May 10, 2026

Bánh Mì Tôm Nướng – Vietnamese Shrimp Toast

Name: Bánh Mì Tôm Nướng - Vietnamese Shrimp Toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 Small baguettes; 500 g Raw shrimp, peeled and deveined; 100 g Shredded mozzarella cheese; 50 g Unsalted butter; 1 tbsp Minced garlic; 1/2 Fresh cilantro, chopped; 3 tbsp Mayonnaise; 1/2 tsp Black pepper; 1 tsp Sugar; 1 tsp Salt

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Every party has that one dish that disappears before you even get a second round. For me, Vietnamese shrimp toast — or Bánh Mì Tôm Nướng — is always that dish. Crispy baguette slices piled high with a cheesy, savory shrimp mixture and baked until golden and bubbling, this is the kind of appetizer that makes people stop mid-conversation to ask for the recipe.

And the best part? You only need 30 minutes and a handful of simple ingredients to make it happen.

Why This Vietnamese Shrimp Toast Recipe Is a Keeper?

My mom never really cooked from a recipe. She’d walk into the kitchen, feel out the ingredients, and somehow produce something incredible every time. I spent years trying to understand how she did it — until I realized the secret wasn’t a recipe at all. It was knowing a dish so well that you cook it by instinct. Vietnamese shrimp toast – Bánh mì nướng tôm is that kind of recipe for me now.

I first had Bánh mì tôm nướng at a family gathering, where it showed up on a big tray alongside spring rolls and pâté chaud. I grabbed one without thinking and immediately went back for three more. When I finally started making it at home for friends and dinner parties, I found my own twist: a garlic butter base brushed onto the bread before the shrimp topping goes on.

Most recipes skip this step, but to me, it’s what takes this from “really good appetizer” to “people won’t stop asking you what’s in it.”This is a recipe that rewards instinct. You don’t need to stress over exact measurements. You just need to know the feel of it — and after making it once, you will.

What You Need to Make Vietnamese Shrimp Toast

Prepare Ingredients for Banh Mi Tom Nuong

The Shrimp

I use raw, peeled, and deveined shrimp and baguettes for this step. Raw shrimp is non-negotiable here. It finishes cooking in the oven, keeping it juicy and chewy. If you use pre-cooked shrimp, the oven time will dry it out, and you’ll lose that satisfying bite.

Dice the shrimp into small pieces rather than blending them into a paste. You want actual chunks of shrimp in every bite — not a smooth spread. A rough chop with a knife works perfectly.

The Cheese

Mozzarella is the move. It melts evenly, turns a beautiful golden colour in the oven, and has a mild flavour that lets the shrimp and cilantro shine. You need enough to get a good cheesy pull without overwhelming everything else.

If you can’t find mozzarella, a Colby Jack or mild cheddar blend also works well. Just avoid anything too sharp or aged — strong cheese flavors compete with the shrimp instead of complementing them.

The Garlic Butter

This is Tony’s addition that most recipes leave out, and it makes a real difference. Mixing unsalted butter with minced garlic and spreading it on the bread before anything else goes on top does two things: it creates a moisture barrier that keeps the bread from going soggy, and it infuses every bite with a savoury, aromatic base layer. Don’t skip it.

Cilantro

Half a cup of cilantro adds a fresh, herbaceous punch that lifts the whole dish. It’s a classic in Vietnamese cooking and pairs especially well with shrimp. If you’re firmly in the “cilantro tastes like soap” camp, green onions (scallions) are the best swap — similar fresh flavor, no complaints.

The Baguette

Sliced small baguettes into about 1-inch thick slices. If you can get Vietnamese-style baguettes from an Asian bakery, grab them — they have a lighter, airier crumb and a thinner crust that crisps up perfectly without becoming too hard to eat. A standard French baguette from the grocery store works fine, too, just know the crust will be a little sturdier.

Buy your bread as fresh as possible, ideally the day you’re baking. Stale bread gets too dry in the oven.

What Does Vietnamese Shrimp Toast Taste Like?

If you’ve never had it before, here’s what to expect: the bottom of the bread gets crispy from the garlic butter, while the topping stays creamy and savory from the mayo and melted cheese.

