Vietnamese Shrimp Toast (Bánh Mì Tom Chiên)

This is a classic crowd-pleaser at our mom’s table. She started making it as her version of a traditional Chinese dim sum dish. Every holiday has a plate of shrimp toasts as an appetizer.

We’ve seen so many variations of this recipe, but we always gravitate back to our mom’s because it reminds us of our childhood. You can always double or triple this recipe, just remember that the shrimp to pork ratio should always be 50:50.

Makes 16 servings

  • 2 French baguettes, sliced 1/2 inch thick
  • 1/2 lb shrimp, de-veined and ground
  • 1/2 lb ground pork
  • 2 scallions, chopped
  • 1 egg
  • 1 T brown sugar
  • 2 tsp garlic powder
  • 1 T Maggi seasoning
  • 1 tsp mushroom seasoning
  • 1/2 T sesame oil
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt
  • 1 stick of unsalted butter, softened (I used SmartBalance this time around)

Preheat the oven to 350 degrees F. In a large bowl mix all the ingredients above together except the baguette slices and butter. On a large non-stick cookie sheet lay out the slices of baguette. Lightly butter each slice of baguette. Top with 1 1/2 T of the seasoned ground shrimp-pork mixture. Repeat until you run out of ground shrimp-pork mixture and baguette slices.  Bake until evenly golden brown or about 20 minutes. Serve warm to keep the bread crunchy.

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