× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Vietnamese Banh Mi Style Fries

Share this

Print Recipe
Prep Method: FriedPan Fried


Side DishMain Dish

Prep Time

30 Mins

Cook Time

30 Mins


Serves 6



Pickled Vegetables

  • 2 cups Rice Wine Vinegar
  • ¼ cup Kosher Salt
  • ½ cup Sugar
  • 3 cups Daikon Radish, julienne sliced
  • 3 cups Carrots, julienne sliced
  • 6 cups Ice, crushed

Vietnamese Pork Lard (Spicy Ground Pork)

  • 2 lbs. Ground Pork
  • 2 tablespoon Lard
  • 3 tablespoons Rice Wine (Xiaoxing, or sake)
  • 3 tablespoons Vietnamese Fish Sauce
  • 3 tablespoons Soy Sauce
  • 2 each Thai Bird Chilies (1 green and 1 red)
  • ½ teaspoon Ground White Pepper
  • 3 tablespoons Freshly Squeezed Lime Juice
  • 1/3 cup Cilantro, chopped
  • 1/3 cup Mint, chopped
  • ½ cup Red Onion, thinly sliced

Sriracha Mayo

  • 1 cup Japanese Mayonnaise (ie. Kewpie, Kenko, etc.)
  • ½ cup Sriracha (Vietnamese Hot Sauce)


  • 30 ounces Frozen Wedge Cut Fries
  • As Needed Peanut Oil (any neutral oil can be subbed)
  • As Needed Kosher Salt


  • 2 cups English Cucumbers, seeded and cut into 1/8” half moons
  • ¼ cup Sliced Jalapenos
  • ¼ cup Micro Cilantro


  1. In a large saucepan combine the vinegar, salt, and sugar. Place over medium-high heat and bring the liquid to a boil until the sugar and salt has dissolved. Place the carrots and daikon into two smaller saucepans. Pour half of the mixture over the carrots and half of the mixture over the daikon.  Place the carrots and daikon back on the stove and allow them to cook for 2-3 minutes.  Remove from the heat and add the ice to both pots.  Allow the mixture to cool completely.  Drain the pickling liquid off the vegetables, reserving the liquid for storing any leftover pickles you may have.  Keep cold until ready to use.
  2. Heat the oil in a pan over medium heat. Sauté the pork, and cook until it is almost cooked all the way through.  Stir the pork as it is cooking, so the pieces break up as much as possible.  Add the rice wine, fish sauce, soy sauce, chilies, white pepper and stir until sauce reduces slightly.  Remove from the heat, and stir in the cilantro, mint, and lime juice.
  3. Preheat a fryer with peanut oil to 375 F (180 C). When the oil is hot add the fries, this may have to be done in batches depending on the size of your fryer.  (Conversely, this can also be done in an air fryer or a convection oven without having to use the oil).  Fry the fries for 7-8 minutes or until they are golden brown and crispy.  Drain them well, place into a bowl and season with kosher salt to taste.
  4. To make the Sriracha mayo, combine the mayonnaise with the sriracha and stir well. Transfer the sauce to a plastic squeeze bottle.
  5. To plate up the dish, arrange the hot wedge cut fries on a serving platter or individual dishes. Spoon the hot ground pork mixture over the fries, drizzle the top with the sriracha mayo, and garnish the top with the sliced cucumbers, the jalapenos, the pickled carrot, and daikon, as well as the micro cilantro.  Serve Immediately.



Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up