Description
Fusion cuisine reaches new heights with banh mi hot dogs, blending Vietnamese sandwich charm and classic American comfort. Bold flavors merge perfectly, creating a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) all-beef hot dogs (4 total)
- 4 brioche hot dog buns
Pickled Vegetables and Herbs:
- 1 cup shredded carrots
- 2 baby or Persian cucumbers (julienned)
- 1/4 white onion (thinly sliced)
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
Condiments and Garnishes:
- 1 jalapeño (thinly sliced)
- 1/4 cup fresh Thai basil leaves
- 1/2 cup cilantro leaves and stems
- 1/2 cup Japanese mayo (kewpie)
- 3 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 1 teaspoon toasted sesame oil
Instructions
- Create a vibrant pickle mixture by combining shredded carrots and thinly sliced onions in a heat-safe container. Prepare a pickling liquid by warming vinegar, water, sugar, and salt in a saucepan until completely dissolved.
- Allow the pickling liquid to cool to room temperature, then pour over the vegetable mixture. Refrigerate for a minimum of 2 hours to develop complex flavor profiles.
- Craft a zesty spicy mayo by whisking together mayonnaise, sriracha, and complementary seasonings in a small bowl. Refrigerate the sauce to allow flavors to meld.
- Heat a grill or grill pan to medium temperature. Thoroughly clean grill grates if using an outdoor grill to prevent sticking.
- Carefully grill hot dogs for 3-4 minutes per side, rotating to achieve perfect char marks and ensure even heating throughout.
- Lightly toast buns on the grill for 1-2 minutes, creating a crisp exterior while maintaining a soft interior.
- Construct the ultimate Banh Mi hot dog by layering grilled frank in the toasted bun. Top generously with pickled vegetables, crisp cucumber shreds, fiery jalapeño slices, and fresh aromatic herbs.
- Drizzle the prepared spicy mayo across the assembled hot dog and serve immediately for maximum flavor and texture enjoyment.
Notes
- Pickle vegetables ahead of time for deeper flavor infusion, allowing at least 2 hours marinating in the refrigerator for optimal taste and crunch.
- Customize spicy mayo by adjusting hot sauce levels to match personal heat preference, creating a personalized condiment that complements the hot dogs.
- Try protein alternatives like plant-based sausages or tofu dogs to accommodate vegetarian and vegan dietary needs without compromising authentic banh mi flavors.
- Select fresh, crisp herbs like cilantro and mint to enhance the traditional Vietnamese sandwich profile, adding brightness and aromatic complexity to the dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Pickling
- Cuisine: Vietnamese-American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg