Baked Vietnamese fries
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 as fries. Vegan Gluten-free Recipe.
Servings: 3
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. 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.
Video
Notes
Other additions: add shredded carrots or pickled carrots and radish.
For quick pickled Carrots and Radish: Mix 1/3 cup rice vinegar 2 to 3 tbsp sugar, 3/4 tsp salt and mix. Add thinly sliced, carrots, radish, cucumber, optionally some green chilies. Refrigerator for an hour and use.
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 826mg | Potassium: 422mg | Fiber: 3g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 10.6mg | Calcium: 30mg | Iron: 2.9mg