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    Home » Recipes » Appetizers and Snacks » Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)

    Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)

    Published: Feb 11, 2022 Modified: Feb 11, 2022 by Suzanne Nuyen This post may contain affiliate links · This blog generates income via ads

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    Vietnamese shrimp toast, or bánh mì nướng tôm is one of my go-to appetiszers, especially if I'm cooking for a crowd. You can make a ton of these delicious toasts with only a few ingredients, and it's super easy to make ahead. They also come together in no-time. If you need to bring a dish to a dinner party on short notice, shrimp toast should be your pick.

    I like to pair these shrimp toasts with paté chaud and shrimp and pork spring rolls for an easy, Vietnamese themed party platter.

    Pin Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm) to try later!

    Jump to:
    • 🦐 Ingredients
    • 🔪 Instructions
    • 💭 Tips and substitutions
    • 🍚 Serving suggestions
    • 🥡 How to store or make in advance
    • 👪 Serving size
    • 📋 Recipe
    • 🦺 Food safety

    🦐 Ingredients

    A bowl of raw shrimp, a bunch of cilantro, a baguette, a bag of shredded cheese and a jar of mayo on a wooden cutting board
    Not counting seasonings, this shrimp toast comes together with just five ingredients.

    You will need:

    • shrimp, peeled and deveined
    • chopped cilantro
    • chopped scallion
    • shredded cheese of choice (I recommend cheddar or Mexican Blend)
    • mayonaise
    • baguette or french bread
    • salt and pepper

    See recipe card for quantities.

    🔪 Instructions

    Dice the shrimp and add all the ingredients into a bowl.

    Shrimp, cheese, mayo and herbs mixed up in a bowl
    This mix an be refrigerated overnight and used the next day.

    Mix everything up thoroughly. You might want to add a bit more mayo. You want to get a nice, even spreadable consistency.

    slices of baguette topped with mixed shrimp mixture on a cookie sheet
    I can usually get up to 30 slices of shrimp toast out of one baguette

    Slice up a baguette and place a heaping mound of the shrimp mixture on each slice. I can usually make 25-30 slices with this recipe. You want the shrimp to be piled pretty high, since the mixture will deflate a bit once the herbs wilt and the cheese melts.

    The mayo will melt away in the oven and make the bread extra crispy.

    💭 Tips and substitutions

    A closeup of a hand holding up a single piece of cooked shrimp toast
    Each toast is bursting with herbaceous, creamy shrimp flavor.

    If you're allergic to shrimp and shellfish, this dish also tastes great with imitation crab. Dice or shred it up as you would the shrimp. You can also use a half-and-half mixture of shrimp and crab for extra flavor. Both imitation crab and real crab taste great here.

    I prefer using a softer french bread baguette found at most grocery stores over an authentic, crusty chewy french baguette at a bakery. I find those can get too crispy in the oven.

    I always use a Mexican blend cheese for this dish. A mild shredded cheddar or colby jack would also work great.

    🍚 Serving suggestions

    Bánh mì nướng tôm is a a quintessential dish at every large Vietnamese gathering to me. Double or triple this batch to easily feed a crowd. It's best served immediately to retain the bread's crispiness.

    🥡 How to store or make in advance

    Cooked shrimp toasts piled on a wooden plank

    You can make the shrimp toast mix one day in advance and keep it in the fridge. Take it out and bake the toasts right before you are ready to eat them.

    The toasts will store in the fridge for up to a week. They will taste best heated back up in a toaster oven, oven or air fryer. Sprinkle a tiny bit of water on the undersides of the toast before heating up if they get stale or hard.

    I would not freeze these toasts after cooking. Extra uncooked shrimp mixture can be frozen for up to a month and used later.

    👪 Serving size

    I can usually get up to 30 slices of toast from one baguette and 1 lb of shrimp. Every baguette will be different depending on bakery and the skill of the slicer!

    The good news is this recipe is hard to mess up and very easy to adjust. Just eyeball your ingredients and add more mayo, shrimp, herbs or cheese until you get an amount and consistency that you like.

    📋 Recipe

    Print Pin
    3.78 from 9 votes

    Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)

    Vietnamese Shrimp Toast is a classic appetizer you'll find at almost every Viet party. With just five or six ingredients, you get a crispy, herbaceous, creamy crispy dish.
    Course Appetizer
    Cuisine Asian, Vietnamese
    Keyword Seafood, Shrimp, toast
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 30 toasts
    Calories 73kcal
    Author Suzanne Nuyen

    Ingredients

    • 1 lb shrimp, peeled and deveined
    • 1 cup chopped cilantro
    • ½ cup chopped scallion
    • ½ cup mayonnaise
    • 1 cup shredded cheese
    • salt and pepper to taste
    • 1 baguette
    US Customary - Metric

    Instructions

    • Preheat the oven to 350° Fahrenheit
    • Dice the shrimp and add to a bowl with the scallions, cilantro, cheese, mayo, salt and pepper. Mix thoroughly
    • Slice the baguette and spread the shrimp mixture in a heaping on each slice
    • Bake for about 15-20 minutes, until the shrimp is cooked through and golden and the bread is crispy

    Notes

    Nutrition information and ingredient unit conversions are automatically generated and approximate

    Nutrition

    Serving: 1toast | Calories: 73kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
    Nutrition Facts
    Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)
    Amount Per Serving (1 toast)
    Calories 73 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Cholesterol 29mg10%
    Sodium 117mg5%
    Potassium 60mg2%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 80IU2%
    Vitamin C 1mg1%
    Calcium 37mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    🦺 Food safety

    • Shrimp should be cooked until the flesh is opaque
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

    Did you make this recipe? Please tag @BunBoBaeBlog on Instagram or leave a rating or comment on the blog!


    Loved this recipe? You might also like:

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    • Vietnamese Lemongrass Grilled Pork (Thịt Nướng)
    • Crab Rangoon Dip with Wonton Chips
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    Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

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