This Vietnamese shrimp toast recipe (bánh mì chiên tôm) is one of my go-to Asian appetizers. You get golden crispy bread topped with a flavorful shrimp mousse. The kind of finger food that disappears fast at any party.
If you love shrimp appetizers, you’ll find more ideas on my shellfish recipes page.
There are a few popular ways to make shrimp toast in Vietnam. Some versions are pan-fried and served simply. Others are baked with cheese and mayo, blending Vietnamese and Chinese-American influences. I tested both versions, so you can choose the method that works best for your kitchen.
Baked Vietnamese Shrimp Toast with Cheese (Easy Version)
- This version seems to be the most popular and for good reason. For starters, it’s simply easier to make. You cook the toast in the oven, which in turn makes for less fuss and less time standing over the stove. It also contains shredded cheese and mayonnaise. Which when baked, transforms into gooey cheesy shrimp goodness.
- By baking these in the oven you’re able to make thicker shrimp toast. I like to spread the shrimp paste onto the bread to around a half-inch thickness. Having a thick layer of shrimp paste on the bread allows the center to remain moist after baking.
- For added color and texture you can carefully broil the toast in your oven or toaster oven for a minute or so.
- One of the main reasons that I don’t recommend cooking this style in a skillet, is because it tends to stick to the bottom of the pan. This is because of the cheese. You could very well try to make these in a non-stick skillet, but I think the results would be subpar.
Fried Vietnamese Shrimp Toast (Classic Skillet Version)
- When cooking this version I recommend using a large heavy-bottomed skillet such as a cast iron pan for best results. This will give you a cooking surface with an even layer of heat. This will in turn give you a nice uniform crust. Thin-bottomed pans tend to have hot and cold spots in them. This can cause areas of your food to burn while the others are undercooked.
- The frying pan method works best with a layer of shrimp paste that is around 1/4 inch in thickness. Any less and you risk drying the shrimp out. If you go too thick, you could possibly end up with a cooked outer layer while the inner layer remains undercooked.
Leftover Storage and Reheating
- You can store cooked leftovers in the refrigerator in an airtight container for up to 2 days. Reheat in a 300 degree F oven until just warmed through.
- You can freeze the leftover shrimp toast for up to one month if stored in an airtight container or wrapped well with a few layers of plastic wrap. Reheat the frozen toast in a 300 degree oven until thoroughly warmed through.
FREQUENTLY ASKED QUESTIONS
Here is a list of commonly asked questions with answers that you might find helpful.
Can I make Vietnamese shrimp toast ahead of time?
Yes! You can prep the shrimp paste and spread it on bread. Store the uncooked toast in the fridge for up to 24 hours, or freeze for longer.
What’s the best bread to use?
A baguette or French roll works best. Avoid soft sandwich bread, which can get too soggy.
Is shrimp toast Vietnamese or Chinese?
Vietnamese shrimp toast (bánh mì chiên tôm) is a popular fusion dish inspired by Cantonese shrimp toast, often adapted with local herbs and seasonings.
MORE sHRIMP RECIPES
- Cajun Shrimp Deviled Eggs
- Dried Shrimp Recipe
- Mexican Shrimp and Crab Ceviche
- Grilled Summer Shrimp
- Fried shrimp Heads
- Smoked Shrimp
Lastly, if you make this Vietnamese Style Shrimp Toast recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Vietnamese Shrimp Toast
Ingredients
- 1/2 pound raw peeled and deveined shrimp
- 1/2 tsp sesame oil
- 1 tsp minced ginger
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon fish sauce
- 2 tablespoons mayonnaise
- 2 tablespoons chopped cilantro
- 2 green onions, thinly sliced
- 2 egg whites
- 1/2 tsp kosher salt
- 1/4 teaspoon black pepper
- 1 French baguette cut in half longways
Instructions
- Heat 2 tablespoons cooking oil over medium heat.
- Add all of the ingredients (except the bread) to a food processor or blender.
- Pulse the shrimp mixture until you achieve a smooth paste.
- Using a spatula, spread a ¼-inch thick layer of the shrimp paste onto the cut side of each piece of bread.
- Place each shrimp toast in the pan, shrimp side down. Cook for around 3-4 minutes. You should have a nice golden brown crust.
- Flip the toast over. Cook the bottom side of the bread until it is lightly toasted. This takes between 2-3 minutes.
- Season with a little salt. Garnish with fresh herbs (cilantro or Thai basil), toasted peanuts or sesame seeds. Serve warm.
NOTES
- For best results, use a crusty baguette and spread the shrimp paste evenly at about ¼ inch thick. Thinner layers may dry out, while thicker layers might not cook evenly.
- Leftovers can be stored in an airtight container in the fridge for 2 days or frozen for up to 1 month. Reheat in a 300°F oven until warmed through.
- Want more shrimp dish ideas? Browse my shellfish recipes for dishes like Cajun shrimp deviled eggs, shrimp ceviche, and fried shrimp heads.
