Banh Mi Hot Dogs (Print Version)
# Ingredients:
→ Hot Dogs
01 -
450g all-beef hot dogs (4 total)
02 -
4 brioche hot dog buns
03 -
2 baby or Persian cucumbers, julienned
04 -
1 jalapeño, thinly sliced
05 -
1/4 cup fresh Thai basil leaves
06 -
1/2 cup cilantro leaves and stems
→ Spicy Mayo
07 -
1/2 cup Japanese mayo (kewpie)
08 -
3 tablespoons sriracha
09 -
1 tablespoon soy sauce
10 -
2 teaspoons freshly grated ginger
11 -
1 teaspoon toasted sesame oil
→ Pickled Carrots and Onions
12 -
1 cup shredded carrots
13 -
1/4 white onion, thinly sliced
14 -
1/2 cup rice wine vinegar
15 -
1/2 cup water
16 -
1 tablespoon sugar
17 -
1 1/2 teaspoons kosher salt
# Instructions:
01 -
Place the shredded carrots and thinly sliced onions in a heat-safe jar or bowl. In a small saucepan, warm the vinegar, water, sugar, and salt and stir until dissolved. Cool to room temperature and then pour over the carrots and onions. Transfer to the fridge for at least 2 hours.
02 -
Combine the Japanese mayo, sriracha, soy sauce, grated ginger, and toasted sesame oil in a small bowl and whisk until smooth. Refrigerate until ready to use.
03 -
Preheat a grill or grill pan over medium heat. If outdoor grilling, clean the grates thoroughly. Grill the hot dogs for 3-4 minutes per side, until they have distinct grill marks and are warmed through. Grill the buns for 1-2 minutes until warm.
04 -
Layer the pickled carrots and onions, julienned cucumber, sliced jalapeño, Thai basil, cilantro, and spicy mayo onto the grilled hot dogs in buns and serve immediately.
# Notes:
01 -
These fusion hot dogs combine Vietnamese banh mi flavors with classic American hot dogs for a unique twist.