Kicking off the Memorial Day weekend with these Banh Mi Hot Dogs! These Vietnamese fusion Banh Mi Hot Dogs are loaded with crisp veggies, spicy mayo, and fresh herbs. It’s the perfect hot dog recipe for grilling season!
If you’re looking for a way to dress up your boring hot dogs, these Banh Mi Hot Dogs are absolutely packed with flavor. The grilled meat pairs so perfectly with pickled carrots and onions, cucumbers, spicy mayo, and fresh herbs.
These Banh Mi Hot Dogs check all the boxes for me! They’ve got bold flavor, texture, contrasting temperatures, and a bit of acidity to balance out the beef. In a word, they are absolutely perfect.
If you haven’t had a banh mi, there are some components that make them extra special.
- Pickled carrots and daikon radish add crunch and a balancing acidic flavor. In this instance I’m using onion instead of daikon radish because it can be difficult to source and I love the onion flavor.
- Spicy sriracha mayo is a must! It adds a creamy element to the hot dog and pairs so well with everything.
- Thinly sliced baby cucumbers add some freshness and crunch and are a staple in the classic sandwich.
- Sliced fresh jalapeño adds the perfect amount of spice!
- Fresh cilantro and Thai basil adds the final flourish of fresh flavor.
You’re going to be absolutely blown away by how flavorful these Banh Mi hot dogs are!
Ingredients for Banh Mi Hot Dogs:
Hot Dogs:
- 1 lb. all-beef hot dogs (4 total)
- 4 brioche hot dog buns
- 2 baby or Persian cucumbers, julienned
- 1 jalapeño, thinly sliced
- 1/4 cup fresh Thai basil leaves
- 1/2 cup cilantro leaves and stems
Spicy Mayo:
- 1/2 cup Japanese mayo (kewpie)
- 3 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 1 teaspoon toasted sesame oil
Pickled Carrots and Onions:
- 1 cup shredded carrots
- 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
Directions for Banh Mi Hot Dogs:
Pickle carrots and onions: 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.
Mix the spicy mayo: Combine the spicy mayo ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use.
Grill the hot dogs and buns: Preheat a grill or grill pan over medium heat. If you’re outdoor grilling, make sure to clean the grates before grilling. Grill the hot dogs for 3-4 minutes per side, until they have grill marks and are warmed through. Grill the buns for 1-2 minutes until warm.
Assemble: Layer the pickled carrots and onions, shredded cucumber, sliced jalapeño, herbs, and spicy mayo onto the hot dogs and serve immediately.
More Recipe Suggestions:
Banh Mi Hot Dogs
Equipment
- Large Cast Iron Grill Pan Optional
- Blackstone Grill/Griddle Optional
Ingredients
Hot Dogs:
- 1 lb. all-beef hot dogs 4 total
- 4 brioche hot dog buns
- 2 baby or Persian cucumbers julienned
- 1 jalapeño thinly sliced
- 1/4 cup fresh Thai basil leaves
- 1/2 cup cilantro leaves and stems
Spicy Mayo:
- 1/2 cup Japanese mayo kewpie
- 3 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 1 teaspoon toasted sesame oil
Pickled Carrots and Onions:
- 1 cup shredded carrots
- 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
Instructions
- Pickle carrots and onions. 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.
- Mix the spicy mayo. Combine the spicy mayo ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use.
- Grill the hot dogs and buns. Preheat a grill or grill pan over medium heat. If you’re outdoor grilling, make sure to clean the grates before grilling. Grill the hot dogs for 3-4 minutes per side, until they have grill marks and are warmed through. Grill the buns for 1-2 minutes until warm.
- Assemble. Layer the pickled carrots and onions, shredded cucumber, sliced jalapeño, herbs, and spicy mayo onto the hot dogs and serve immediately.
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