Banh Mi-Inspired Hot Dogs
Nothing screams summer more than a hot dog. Whether it’s one of those zhuzhed up dogs at a fancy restaurant or an original classic from the New York City street carts, a hot dog always hits the spot. One of my friends recently hosted a hot dog party, and we were each tasked with bringing our version of a hot dog. Of course, I took inspiration from one of my favorite sandwiches: The banh mi.
Banh mi is a Vietnamese sandwich typically found and served in casual settings: Food courts, stalls, and streets corners. Between two pieces of crunchy baguette, banh mi combines flavorful protein with crisp pickled vegetables and creamy spicy mayo. Yum!
I brought a banh mi-inspired hot dog to this party. With pickled carrots, cilantro, mint, fresh red onions, and sliced jalapeños, this was a hit. A crispy, crackly crust on the hot dog is a must, too, whether it’s done on a grill, cast iron skill, or nonstick pan. I hope you can share my joy of this sandwich at your next summer party!
Ingredients
- Pickled carrots (use this recipe but with carrots)
- 4 hot dog buns
- 4 all-beef organic hot dogs
- 1 tsp oil
- ¼ red onion, sliced thinly
- 1 jalapeño, sliced
- ½ bunch cilantro, chopped
- ¼ bunch mint, chopped
- Mayonnaise to taste
- Sweet mustard to taste
Directions
- Spread an even layer of butter on each side of the hot dog bun and toast over a low flame or in a toaster.
- Slice hot dog down the middle, leaving it intact length-wise.
- In another large nonstick skillet over medium heat, place the hot dogs slice-face down and cook until crispy with 1 tsp oil until crispy, about 3-4 minutes.
- Assemble your hot dog: Spread a thin layer of spicy mayonnaise or sweet mustard on the bun. Layer pickled carrots over the crispy dog followed by red onion and jalapeño slices. Add cilantro and mint. Enjoy!
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