The humble hot dog gets a flavor-packed makeover in this delicious Asian-inspired recipe. Banh mi is a Vietnamese sandwich that traditionally features pork, pickled vegetables, and fresh herbs. This fusion recipe replaces the pork with a grilled hot dog, and the traditional baguette is swapped out for a steamed bun.
Mayonnaise and Sriracha sauce give it a nice little zing, while the fresh herbs add a touch of summertime flavor, fresh mint leaves will add a cooling effect to this hot dog. If you can’t find fresh mint, feel free to use cilantro or parsley instead. Topped with pickled carrots, radishes, and cucumbers, this Banh mi hot dog is a junk food like you’ve never had before, with all the flavors of your favorite Asian cuisine. So the next time you’re in the mood for something new and exciting, give the Banh Mi Dog a try.
- 4 hot dogs
- 1/4 cup of mayonnaise
- 1 tbsp of Sriracha sauce
- 1/2 tbsp of sugar
- 4 hot dog buns
- 1/4 sliced cucumber
- 1 large shredded carrot
- 1/4 cup fresh mint leaves
- In a small bowl, whisk together mayonnaise, Sriracha sauce, and sugar. Set aside.
- Grill or cook hot dogs until evenly browned.
- Slice cucumber into thin slices.
- Shred carrot using a cheese grater or food processor.
- Toast hot dog buns if desired.
- Assemble hot dogs by spreading mayonnaise mixture on buns, and topping with cucumber slices, carrots, mint leaves, and Sriracha sauce.
- Serve immediately. Enjoy!