Bánh Mì Tôm Nướng - Vietnamese Shrimp Toast
Vietnamese shrimp toast is one of those recipes you make once and immediately add to your permanent rotation. It’s fast, it’s forgiving, and it genuinely impresses people every single time. Whether you’re hosting a dinner party or just want a satisfying snack on a Tuesday night, this one delivers.Here’s the full recipe with everything you need:
Equipments
- 1 Toaster oven or Air fryer
- Cutting Board and Knife
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
Instructions
- Dice the shrimp into small pieces. Add to a bowl with the chopped cilantro, mayonnaise, salt, sugar, and black pepper. Mix thoroughly until well combined.
- Mix the softened butter with the minced garlic until fully combined.
- Slice the baguettes into 1-inch thick rounds. Spread the garlic butter evenly across the top of each slice.
- Place a heaping mound of the shrimp mixture on top of each buttered slice. Pile it high — the mixture deflates slightly as it cooks.
- Sprinkle the shredded mozzarella generously over each toast.
- Bake for 15 minutes at 350°F (150°C), or until the cheese is melted and golden and the shrimp is cooked through.
- Let cool for 3-5 minutes before serving. Enjoy immediately for maximum crispiness.
Notes
- Make ahead: Shrimp mixture can be prepped up to 1 day in advance and stored covered in the fridge.
- Cilantro swap: Use chopped green onions if you're not a cilantro fan.
- Air fryer: Cook at 275–300°F for 5–7 minutes, checking after 5 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer — skip the microwave.
- Do not freeze after baking.