Description
The classic American hot dog gets the Vietnamese banh mi sandwich treatment with pickled carrots, cilantro, and sriracha mayo.
Ingredients
Scale
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
- 1–2 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
Instructions
For the pickled carrots
- Make dressing. Whisk together rice vinegar, sugar, and salt in a small bowl.
- Toss together. Add carrots to dressing and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
For the sriracha mayo
- Mix. In a small bowl, stir together the mayonnaise and sriracha until evenly combined. Set aside.
For the hot dogs
- Prep grill. Heat a grill to medium hot temperature (about 350 degrees F).
- Cook hot dogs. Grill the hot dogs directly over medium 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.
- Cook 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.
- Serve. Serve each hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeño, cucumbers, and cilantro.
