Vietnamese Loaded Fries: Asian Street-Style Fries Recipe for Parties and Game Day
Vietnamese loaded fries take everything people love about loaded fries and turn it into a bold, fresh twist inspired by Asian street-style flavors. Crispy baked potatoes get layered with creamy garlic mayo, warm hoisin, sriracha, and a crunchy peanut topping, making this a fun fusion fries recipe that works for game day snacks, casual parties, or even a quick potato side dish on weeknights.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
Gourmet loaded fries have become a global comfort food favorite, and this Vietnamese-inspired version delivers all the crisp edges, bold sauces, and fresh toppings that make the whole platter disappear fast. If you enjoy Asian French fries or you’ve been wanting to try a simple Vietnamese fries recipe at home, this is an easy potato recipe that delivers reliable flavor every time.
Why You Will Love This Recipe
- These fries have the flavor-packed feel of an Asian loaded fries recipe but stay easy enough for busy nights.
- The toppings turn classic fries into an appetizer for a football or Super Bowl party spread.
- You can use fresh potatoes or frozen French fries for a shortcut without sacrificing crispiness.
- The combination of creamy garlic, warm hoisin, and sriracha turns basic potatoes into one of the best potato recipes for entertaining.
- Everything layers beautifully, making this a shareable option when you want a street fries recipe that still feels a bit gourmet.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Vietnamese Loaded Fries
Step 1: Cut potatoes into thin fries. Soak in cold water for 30 minutes, then pat dry fully.
Step 2: Toss with avocado oil and spread evenly on a baking sheet.
Step 3: Bake 30-35 minutes, flipping halfway, until golden and crisp. Season immediately with sea salt.
Step 4: Pile the hot fries onto a serving plate. Drizzle generously with the garlic mayo, followed by the warmed hoisin and sriracha.
Step 5: Finish with chopped peanuts and cilantro. Serve immediately so the fries stay crisp.
Expert Tips
- Cut the potatoes evenly so they bake at the same speed and stay crisp.
- Dry the potatoes well before baking to avoid steaming.
- Frozen French fries work perfectly when you need something fast.
- Add chili crisp, toasted sesame seeds, or scallions to lean into the Asian loaded fries angle.
Serving Ideas & Variations
Serve these Vietnamese loaded fries with wings, sliders, or sandwiches for football party foods, Super Bowl spreads, or any menu built around the best appetizer recipes. They also work well next to grilled meats or as a fun potato side dish for casual family dinners.
Vietnamese Loaded Fries FAQs
Yes, bake them ahead and reheat in the oven for 5-7 minutes to regain crispiness.
Yes. Air fry at 400°F for 15-20 minutes, shaking halfway through.
Yes, teriyaki or sweet chili sauce works well as a substitute.
Store fries in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for the best texture.
More Party Appetizers
- Crispy on the outside and creamy in the center, these mac and cheese bites bring everything you love about classic mac and cheese in a bite-sized, party-ready form. They hold their shape, fry up golden, and fit perfectly on any game day or weekend appetizer table. A simple, crowd-friendly snack that always goes fast.
- These bacon-wrapped Brussels sprouts have the perfect mix of crisp edges, tender centers, and a glossy maple finish. They’re the kind of sweet-savory bites that disappear fast at parties and fit effortlessly into holiday menus or any casual gathering. Simple to make, easy to serve, and guaranteed to stand out on any appetizer spread.
Tried these Vietnamese Loaded Fries? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Vietnamese Loaded Fries
Equipment
- Large baking sheet
- Chef’s knife
- Small bowl
- Small pan
- Cutting board
Ingredients
For the Fries
- 2 large russet potatoes
- 2 tablespoons avocado oil
- Sea salt to taste
For the Garlic Mayo
- ¼ cup mayonnaise
- 1 clove garlic minced
- ½ teaspoon lime juice
- Pinch salt
Toppings
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- ¼ cup garlic mayo from above
- 2 tablespoons roasted peanuts chopped
- ¼ cup cilantro
Instructions
- Preheat the oven to 425℉.
- Slice off a thin piece from one side of the potato so it sits flat on the board. Cut the potato lengthwise into ¼-inch planks, stack 2–3 planks at a time, and slice them again into ¼-inch fries for even cooking.
- Soak them in cold water for 30 minutes. Drain all the water and pat them completely dry.
- Toss the fries with avocado oil and spread them out on a baking sheet in a single layer. Bake for 30 to 35 minutes, flipping once, until golden and crisp. Season with sea salt as soon as they come out of the oven.
- To make garlic mayo, whisk together the mayonnaise, minced garlic, lime juice, and a pinch of salt in a small bowl until smooth. Set aside.
- Add the hoisin and sriracha to a small pan over medium heat and warm for 15 to 30 seconds until loosened and pourable.
- Pile the hot fries onto a serving plate. Drizzle generously with the garlic mayo, followed by the warmed hoisin and sriracha. Finish with chopped peanuts and cilantro. Serve immediately so the fries stay crisp.
Notes
- Shortcuts: You can use frozen fries and bake or air fry them until crisp, then assemble with the same toppings.
- Heat Level: Increase or reduce the sriracha depending on spice preference.
- Make Ahead: Garlic mayo can be prepared up to 2 days ahead and refrigerated.
- Serving Size: This recipe serves two as an appetizer or one as a loaded meal-style portion.
