Banh Mi Hot Dog
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Prep Time
15 mins
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Cook Time
5 mins
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Servings
4
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Cuisine
Vietnamese
Banh Mi Hot Dog
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A Vietnamese-inspired hot dog recipe with pickled carrots & daikon, bacon and cilantro
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Ingredients
Pickled daikon and carrot:
- 1 cup water boiling
- ½ cup white wine vinegar or Japanese rice vinegar
- 1/3 cup sugar
- 4 tsp salt
- 1 cup carrot thin strips, cut into julienne
- 1 cup daikon cut into julienne
Hot dogs:
- 4 mini baguette buttered, or hot dog rolls/buns
- 4 Cheese grillers or any pork sausage of your choice, Eskort brand or Vienna sausages
- 8 streaky bacon fried until crispy (2 per hot dog, rashers
- lices cucumber
- mayonnaise or kewpie mayo
- Coriander fresh
- Sriracha sauce or any favourite chili sauce
- fried onions crispy
Instructions
15Make the pickled vegetable in advance.
- Mix the boiling water with the vinegar, sugar, and salt and stir until the sugar is dissolved.
- Add the cut-up vegetables and toss to combine. Cover and store in the fridge until needed for a minimum of 2 - 3 hours but preferably overnight.
- Split the rolls in half without cutting all the way through. It’s easier to assemble and eat this hot dog if the one side is still joined. Fry the buttered side of the roll until golden brown. Set aside.
- To make the hot dogs, plunge the sausages in boiling water for 5 minutes then lightly grill/ fry until just taking on colour. Spread mayonnaise on one side then add a generous amount of drained pickled vegetables, two slices of crispy bacon, sliced cucumber, sriracha sauce, and fresh coriander.
Notes
- Make the pickles in advance and use on other sandwiches.
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