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Banh Mi Hot Dogs
Main Dishes

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!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 4 hot dogs

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.