Baked Vietnamese fries
User Reviews
5
Baked Vietnamese fries
Description
The recipe starts by baking hand-cut potato fries seasoned with salt and pepper until crisp, either using russet or sweet potatoes. Roasted nuts provide a crunchy garnish and are mixed with a cooked sweet chili sauce made from a blend of rice and white vinegar, soy sauce, garlic powder, minced ginger, black pepper, sambal oelek, sugar, and cornstarch to thicken.
The fries are assembled on a platter with layers of fresh cilantro, optional basil or mint, and mung bean sprouts. The sauced roasted nuts are sprinkled on, followed by drizzles of sriracha hot sauce and vegan mayo thinned if necessary or substituted with cashew cream. Additional chopped scallions, reserved nuts, and more cilantro add texture and flavor depth.
This dish balances crispy fries with the freshness of herbs and the bold sweetness and heat of the chili sauce, creating a distinct twist on fries inspired by Vietnamese flavors. It’s served warm and can be enhanced by adding quick-pickled shredded carrots and radish prepared with vinegar, sugar, and salt for tangy crunch.
The components can be layered carefully for presentation, and the nut roasting adds to the overall toasted nutty quality. The sweet chili sauce can be made ahead and reheated to thicken, and the fries are best served soon after baking for crisp texture.
Ingredients
- 1 russet potato chopped into matchsticks and baked with salt and pepper (or use sweet potato, large
- 1/3 cup roasted peanuts or more, or cashews pieces, chopped
- cilantro chopped
- basil optional or use mint, chopped
- scallions chopped
- mung bean sprouts
- sriracha hot sauce
- Vegan mayo thinned with water if needed or cashew cream (add salt, sugar, lemon juice to taste)
For the sweet chili sauce
- 1.5 tbsp rice vinegar
- 1 tbsp white vinegar
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1 tsp ginger minced
- 1/4 tsp black pepper
- 2 tbsp sambal oelek or Asian chile sauce
- 2 to 3 tbsp sugar
- 1 tsp cornstarch
- 3 tbsp water or more
Instructions
- Bake the fries according to these instructions. Use Baked Sweet Potato Fries for Baked Russet Potato Fries
- Roast the nuts on a pan over medium low heat until golden (if using unroasted).
- Mix all the ingredients under sweet chili sauce and bring to boil to thicken.
- Reserve 1 tbsp of nuts for garnish, and mix the rest with half the sauce.
- Arrange the fries on a platter. Sprinkle salt, pepper to taste. Layer cilantro and basil.
- Add a layer of bean sprouts. Add the sauced roasted nuts.
- Drizzle sriracha, vegan mayo and more of the sweet chili sauce. Add chopped scallions, reserved nuts and more cilantro. Serve warm.
Notes
- Shred and quick-pickle carrots and radish with rice vinegar, sugar, and salt to add tangy crunch to the fries.
- Roast nuts over medium-low heat to bring out their flavor before adding to the dish.
- Thin vegan mayo with water if needed to achieve a drizzling consistency.
- Prepare the sweet chili sauce first and bring it to a boil to thicken before mixing with nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 826mg | 34% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 30mg | 3% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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