SUNS OUT! BUNS OUT! BANH MI HOT DOGS – Delicious Vietnamese hot dogs are packed with pickled daikon and carrots (Đồ chua) jalapenos, cucumbers and jalapenos. cilantro and Sriracha mayo. They are sure to be your next barbecue hit.
Let your hand up if you are a fan of banh mi! There is nothing as classic that is comforting and delicious about a good banh mi. It is impossible to beat the flavor of fresh ingredients , and these delicious hot dogs from banhmi are stuffed with these ingredients. Serve these hot sausages with a cool cup Brown Sugar milk tea Boba and you’ve made a delicious and balanced food. Grab hot dogs and buns and start your grill since it’s time devour hot dogs!
WHAT IS A BANH MI?
Banh mi is a Vietnamese sandwich that was influenced in part by French colonialism. The literal English version of banh mi simply means “bread” in Vietnamese. In the traditional sense, what defines banh mi is the baguette that is French-style. The banh mi should always have pickled vegetables as well as fresh herbs such as cucumber, cilantro and coriander. Alongside the meat, you’ll receive a spicy, salty sweet, savory and aromatic bites every time.
INGREDIENTS FOR THIS BANH MI Hot Dogs RECIPE
Everything you need to make banh mi hotdogs is available at the local market for groceries. Simple ingredients and no complicated recipes are required!
PICKLED DAIKON AND CARROT
- Carrot It provides crunch as well as vibrant beautiful orange hue in banh mi.
- Daikon Daikon, also called white radish, is the name given to a large, thin white radish. If you are unable to locate a daikon, you can use carrots instead.
- Salt helps balance the sugar.
- Grainsulated Sugar Sugar cuts out the acidity in white vinegar.
- Distilled white vinegar can be used for the pickling of carrots and daikon.
SRIRACHA MAYO
- Mayonnaise: I always use Hellman’s Real Mayonnaise. For me, it has the most flavor however, that’s only the way I like it. You can use any preferred mayonnaise for this recipe.
- Sriracha It was that classic Huy Fong’s Foods Sriracha. It is a iconic drink with a reason. It’s the most delicious. Period.
- Lemon Juice It is recommended to use fresh squeezed lemon juice.
- Garlic Powder utilized to hold the flavors of mayonnaise and sriracha together.
HOT DOGS AND GARNISHES
- Hot Dogs: be sure to purchase your favorite brand of premium hot dogs. We used Polish hot dogs in this recipe and loved it to the core. Polish dogs are a more garlic which is the reason why we like them more than traditional hotdogs. The choice of your hot dog is crucial in order for the dish to taste delicious!
- Buns Make sure the buns that you pick are long enough to hold the hot dogs.
- Soy sauce usually, banh mi’s will be served using Maggi Soy Sauce however, you can use any mild soy sauce in this recipe. It’s also a great option if your preference is for your banh mi without the added saltiness.
- Cucumbers
- Jalapeno
- Cilantro
HOW TO MAKE THIS RECIPE
This recipe requires just three easy steps, and with the proper planning ahead you can make banh mi hotdogs in just 20 minutes! All you have to do is) prepare the pickled carrot and daikon ahead of time up to two hours ahead two) mix the mayo with sriracha three) make the hotdogs, and serve!
PICKLED CARROT AND DAIKON
- Prepare the daikon and carrot. Peel & shred the carrots and daikon (Đồ chua).
- Mix the juice of pickling. In a mixing bowl, mix the sugar, salt as well as distilled white vinegar and the lukewarm water. Mix until the salt and sugar disintegrates.
- Pickle the carrots as well as daikon. In a pickling container, add the chopped daikon and carrots until the jar is 3/4 full. Add the vinegar mix until the daikon and the carrots are completely covered with the liquid.
- Cover the jars with a lid and place the pickle in the refrigerator over night. The pickles will last up to three months in the fridge.
SRIRACHA MAYO
- Mix in a bowl the mayonnaise mixture, the sriracha sauce, garlic powder, lemon juice and salt until thoroughly mixed.
HOT DOGS AND BUNS
- Grill the hot dogs. Heat up the grill to medium-high heat. Place hot dogs onto the grill, and bake until the dogs are brown and golden. about 7 minutes, flipping halfway.
