Vietnamese Shrimp Toasts (Chao Tom)

Vietnamese Shrimp Toasts (Chao Tom)
DifficultyBeginner

Crispy baguette slices topped with garlic-lemongrass shrimp paste, pan-fried or baked until golden and served with herbs or sweet-chili dipping sauce.

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Yields6 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
For the Shrimp Paste
 1 lb raw shrimp, peeled and deveined
 2 cups garlic, minced
 1 stick lemongrass, tender part only, finely minced (or 1 tbsp lemongrass paste)
 1 small shallot, finely chopped
 1 tbsp fish sauce
 ½ tbsp sugar
 ½ tsp white pepper (or black)
 1 tbsp cornstarch or tapioca starch (helps bind)
 1 egg white (optional, for extra hold)
For the Toast
 1 small baguette, cut into ¼–½ inch thick diagonal slices (about 20–24 pieces)
 2 tbsp mayonnaise (optional base layer for moisture)
 2 tbsp sesame seeds (optional, for topping)
 Neutral oil (like canola or peanut) for frying or brushing
For Garnish & Dipping
 Cilantro leaves, thinly sliced scallions, or chopped Thai basil
 Nuoc Cham dipping sauce or sweet chili sauce
 Lime wedges (optional)
Make the Shrimp Paste
1

  1. Pat shrimp dry and add to a food processor with:

    • Garlic

    • Lemongrass

    • Shallot

    • Fish sauce

    • Sugar

    • Pepper

    • Cornstarch

    • Egg white (if using)

  2. Pulse until a smooth, sticky paste forms — scrape down sides as needed.

  3. Optional: Chill for 15 minutes to firm up the mixture for easier spreading.

Prepare the Bread
2

  1. Slice baguette into thin rounds or diagonals — aim for even thickness.

  2. Optional: Lightly spread a thin layer of mayo on each piece to help keep the shrimp moist.

  3. Spread 1 tablespoon of shrimp paste evenly over the top of each slice.

  4. Press down gently to adhere.

  5. Sprinkle with sesame seeds, if desired.

Cook the Shrimp Toasts
3

 Pan-Frying Method (Traditional):

  1. Heat 2–3 tablespoons of oil in a nonstick skillet over medium heat.

  2. Place toasts shrimp-side down in the pan — work in batches to avoid crowding.

  3. Cook for 2–3 minutes, until golden and crisp.

  4. Flip and cook the bread side for 1–2 minutes, until lightly golden.

  5. Transfer to a paper towel-lined plate to drain.

Oven-Baked Method (Lighter):

 

  1. Preheat oven to 400°F (200°C).

  2. Place toasts on a parchment-lined baking sheet.

  3. Brush shrimp side lightly with oil.

  4. Bake for 10–12 minutes, or until shrimp is cooked through and top is golden.

  5. Broil for 1 minute for added crispness (optional).

Serve & Garnish
4

  • Plate warm toasts with:

    • A sprinkle of fresh herbs

    • A small bowl of nuoc cham or sweet chili sauce

    • Lime wedges for squeezing

Flavor Variations
5

  • Add a touch of sriracha or chili paste for spicy shrimp paste.

  • Fold in chopped water chestnuts or carrot for crunch.

  • Use thai red curry paste for a deeper aromatic layer.

  • Replace shrimp with scallops, fish, or a mix for variety.

Pairing Suggestions
6

  • Wine: Dry Riesling, Sauvignon Blanc, or Prosecco

  • Cocktail: Ginger-lime vodka soda, Thai basil mojito, or lemongrass mule

  • Non-alcoholic: Sparkling lime water, iced jasmine tea, or coconut soda

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Ingredients

For the Shrimp Paste
 1 lb raw shrimp, peeled and deveined
 2 cups garlic, minced
 1 stick lemongrass, tender part only, finely minced (or 1 tbsp lemongrass paste)
 1 small shallot, finely chopped
 1 tbsp fish sauce
 ½ tbsp sugar
 ½ tsp white pepper (or black)
 1 tbsp cornstarch or tapioca starch (helps bind)
 1 egg white (optional, for extra hold)
For the Toast
 1 small baguette, cut into ¼–½ inch thick diagonal slices (about 20–24 pieces)
 2 tbsp mayonnaise (optional base layer for moisture)
 2 tbsp sesame seeds (optional, for topping)
 Neutral oil (like canola or peanut) for frying or brushing
For Garnish & Dipping
 Cilantro leaves, thinly sliced scallions, or chopped Thai basil
 Nuoc Cham dipping sauce or sweet chili sauce
 Lime wedges (optional)
Vietnamese Shrimp Toasts (Chao Tom)
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