The shrimp is juicy, chewy and slightly sweet, the cilantro adds a fresh herbal note, and the whole thing has this rich, satisfying depth that makes it hard to eat just one.

It’s comforting but not heavy. Indulgent but not greasy. Basically, everything you want from a party appetizer.

How to Make Vietnamese Shrimp Toast?

Step 1: Make the Shrimp Mixture

Dice your shrimp into small pieces and add them to a large bowl. Add the chopped cilantro, mayonnaise, salt, sugar, and black pepper. Mix everything together thoroughly until well combined.

That’s it. One bowl, five minutes. The mayo acts as a binder and adds creaminess, while the sugar balances the savory notes. Taste the mixture and adjust seasoning if needed — it should taste well-seasoned but not salty.

Pro tip: You can make this mixture up to a day in advance and store it covered in the fridge. This actually makes it easier to assemble right before your guests arrive.

Step 2: Prep the Garlic Butter Bread

Mix your softened unsalted butter with minced garlic until fully combined. and spread the garlic butter evenly across the top of each slice. Don’t be shy here — a generous layer is what creates that golden, aromatic base.

Arrange the slices on a baking sheet in a single layer. This is where your cooking tips matter: give each slice a little breathing room so the heat circulates properly and the edges crisp up instead of steaming.

Step 3: Load Up and Bake

This is the step where most first-timers go too lightly. Pile the shrimp mixture high on each slice — higher than you think you need. The mayo melts, and the herbs wilt a little in the oven, so the mixture deflates slightly as it cooks. A heaping mound now means a perfectly loaded toast at the table.

Sprinkle the shredded mozzarella generously over each topped slice. Bake at 350°F for about 15 minutes, until the cheese is melted and golden and the shrimp is cooked through. Keep an eye on the last few minutes — every oven runs a little differently.

Pull them out when the tops are golden and bubbly. Let them cool for 2–3 minutes before serving — the topping is hot!

What’s the Difference Between Vietnamese and Chinese Shrimp Toast?

Good question — they look similar, but they’re actually quite different. The Chinese version (found at dim sum) typically uses white sandwich bread, blends the shrimp into a smooth paste, coats everything in sesame seeds, and deep-fries the whole thing. It’s delicious, but it’s also richer and heavier.

The Vietnamese version uses a baguette as its base — a nod to French colonial influence on Vietnamese cuisine. It’s baked rather than fried, seasoned with cilantro and mayo, and finished with melted cheese. The result is lighter, more complex in flavor, and honestly, a lot easier to make at home.

To me, the Vietnamese version wins for everyday cooking. All the flavor, none of the oil splatter.

How to Store Vietnamese Shrimp Toast?

Let the toasts cool completely before storing. Place them in an airtight container or zip-top bag and refrigerate for up to 3 days.

To reheat, use the oven or air fryer at 275–300°F for a few minutes until warmed through and crispy again. Skip the microwave — it softens the bread and makes the whole thing sad and soggy.

Do not freeze these. The mayonnaise and cheese don’t hold up well to freezing and thawing, and the texture won’t recover. Make them fresh or within the 3-day fridge window.

Frequently Asked Questions

Can I make Vietnamese shrimp toast ahead of time?

Yes, and this is one of the best things about this recipe for entertaining. You can mix the shrimp filling up to one day in advance — just keep it covered in the fridge. You can also assemble the toasts (shrimp mixture on buttered bread, cheese on top) several hours ahead and refrigerate them on a baking sheet covered with plastic wrap. When your guests arrive, pop them straight into a preheated oven. You may need an extra 2 minutes since they’re starting from cold.

Can I use cooked shrimp instead of raw?

It’s not ideal. Cooked shrimp goes through the oven a second time, which dries it out and makes the texture rubbery. If cooked shrimp is all you have, spread the mixture on the bread and just lightly broil for a minute or two to melt the cheese — don’t do the full 15-minute bake.

Can I make this in an air fryer?

Absolutely. The air fryer actually works great for this — you get an even crispier bottom. Cook at 275–300°F for about 5–7 minutes, keeping a close eye after the 5-minute mark since air fryers vary. Check out more ideas in these air fryer recipes if you love cooking this way.