Vietnamese-Style Street Fries
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Quick and Easy Vietnamese-Style Street Fries! These street fries are topped with three different sauces, crunchy peanuts, toasted sesame seeds, and fresh cilantro! The flavor combination is out of this world!
This recipe is sponsored by our friends over at Alexia. We’re using their high-quality House Cut Fries with Sea Salt to make this delicious Vietnamese-Style Street Fries Recipe.
Crispy, crunchy, creamy, and fresh – all at the same time!
These Vietnamese-inspired street fries are a party for your mouth! We start with a bed of crispy, crunchy oven-baked fries, topped with, count ‘em – 3 different sauces. There’s chopped peanuts, a squeeze of fresh lime juice, toasted sesame seeds, and fresh, punchy cilantro to lighten and brighten the whole thing. It’s herby, it’s fresh, it’s flavorful, and it’s perfect for serving on a hot day, poolside with an ice-cold drink (I’ve been obsessed with homemade frozen mint lemonade, and it would work soo well with these!)
These Vietnamese street fries were inspired by a local restraint that makes them. And I took it a few steps further by brightening up the garlic mayo with some lime zest, lime juice, and a secret ingredient that makes anyone who eats them wonder, what is that thing that makes these so delicious? The tart sweetness of limes pairs so well with the salty peanuts and fresh cilantro.
These loaded fries are unlike anything you’ve ever had before and they’re so easy to make too!
What ingredients do you need to make Vietnamese-Style Street Fries?
- Alexia House Cut Fries: I used 1 whole bag and prepared them according to the package directions. You can swap the House Cut Fries for Alexia Organic Yukon Select Fries if you’d like. You’ll need almost 2 bags if you swap them. Prepare them exactly as directed on the packaging, and then you can pick up the recipe from step 2. I love using Alexia potato products because they’re Non-GMO certified!
- Prepared Sauces: other than the homemade garlic lime mayo, you’ll need two other prepared sauces. We’re using hoisin sauce and sriracha sauce to top our fries with. Both of these ingredients are easily available in most mainstream grocery stores in the international food aisle.
- Peanuts: l like to use lightly salted peanuts for this recipe so that it doesn’t get too salty. You can chop the peanuts, pulse them in a food processor, or crush them in a mortar and pestle.
- Fresh Cilantro: cilantro is added to bring some freshness to the dish and also some color.
- Limes: we’ll use limes in a few different ways. We’ll use lime zest and juice when we’re preparing the garlic lime mayo. Then, we’ll serve the prepared Vietnamese street fries with lime wedges so that you can squeeze some on top too!
- Mayonnaise: is the base for the garlic lime mayo. Vegan-friends, you’ll want to swap this for a vegan-friendly version.
- Garlic Powder: the garlic powder is used to flavor the garlic lime mayo sauce that we’ll use on the fries. Feel free to use a bit less if you aren’t a big fan of garlic!
Fish Sauce: Before you get weirded out by this addition, I just want to say that fish sauce adds the most delicious umami flavor to the sauce! It’s such a small amount that you won’t even know it’s there. But if you truly cannot get behind the idea of using fish sauce, you can swap it out for a small splash of half and half or heavy cream!
How to make easy Vietnamese-Style Street Fries at home:
- Bake the fries. Start by preheating the oven to 425ºF. When the oven is hot, spread the fries out on a large rimmed baking sheet and pop them in the oven to bake. While the fries are baking, we’ll prep the remaining ingredients and the sauce.
- Make this sauce. To make the garlic lime mayo, add the mayonnaise, lime juice, garlic powder, lime zest, and fish sauce to a bowl and whisk until smooth. This will take a bit of elbow grease to smooth and thin it out. Just be patient! Once that’s done, you’ll want to chop the peanuts (or crush them in a mortar and pestle.) Prep the cilantro by cleaning and chopping it and cut a lime into wedges.
- Put it all together. When the fries are done, remove them from the oven and let them cool for several minutes. Once cooled, transfer them to a large plate or a platter. Then, start drizzling the sauce on top: the hoisin, prepared garlic lime mayo, and sriracha. Top with the chopped peanuts, fresh cilantro, toasted sesame seeds, and serve with lime wedges on the side to squeeze on as needed. You’ll want an ice-cold beverage to serve with these – especially if you went a little heavy on the sriracha like I do!
FAQs about homemade street fries:
- Are Vietnamese-Style fries vegan? They can be! You’ll need to swap out the hoisin sauce, fish sauce, and mayonnaise for vegan-friendly ingredients. You’ll also want to use Sriracha sauce or make your own Sambal Oelek (unfortunately, the major brand of Sambal Oelek sauce isn’t vegan-friendly.)
- How would you turn these fries into a full meal? You can add crispy fried (or pan-fried) tofu and pickled carrots and daikon radish to the fries before topping it with the sauce! Or you could use grilled chicken or shrimp instead! The chicken I use on my homemade Banh Mi sandwiches would also work really well. Sometimes I like to add thinly sliced jalapeños when I want the fries to have a kick!
- I’m not a huge garlic fan, can I use less in the garlic lime mayo? Yes, you can! You can use as little as ¼ teaspoon for a milder garlic flavor.
I hope you’ll give these Vietnamese-Style Street Fries a try! They’ve been a big hit with our friends!
- 1 (28-ounce) bag Alexia House Cut Fries with Sea Salt
- ⅓ cup hoisin sauce (see notes)
- 1-2 tablespoon sambal Oelek or sriracha sauce (to taste)
- ⅓ cup lightly salted peanuts, roughly chopped
- ¼ cup fresh cilantro, chopped
- Lime wedges + toasted sesame seeds, for serving
Garlic Lime Mayo:
- ½ cup mayonnaise
- ½ teaspoon lime zest
- 2 teaspoons lime juice
- 1 teaspoon garlic powder
- ¼ teaspoon fish sauce
- FRIES: Position a rack in the center of the oven and preheat the oven to 425ºF. Spread the fries out on an 11x17 baking sheet and bake them for 18-20 minutes or until crispy to your liking.
- SAUCE: To make the garlic lime mayo, place the mayo, lime juice, garlic powder, lime zest, and fish sauce in a bowl and whisk or stir to combine. This will take a few minutes, so just be patient. The garlic mayo should be thin enough to drizzle on the fries. Keep whisking if it isn’t thin enough to drizzle using a spoon. You can also add the sauce into a squeeze bottle and squeeze it on top of the fries.
- ASSEMBLE: When the fries are done, remove them from the oven and let them cool for several minutes. Then, place them on a large plate or serving platter. Drizzle with hoisin sauce, chili sauce, and prepared garlic mayo. Top with chopped peanuts, chopped cilantro, sesame seeds, and lime wedges on the side. Serve with a cold beverage!
- To make it a meal: top these with a fried egg, crispy pan-fried tofu, grilled chicken, or shrimp.
- Vegan friends! Be sure to use a vegan-friendly mayo, hoisin sauce, and vegan fish sauce. Sriracha is vegan-friendly so I suggest using that instead of the Sambal.
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