This is my take on Banh Mi hot dogs. It’s simple and straightforward. Nothing fancy. There’s a great contrast between the vinegary carrots, the cold crunchy cucumbers, creamy mayo, and of course the raw heat from the jalapenos. The carrot and cucumber mix is really what makes these dogs so great. It is also great on sandwiches or even hamburgers.
For a little extra kick, mix in some Sriracha with the mayo. Mmmmm good! Or if heat isn’t your thing, leave off the jalapenos and still enjoy some great Banh Mi hot dogs. Also check if your local grocery store carries Japanese mayonnaise. It’s a bit thicker and not as sweet as your typical mayo.
Slicing your hot dogs before cooking helps ensure that the toppings don’t slide off. And that’s a good thing!
Also try my Big Kahuna dogs!
Banh Mi Hot Dogs
Ingredients
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 2 carrots shredded
- ½ teaspoon kosher salt
- 4 hot dogs grilled or cooked however you prefer
- 4 hot dog buns
- mayonnaise with some Sriracha mixed in if you prefer
- 1 small cucumber sliced thin
- 1 large jalapeno sliced
- handful cilantro leaves only
Instructions
- Stir together the vinegar and sugar until the sugar is dissolved.
- Stir in the shredded carrots and the salt. Set aside for 10 minutes.
- Place hot dogs in buns.
- Top with mayonnaise, a few slices of cucumber, jalapeno and cilantro.
Nutrition
Nutritional values are approximate.