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.
You will need:
- shrimp, peeled and deveined
- chopped cilantro
- chopped scallion
- shredded cheese of choice (I recommend cheddar or Mexican Blend)
- baguette or french bread
- salt and pepper
See recipe card for quantities.
Dice the shrimp and add all the ingredients into a bowl.
Mix everything up thoroughly. You might want to add a bit more mayo. You want to get a nice, even spreadable consistency.
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
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
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.
Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)
- 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
- 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
🦺 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
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