Banh Mi Hot Dogs
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!
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.
Tried this recipe?Let us know how it was!