Vietnamese Stir-Fried Corn (Bắp Xào)

If you’ve ever wandered the bustling streets of Vietnam, you’ve likely caught the irresistible aroma of Bắp Xào wafting from a street vendor’s cart. This vibrant stir-fried corn dish is a beloved snack, known for its colourful appearance and the perfect balance of sweet, savoury, and buttery flavours. It’s a staple in Vietnamese street food culture, enjoyed by people of all ages, and now you can easily recreate it at home.

What makes Bắp Xào truly special is its combination of simple ingredients that come together to create something unforgettable. Sweet corn kernels are stir-fried with chewy, umami-rich dried shrimp and savoury sausage, then finished with a generous pat of butter and a sprinkle of fresh green onions. The result is a dish that’s not only visually stunning – with pops of yellow, orange, and green – but also packed with layers of flavour and texture.

One of the best things about this recipe is its versatility. You can use fresh, frozen, or canned corn, making it a convenient option for any time of year. The dried shrimp adds a unique sweetness and slight chewiness that pairs beautifully with the corn, but if you’re feeling adventurous, you can always experiment with your own favourite add-ins. And for those who love a little heat, a drizzle of Sriracha mayonnaise on top takes this snack to the next level.

Whether you’re looking for a quick appetizer, a fun side dish, or a taste of Vietnamese street food nostalgia, this vibrant stir-fried corn is sure to hit the spot. Gather your ingredients and bring a little bit of Saigon’s street food magic into your kitchen with this easy and delicious recipe!

Q&As on Vietnamese Stir-Fried Corn (Bắp Xào)

1. Should I use fresh corn for the best results in this recipe?

While fresh corn is always wonderful when in season, this recipe is incredibly versatile! You can absolutely use fresh, frozen, or even canned whole kernel corn and still achieve delicious results. In fact, for convenience, many people, including us in our video, opt for canned corn, and the dish still turns out fantastic. The key is the combination of flavours and textures from all the ingredients, so feel free to use whichever type of corn is most convenient for you!

2. Can I use fresh shrimp instead of dried shrimp in this recipe?

While you can use fresh shrimp if you prefer, dried shrimp is highly recommended for this recipe. Dried shrimp brings a unique sweetness and a slightly chewy texture that pairs perfectly with the corn, giving the dish its authentic Vietnamese street food flavour. Plus, dried shrimp is widely available in Asian supermarkets, so it’s easy to find and worth seeking out for the best results!

3. Why is the butter added at the end of the cooking process instead of the beginning?

That’s a great question! We add the butter towards the end of the cooking process to maximize its aromatic and flavour-enhancing qualities. If butter were added at the beginning, its delicate flavour could diminish under high heat. By incorporating it at the final stage, the butter melts beautifully, coating all the ingredients and leaving the dish with a rich, glossy finish and a more pronounced buttery aroma and taste.

4. I don’t have Sriracha mayonnaise, could you suggest some substitutes?

Absolutely! If you don’t have Sriracha mayonnaise, you can easily make your own by mixing regular mayonnaise with a bit of Sriracha or your favourite hot sauce. Alternatively, you can simply use chili paste or Sriracha sauce on its own for a spicy kick. Sweet chili sauce is another tasty option if you prefer something milder and a bit sweet. And if you’re after a creamy touch without the heat, plain mayonnaise or a little sour cream will also work nicely.

5. Instead of dried shrimp and sausages, what other ingredients can I use in this recipe?

There are actually a few other popular versions of Bắp Xào in Vietnam. Some delicious alternatives include stir-fried corn with salted duck eggs, with regular eggs, with cheese, or even with minced meat like pork or beef. However, the version with dried shrimp and sausage is the most popular and widely enjoyed.

If you’d like to experiment with other ingredients, just keep in mind that it’s best to limit your add-ins to one or two, so you don’t overwhelm the main ingredient, which is the corn. Most versions of Bắp Xào will still include green onions and butter for that signature aroma and flavour. Have fun trying out different combinations to find your favourite!

6. How do you pronounce “Bắp Xào” in Vietnamese?

“Bắp Xào” is pronounced roughly as “Bup Sao.”

• “Bắp” (pronounced “bup”) means “corn.”
• “Xào” (pronounced “sao”) means “stir-fried.”

So, “Bắp Xào” simply means “stir-fried corn” in Vietnamese!