Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)

This Vietnamese shrimp toast is one of those appetizers that disappears fast.

It starts with slices of banh mi-style baguette, topped with a creamy shrimp and cheese mixture, then baked until golden and bubbly. The edges get crisp, the topping stays savory and rich, and every bite feels just a little indulgent without being heavy.

I’ve made this many times over the years—both for casual dinners and when friends come over—and it’s always a hit. It’s simple, reliable, and easy to prep ahead, which is exactly what I look for in an appetizer.

Why You’ll Love This Shrimp Toast

This is the kind of snack that works for a lot of situations.

It’s easy to prep, easy to bake, and doesn’t require deep frying. You can assemble everything ahead of time and bake right before serving, which makes it great for gatherings. The flavors are familiar but still feel special, especially if you’re serving it alongside other Vietnamese dishes.

Ingredients Overview (And Helpful Swaps)

You only need a short list of ingredients, and most of them are flexible.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Shrimp – Raw shrimp works best here. Finely chopping or pulsing it gives you a creamy texture that spreads easily without turning into paste.
• Baguette – Vietnamese baguette is ideal if you have access to one. Italian bread also works well. I avoid classic French baguettes here—they’re usually too thick and crusty. Slice the bread about ½ inch thick so it crisps without getting hard.
• Aromatics – Shallots and garlic add flavor without overpowering the shrimp.
• Cheese – I usually use a mix of mozzarella and cheddar for melt and flavor. Cream cheese also works if you want a richer base.
• Mayonnaise – This helps bind everything together and keeps the topping creamy.
• Butter or oil – Brushing the bread before baking helps it crisp up nicely.
• Green onions – Optional, but nice for a little freshness on top.

How to Make Vietnamese Shrimp Toast

Start by prepping the shrimp. Finely chop it, but leave some texture so the shrimp doesn’t get lost.

Cook the shallots and garlic until fragrant, then add the shrimp. This step is quick. As soon as the shrimp turns opaque, take it off the heat and let it cool slightly. Letting it cool matters, especially before mixing in the mayo and cheese, so the mixture stays creamy instead of greasy.

Once cooled, stir the shrimp together with the mayonnaise, cheese, salt, and pepper. The mixture should be spreadable but not runny.

Brush the baguette slices lightly with butter or oil, then spread the shrimp mixture evenly on top. Press it down gently so it sticks.

Bake until the tops are golden and bubbly and the bottoms are crisp. Finish with green onions if you like, and serve warm.

(Full measurements and timing are in the recipe card below.)

Variations to Try

If you want to change things up, this recipe is pretty forgiving.

You can mix in a little crab (real or imitation) for a seafood combo version. If you like heat, a small spoon of chili garlic sauce or sriracha works well. Cream cheese makes the topping extra rich, while cheeses like Monterey Jack or Gruyere add a different flavor profile.

For a faster option, these also work well in the air fryer at 375°F for about 6–8 minutes.

FAQ

What to Serve With Vietnamese Shrimp Toast

This shrimp toast works really well as part of a larger spread.

Serve it alongside cha gio (Vietnamese egg rolls), bun thit nuong, or a simple drizzle of Vietnamese scallion oil (mo hanh). A bowl of Vietnamese fried rice on the side rounds things out nicely.

If you’re turning it into a full meal, add something fresh like a cucumber salad and finish with banh flan for dessert.

Make Ahead and Storage Tips

You can prepare the shrimp mixture up to a day in advance and keep it covered in the fridge. You can also assemble the toast, cover tightly, and refrigerate for up to 8 hours before baking.

Leftovers keep well for up to 3 days in the fridge. Reheat in the oven or air fryer at 350°F until warmed through and crisp again. I don’t recommend microwaving—the bread will soften too much.

RECIPE