- Bake the bread buns. Bake the bread in the oven, or under the grill until they are lightly crispy.
- Serve. Place the hotdogs in the buns, then layer on the mayo sriracha as well as soy sauce. Add the daikon and pickled carrots slices, cucumbers and jalapenos. Enjoy!
See more: Banh Bao Recipe – Vietnamese Steamed Pork Buns
TIPS FOR THIS RECIPE
- Pickle the daikon and carrots in advance. The pickled carrots and daikon are best enjoyed when they are picked over the course of a night. But, if you’re in a pinch, you can pickle them at least 2 hours ahead.
- Pre-heat the grill. This is an essential step to wash the grill with the heat. Additionally, placing hotdogs on the grill will create those beautiful grill marks we appreciate and should be able to see on hot dogs.
- The sriracha-based mayo can be adjusted according to your preference. Some people prefer more spice for their hot dogs however, some prefer a more mild flavor. It is possible to alter the level of sriracha depending on the flavor you prefer.
STORAGE INSTRUCTIONS
The individual ingredients within an airtight container within the refrigerator for up to one week. To heat the hot dogs again or hot dogs, either place your hot dogs in the microwave, or cook them by baking them in an oven. The daikon and carrot pickled will keep in a jar of pickling for up to a months in the fridge.
Other Bánh Mì Dish: Banh Mi – Vietnamese Sandwiches Pork Belly
Bánh Mì Hot Dogs (Vietnamese Bread Hot Dog Recipe)
Ingredients
PICKLED CARROT AND DAIKON
- 1 daikon 1/2 lb
- 1 carrot 1/2 1 lb
- 1 teaspoon, 5 grams salt
- 1 cup 250 g of water
- 1/2 cup plus 2 teaspoons 120 grams of sugar
- 1 1/4 cups 315 g of distilled white vinegar
SRIRACHA MAYO
- 3/4 cup mayonnaise
- 1/4 cup Sriracha
- One teaspoon of lemon juice
- One teaspoon powdered garlic
- Pinch of the salt
SERVE
- 6 buns
- 6 hot dogs
- 1 jalapeno sliced
- 1 cucumber, sliced
- cilantro
- Soy sauce
Instructions
- The pickled Carrot as well as Daikon Make the daikon and carrot. Peel and shred the carrots & daikon (Đồ Chua).
- Mix the juice of pickling. In a mixing bowl, mix sugar, salt and white vinegar distilled and the lukewarm water. Mix until salt and sugar dissolve.
- Pickle the carrots as well as daikon. In a pickling container, place the shredded carrots and daikon to they are 3/4 full. Add the vinegar mix until the daikon and carrots are completely covered with the liquid.
- Cover the jars with a lid and place the pickle in the refrigerator over night. The pickles will last up to three days in the refrigerator.
- Sriracha Mayo In a mixing bowl combine the mayonnaise, Sriracha, garlic powder, lemon juice and salt until it is all combined.
- Hot buns and dogs Grill the hot dogs. Heat up the grill to medium-high temperature Place hot dogs onto the grill, and bake until the dogs are brown and golden. about 7 minutes, flipping them halfway.
- The buns can be toasted. The buns can be toasted in an oven under the grill until lightly crisp.
- Serve. Place the hotdogs in the buns, then layer on the mayo sriracha as well as soy sauce. Add the daikon and carrots that you have picked as well as sliced cucumber and cut jalapenos. Enjoy!
Notes
- Pickle the carrots and daikon ahead of time. The pickled carrots and daikon are best enjoyed when you let them sit overnight. If you’re in a pinch, you can make them pickled minimum 1-2 hours ahead.
- Prepare your barbecue. This is an essential step for cleaning the grill by heating it. Furthermore, placing your hotdogs on the grill will give you those beautiful grill marks we want and need on the hot dogs you serve.
- Modify the sriracha mayo according to your preference. Some people prefer an intense kick for their hot dogs while others prefer a less sour flavor. You can alter the amount of sriracha according to your personal taste.
- Storage Instructions. You can keep the ingredients within an airtight dish within the refrigerator for upto one week. To heat the hot dogs again it is possible to either put on the stove or cook them by baking them in an oven. The daikon and carrot pickled can last in a pickling jar up to a one month when stored in the refrigerator.
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