
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Calories: 375 kcal
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Protein: 22g
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Fat: 18g
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Carbohydrates: 30g
Shrimp is an excellent source of lean protein, offering all nine essential amino acids, while also being low in calories and virtually free of carbohydrates. It’s also rich in key micronutrients such as:
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Selenium – essential for thyroid function and antioxidant defense.
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Vitamin B12 – crucial for energy metabolism and nervous system support.
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Phosphorus and Zinc – supporting bone health and immune response.
The herbs add trace vitamins (A, C, and K) while the Nuoc Cham contributes small amounts of sodium and sugar. Using rice flour in the batter gives the fritters a gluten-light quality and a more delicate texture.
To make the dish lighter, you can shallow-fry with minimal oil or use an air fryer. Swapping regular sugar in the dipping sauce with honey or a low-glycemic alternative can also reduce the sugar load.
Serving Suggestions and Pairings
Vietnamese shrimp fritters are incredibly versatile when it comes to presentation. Here are some fresh and exciting ways to serve them:
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As an appetizer: Serve on a platter with a bowl of Nuoc Cham in the center and a garnish of fresh mint, cilantro, and lime wedges.
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With noodles: Pair them with chilled rice vermicelli noodles, sliced cucumber, and pickled carrots for a refreshing lunch bowl.
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Lettuce wraps: Wrap each fritter in a lettuce leaf with herbs and dunk into Nuoc Cham—a fun, hands-on dining experience.
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Bánh mì-style: Place fritters in a crusty baguette with pickled veggies and mayo for a street-food inspired sandwich.
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Cocktail party bites: Make them smaller and skewer them with a toothpick for easy finger food.
Pairing drinks is easy too. A crisp white wine like Sauvignon Blanc or a dry Riesling complements the herbal and citrus notes beautifully. Beer lovers will appreciate a light lager or Vietnamese beer like 333 or Saigon. For non-alcoholic options, try iced jasmine tea or lime soda with mint.
Tips and Tricks for Success
Want to guarantee crisp, flavorful fritters every time? Here are a few pro tips:
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Use cold water in your batter to ensure a light and airy result. Cold liquid slows gluten formation, keeping the texture tender.
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Don’t overcrowd the pan when frying; it will lower the oil temperature and result in soggy fritters.
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Test your oil temperature by dropping in a small spoonful of batter—it should sizzle immediately.
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Dry your shrimp well before adding to the batter. Excess moisture can dilute the mix and cause splattering during frying.
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Prep the sauce first so the flavors can meld while you fry.
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If using fresh herbs, chop them just before mixing into the batter to preserve their aroma and flavor.
And of course, always serve the fritters fresh and hot—the crunch is everything!
Potential Health Benefits
Shrimp is a nutritional powerhouse that offers more than just protein. It’s low in calories and saturated fat while being high in:
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Astaxanthin, a potent antioxidant known for reducing inflammation and supporting eye and skin health.
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Omega-3 fatty acids, which support heart and brain health.
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Iodine, a trace mineral vital for proper thyroid function.
Fresh herbs like mint and cilantro offer digestive and anti-inflammatory benefits, and chili peppers (if you include them) provide capsaicin, which can boost metabolism and help reduce appetite.
Even the Nuoc Cham sauce, with its blend of garlic, lime juice, and fermented fish sauce, supports gut health and digestion in moderation. Just be mindful of sodium if you’re watching your intake.
Conclusion
Vietnamese Shrimp Fritters with Nuoc Cham Dipping Sauce offer a flavorful glimpse into the heart of Vietnamese street food culture. They’re crunchy, juicy, tangy, and aromatic—a true celebration of textures and tastes. Best of all, they’re simple to make and endlessly adaptable to your preferences.
Whether you’re new to Vietnamese cooking or a seasoned foodie looking for something vibrant and crowd-pleasing, these fritters promise to deliver. Try them once, and they may just become a permanent fixture on your menu. And don’t forget the Nuoc Cham—it’s the soul of the dish.
Happy cooking, and as always—enjoy every crispy, citrus-kissed bite!