Baked Vietnamese fries. Baked Potato strips, loads of cilantro and basil, bean sprouts, nuts in sweet chile sauce, sriracha and vegan mayo! Banh mi Sandwich in fries form. Vegan Gluten-free Recipe. Pin this post.
Because what’s not to like in loaded Baked fries with sweet, sour, spicy, nutty, creamy flavors all in one! These Vietnamese inspired fries are topped with fresh cilantro, basil, scallions, bean sprouts, sweet spicy sauce, some cashew cream and toasty nuts. Use russet potatoes to make regular fries or sweet potatoes for Sweet potato fries.
Prep the sauces and toppings. Bake the fries, layer as you wish and serve. You can also add some crisped up tofu and toss it in the sweet sauce. Fill everything into wraps.
More Fries and Snacks from the blog
- Baked Sweet Potato Fries with vegan Chipotle Ranch
- Baked Garlic Fries with Garlic Tahini Sauce.
- Cucumber Turmeric hummus sesame Mint bites.
- Spicy Pepper Crisp Cauliflower bites with celery ranch
- Mango Sriracha Cauliflower Bites
Bake the fries. Layer them, then add cilantro and basil.
Layer the sprouts and roasted nuts with sweet chili sauce.
Add more cilantro, sriracha and vegan mayo or cashew cream. You can also add some pickled carrots or cucumbers. Serve!
Baked Vietnamese fries
Ingredients
- 1 large russet potato chopped into matchsticks and baked with salt and pepper (or use sweet potato)
- 1/3 cup or more Roasted chopped peanuts or cashews pieces
- Chopped cilantro
- Chopped basil optional or use mint
- Chopped scallions
- 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 minced ginger
- 1/4 tsp black pepper
- 2 tbsp sambal oelek or asian chile sauce
- 2 to 3 tbsp sugar
- 1 tsp cornstarch
- 3 tbsp or more water
Instructions
- Bake the fries according to these instructions for Baked Russet Potato Fries or Baked Sweet 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
Nutrition
Sue says
July 8, 2016 at 7:32 amRicha, this looks like something I can make a meal out of! Thanks for another enticing recipe!
Richa says
July 8, 2016 at 10:04 amI had this as dinner one night. It is quite filling 🙂
jodie says
July 8, 2016 at 10:35 amThis looks great, I have never seen this dish before and I love food with lots of different flavours and textures going on. Will definately be giving this a try over the weekend.
Thanks x
Sarah | Well and Full says
July 8, 2016 at 12:08 pmThese fries look like they’ve got it all! That sweet chili sauce sounds especially delicious 🙂
Shan b says
July 8, 2016 at 4:51 pmI cannot wait to try this. It’s sure to be another Vegan Richa hit at my house!
Richa says
July 10, 2016 at 11:13 amAwesome!
Shawn says
July 8, 2016 at 8:10 pmThese fries look amazing! Your recipes are deliciously inspiring!
Richa says
July 10, 2016 at 11:14 amThanks!
Marissa Baxter says
July 11, 2016 at 3:53 pmI made these and they are SO good. They have this flavor that I’ve never tasted before!
Richa says
July 11, 2016 at 10:57 pmAwesome!
Chelsey says
July 11, 2016 at 10:47 pmInteresting mix! Would never have thought of this 😀
Cassie says
July 13, 2016 at 11:07 amMy mother also used to make Vietnamese-style fries! She got this recipe from my grandmother, and I never failed to eat three whole batches of her fries every time! I love the way you topped everything, though! This is awesome!
Linda says
July 17, 2016 at 2:10 pmMade these and they are delicious! What could I pair these with for a small dinner party?
Richa says
July 17, 2016 at 4:58 pmOne of the asian inspired mains like peanut sauce with lentils or chickpeas or tofu, sweet and sour chickpeas etc. http://www.veganricha.com/2016/06/vegan-dinner-recipes.html
James G.Costa says
July 20, 2016 at 12:02 amLook delicious. I will make the recipe to my family. Thank for sharing.
Rylan says
August 6, 2016 at 9:30 pmLooks delicious but please don’t call this exclusively Vietnamese. Sweet chili sauce makes it Thai.
janelle says
August 22, 2016 at 3:09 pmThis looks delicious ! Where do you buy bean sprouts? I am from Seattle too, and can not find them in any stores.
Thanks!
Richa says
August 22, 2016 at 4:36 pmI get them from whole foods or uwajimaya.
Bianca says
August 23, 2016 at 9:31 pmAny chance you can add nutritional value to your recipes?
Richa says
August 24, 2016 at 10:23 amMaybe in the future when I can hire someone to do the calculation. or someone volunteers 🙂 .
Disha says
March 6, 2017 at 8:07 amDear Richa,
I am looking forward to making this recipe for a dinner party.
I am from India and I was wondering what is Asian Chili Sauce. Basically, I can’t get Sambhal Oelek here and don’t know what to substitute it with exactly.
Please tell me its alternative. It would be of tremendous help.
Richa says
March 6, 2017 at 10:54 amyou can use the regular chili garlic sauce or a hot and sweet sauce instead.
Cayra says
May 12, 2017 at 11:04 amI have made this twice now and as a past poutine lover…. I call this my Vietnamese Poutine…. it is absolutely fantastic!!!! And so easy to whip up in a flash ❤️❤️❤️
Richa says
May 12, 2017 at 1:53 pmooo vietnamese poutine sounds perfect
Isabelle says
December 31, 2017 at 7:05 amWas delicious… thanks … it could easily become a Family Tradition
Richa says
December 31, 2017 at 10:48 amAwesome!