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Banh Mi Hot Dog

Banh Mi Hot Dogs drizzled with sriracha mayo topped with pickled veggies, cilantro, basil, cucumbers and jalapeños
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  10 min

Ingredients

Sriracha Mayo

  • ½ cup mayonnaise
  • 1 small garlic clove, grated
  • 1 teaspoon fish sauce
  • 2 green onions, white and green parts, finely chopped
  • 2 tablespoons sriracha
  • Pinch of granulated sugar

Hot Dog

  • 1 pound all-beef hot dogs, (4 total)
  • 4 brioche hot dog buns
  • 1 cup Quick-Pickled Veggies
  • ¼ cup roughly chopped fresh cilantro leaves
  • ¼ cup roughly chopped fresh basil leaves
  • 1 Persian cucumber, julienned
  • Sliced jalapeños, for serving (optional)

Method

  1. In a small bowl, whisk together the mayonnaise, garlic, fish sauce, green onions, sriracha, and sugar until smooth. Store refrigerated in an airtight container for up to 1 week.
  2. Preheat the grill to medium-high heat. Place the hot dogs on the grill and cook, turning every so often, until lightly charred on all sides, about 5 minutes. 
  3. Place the buns on the upper rack of the grill until lightly toasted. 
  4. Place each hot dog in a bun and drizzle with the sriracha mayo. Layer on the pickled veggies, cilantro, basil, cucumbers, and jalapeños slices, if using. Serve immediately.