Loaded Vietnamese Fries

Ingredients

2 pounds Beef, Ground
1/2 Tablespoons Fish Sauce
2 Tablespoons Tamari
2 Tablespoons Rice Vinegar
1 Tablespoon Molasses
1 teaspoon Ginger, Grated
1 teaspoon Garlic Powder
2 whole Cucumbers, Sliced Thinly
2 teaspoons Rice Vinegar
1 Tablespoon Tamari
1/2 Tablespoons Fish Sauce
1 drop Sesame Oil
2 Tablespoons Mayonnaise
1 Tablespoon Sriracha
2 whole Large White Potatoes, Sliced Into Fries
Olive Oil, As Needed Or Melted Ghee
Salt And Pepper, to taste

Directions

For the banh mi ground beef: Heat a skillet over medium heat.
In a mixing bowl, combine all ingredients.
Cook over medium heat until beef is no longer pink and cooked through.
For the quick pickled cucumbers: Combine cucumbers with remaining ingredients.
Allow to marinate while preparing the rest of the dish.
For the Sriracha mayo: Combine mayo and Sriracha.
Set aside.
For the oven fries: Preheat oven to 400 degrees F.
Slice or spiralize potatoes.
Arrange on a baking sheet and drizzle with olive oil or melted ghee.
Season with salt and pepper.
Bake for 2025 minutes, until crispy.
To serve, arrange fries on a plate and top with banh mi beef, quick pickled cucumbers, and drizzle with Sriracha mayo.