Vietnamese Shrimp Toast (Bánh Mì Chiên Tôm)
Vietnamese Shrimp Toast, also known as Bánh Mì Nướng Tôm is so easy to make and great for a snack or appetizer. A flavorful mixture of shrimp, mayo, green onion, and cheese is spread onto crusty baguette and baked to perfection. They're little bites of deliciousness!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 loaf baguette (cut into ½" slices)
- ½ lb raw shrimp ( peeled, deveined, and tails removed)
- 1 tbsp cooking oil
- ½ shallot (finely diced; about 2 tbsp)
- ½ tsp fish sauce (I use Red Boat)
- 2-3 green onion (thinly sliced and chopped)
- ¼ cup + 2 tbsp mayonnaise
- ⅔ cup shredded cheese (I use half cheddar, half mozzarella)
- Salt and pepper (to taste)
Instructions
- 1
Preheat oven to 300°F.
- 2
Use a food processor to pulse shrimp until finely chopped but be careful to not turn it into a paste. If you don't have a food processor, you can finely chop it with your knife into small bits. Set aside.
- 3
Heat oil in a pan over medium heat. Add shallots and cook until soft and translucent, about 2-3 minutes. Add shrimp and season with ¼ tsp salt and pepper each. Use your wooden spoon to break the shrimp into little pieces and cook until opaque, about 2-3 minutes. When shrimp is 75% cooked, turn off the heat and stir in the fish sauce and green onion. Cook for 1 minute more.
- 4
Take the pan off the heat and let cool for about 5 minutes. Add in mayonnaise and cheese and stir to combine. Season to taste.
- 5
Schmear each slice of bread with a thin coating of the shrimp mixture and top with a little more cheese, if desired. Continue until all the shrimp has been used. Place toast in a single layer on the baking sheet about ½ inch apart.
- 6
Bake for 8-12 minutes or until baguette is lightly toasted and cheese has melted. Serve warm or at room temperature.