Shrimp, dried

tom khô

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Special shrimp specifically harvested for drying and curing. Sold in packages. Usually reconstituted and added to stir-fries or thrown directly into the beginnings of a stock or broth. If reconstituted, save the liquid that accumulates and add it to sauces, stir-fries, or soups. It can be finely chopped when dry and used as a topping over rice dishes, soups, and goi.