Get ready to whip up a vibrant and flavourful Vietnamese street food favourite right in your own kitchen! This easy-to-make Bắp Xào combines sweet corn with savoury dried shrimp, diced hot dog, and aromatic green onions, all tossed in a buttery, umami-rich sauce. It’s a quick, colourful, and utterly delicious snack or side dish that’s sure to become a new favourite!Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Stir-Fried Corn (Bắp Xào) in action.
For seasoning: MSG (or chicken bouillon powder), salt
Sriracha mayonnaiseoptional
Instructions
Prepare the Ingredients:Soak the dried shrimp in warm water for about 10 minutes, or until softened. Drain well.Separate the green onions into white and green parts, then finely chop each.Dice the sausage or hot dog into small cubes.
Cook:Heat a bit of oil in a nonstick skillet over high heat. Add the chopped white part of the green onions and sauté until fragrant, about 30 seconds.Add the softened dried shrimp to the pan and stir for about 1 minute. Then add the diced sausage and cook for another minute, letting everything get a bit of colour.Add the corn to the skillet. Stir everything together, then sprinkle in ½ teaspoon of MSG or chicken bouillon powder, and ½ teaspoon of salt. Continue to stir-fry until the corn is heated through and well mixed. Add the butter to the pan and stir until melted and everything is glossy.Turn off the heat. Add the chopped green part of the green onions and toss to combine.
Serve:Transfer the stir-fried corn to a serving plate. If you like, drizzle with Sriracha mayonnaise for a creamy, spicy kick. Enjoy this classic Vietnamese street snack!