Shrimp Floss Recipe: Easy Homemade Shrimp Floss (Chà Bông Tôm)

Updated at: 05/05/2025

Shrimp floss, or Chà Bông Tôm, is a beloved Vietnamese delicacy known for its delicate sweetness and irresistible texture. This incredibly versatile ingredient adds a delightful savory punch to everything from rice dishes and spring rolls to buns and noodles. Homemade shrimp floss offers a superior flavor profile compared to store-bought options, allowing you to control the ingredients and achieve a perfectly balanced taste. Imagine the satisfying crunch and the burst of fresh shrimp flavor in each bite – this recipe makes that dream a reality, even for novice cooks.

This easy-to-follow recipe guides you through creating your own batch of delicious shrimp floss from scratch. We’ll cover everything from selecting the right shrimp to mastering the crucial drying process that gives the floss its unique texture. Forget complicated techniques and expensive equipment; this recipe utilizes simple ingredients and readily available tools. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions!

Tools Needed

  • Oven
  • Food processor
  • Frying pan
  • Jar
  • Refrigerator

Ingredients

  • Tiger prawns or whiteleg shrimp: 5 kg
  • Coarse salt
  • MSG
  • Sugar

Step-by-Step Instructions

Step 1. Prepare and Cook the Shrimp

  • Buy fresh shrimp from a reputable seafood stall. (Ma bought tiger prawns and 5 kg of whiteleg shrimp)
  • Wash and clean the shrimp thoroughly.
  • Roast the shrimp with coarse salt over low heat until the water evaporates and the shrimp is cooked. This will take time.
  • Peel the cooked shrimp.
Buy fresh shrimp from a reputable seafood stall. (Ma bought tiger prawns and 5 kg of whiteleg shrimp)Wash and clean the shrimp thoroughly.Roast the shrimp with coarse salt over low heat until the water evaporates and the shrimp is cooked. This will take time.Peel the cooked shrimp.
Prepare and Cook the Shrimp

Step 2. Dry and Grind the Shrimp

  • Dry the peeled shrimp in the oven at 90°C for 3 hours.
  • Grind the dried shrimp in a food processor until soft and fluffy.
Dry the peeled shrimp in the oven at 90°C for 3 hours.Grind the dried shrimp in a food processor until soft and fluffy.
Dry and Grind the Shrimp

Step 3. Season and Dry the Shrimp Floss

  • Marinate the shrimp floss with MSG and sugar for about 15 minutes.
  • Stir-fry the marinated shrimp floss over very low heat for about 20 minutes until dry.
Marinate the shrimp floss with MSG and sugar for about 15 minutes.Stir-fry the marinated shrimp floss over very low heat for about 20 minutes until dry.
Season and Dry the Shrimp Floss

Step 4. Cool and Store

  • Let the shrimp floss cool completely.
  • Store the cooled shrimp floss in an airtight jar in the refrigerator. Use within two weeks.
Let the shrimp floss cool completely.Store the cooled shrimp floss in an airtight jar in the refrigerator. Use within two weeks.
Cool and Store

Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack

Tips

  • Use fresh shrimp for the best flavor and texture.
  • Roast the shrimp over low heat to prevent burning and ensure even cooking.
  • Stir-fry the marinated shrimp floss over very low heat to prevent burning and ensure the shrimp floss dries evenly.

Nutrition

  • N/A

FAQs

1. Can I use frozen shrimp to make shrimp floss?

Yes! Make sure to thaw them completely and pat them dry before cooking to ensure proper drying.

2. How long does homemade shrimp floss last?

Store your shrimp floss in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 3 months.


Making your own shrimp floss is incredibly rewarding, offering a superior taste and texture compared to store-bought versions. Now that you’ve mastered this recipe, experiment with adding it to your favorite dishes for a delicious, umami boost. Enjoy the delightful crunch and savory flavor of your homemade Chà Bông Tôm!