Banh Mi Hot Dogs

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x



For the pickled carrots

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 medium carrots, coarsely shredded

For the sriracha mayo

  • 2 tablespoons mayonnaise
  • 12 teaspoons sriracha hot sauce (or more to taste)

For the hot dogs

  • 4 all-beef hot dogs (I used Niman Ranch Fearless Franks)
  • 4 brioche hot dog buns, split
  • Melted unsalted butter for brushing

Other optional toppings

  • Jalapeño, thinly sliced
  • Cucumbers, thinly sliced
  • Chopped fresh cilantro leaves


For the pickled carrots

  1. Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

For the sriracha mayo

  1. In a small bowl, stir together the mayonnaise and sriracha until evenly combined. Set aside.

For the hot dogs

  1. Prepare a medium-hot grill.
  2. Grill the hot dogs directly over medium-high heat, turning often, until lightly charred and plump, about 5 minutes total. Move the hot dogs to indirect heat to keep warm while grilling the buns. Brush the insides and outsides of the buns with melted butter and grill, cut sides down, until lightly toasted, about 1 minute. Turn the rolls over and grill for about 30 seconds more.
  3. Serve each hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeño, cucumbers, and cilantro.