Baked Vietnamese fries: crispy baked potato matchsticks topped with lots of cilantro and basil, mung bean sprouts, toasted nuts, and a tangy sweet-chili sauce finished with sriracha and vegan mayo. Think banh mi flavors served over fries. This vegan, gluten-free recipe is easy to adapt—use russet potatoes for classic fries or sweet potatoes for a sweeter variation.
These loaded fries combine contrasting flavors—sweet, sour, spicy, nutty, and creamy—along with fresh herbs and crunchy textures. Prepare the sauces and toppings while the fries bake. For extra protein, crisp up tofu and toss it in the sweet chili sauce, or serve everything wrapped in a tortilla or rice paper for a handheld version.
Ingredients
- 1 large russet potato, cut into matchsticks and baked with salt and pepper (or use sweet potato)
- 1/3 cup roasted chopped peanuts or cashews (or more)
- Chopped cilantro
- Chopped basil or mint (optional)
- Chopped scallions
- Mung bean sprouts
- Sriracha hot sauce
- Vegan mayo, thinned with a little water if needed, or cashew cream (season 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 other Asian chile sauce
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp cornstarch
- 3 tbsp (or more) water
Instructions
- Bake the fries following your usual method until crisp. (You can follow standard baked fries or baked sweet potato fries techniques.) Season with salt and pepper.
- If your nuts are unroasted, toast them in a dry pan over medium-low heat until golden and fragrant. Chop or roughly crush and reserve about 1 tbsp for garnish.
- Make the sweet chili sauce: combine the vinegars, soy sauce, garlic powder, minced ginger, black pepper, sambal, sugar, cornstarch, and water in a small saucepan. Heat and bring to a simmer until the sauce thickens slightly. Adjust sweetness and heat to taste.
- Mix most of the toasted nuts with about half the sweet chili sauce so the nuts absorb flavor. Reserve remaining sauce for drizzling.
- Arrange the baked fries on a large platter. Layer chopped cilantro and basil over the fries, then add a layer of bean sprouts.
- Spoon the sauced roasted nuts and any remaining sauce over the sprouts and fries.
- Finish with drizzles of sriracha and vegan mayo or cashew cream. Scatter chopped scallions, the reserved chopped nuts, and additional cilantro. Optionally add quick-pickled carrots or cucumbers for brightness. Serve warm.
Quick pickled carrots and radish (optional)
Mix 1/3 cup rice vinegar, 2–3 tbsp sugar, and 3/4 tsp salt. Add thinly sliced carrots, radish, cucumber, and optional green chiles. Refrigerate for at least an hour before using.
Serving ideas
- Add crisped tofu tossed in the sweet chili sauce for extra protein.
- Turn the mixture into a banh mi-style wrap using rice paper or a baguette with pickled vegetables.
- Swap herbs—use mint instead of basil for a different aromatic note.
Nutrition (per serving, approximate)
Calories: 200 kcal, Carbohydrates: 21 g, Protein: 6 g, Fat: 10 g, Saturated Fat: 1 g, Sodium: 826 mg, Potassium: 422 mg, Fiber: 3 g, Sugar: 7 g. Nutrition values are estimates and should be used as a guide only.
Enjoy these vibrant, herb-packed fries as an appetizer, snack, or casual main. The combination of textures and flavors makes them addictive and easy to customize to your taste.
