Banh Mi DogMacki West
Go ahead and jump on the Banh Mi train, your taste buds will thank you. This sandwich is actually simple to make and can be made even easier by using a hot dog. If you’ve ever been to a Vietnamese restaurant you will discover that a Banh Mi sandwich can be filled with all kinds of meat from chicken to pork liver pate, so a hot dog isn’t veering too far off the course and will add just the right flavors. To go along with your meat are vegetables and herbs and spices, all very easy to whip up and together form a sandwich that will make your hot dog look and taste haute.
Banh Mi Hot Dog 1 of 6
Pickled Carrots 2 of 6
The store was out of daikon radish, so I just used carrots and it turned out fine.
Sriracha Mayo 3 of 6
Add a small amount of sriacha to your mayo until it gets to the level of heat you prefer.
Spiral Cut Dog 4 of 6
This technique is super easy and creates plump, long and caramelized hot dogs. Check out this how to video.
Cooked Spiral Hot Dog 5 of 6
Look at the spiral cut dog after it's cooked. Very cool. I'm brushing on BBQ sauce for the BBQ dog in this picture.
Banh Mi Assembly 6 of 6
Toast your sandwich roll, slather with sriracha mayo, slice cucumber ribbons and place on bread, add sliced jalapeÃ±o, add the cooked hot dog, cover with pickled carrots, top with a bunch of fresh cilantro. Now that's a gourmet hot dog! Eat up!
Banh Mi Hot Dog Recipe
Light and airy, thin crusted baguette (or a french sandwich roll)
Hot dog (opt for natural, uncured, no nitrate or nitrites added)
1/2 cup each carrots and daikon radishes grated
1 tablespoon cider vinegar
1 tablespoon white vinegar
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup water
1 bunch of cilantro, washed and dried
Place the shredded carrots and daikon radish in a bowl. The store was out of daikon radish so I just used carrot, which was fine. Add the vinegars, sugar, salt and water and stir, let sit until you are ready to build your sandwich (refrigerate up to two days). Wearing gloves, slice the jalapeño and remove the seeds and membrane (the white part) and set aside. Fire up the grill to medium and spiral slice your hot dogs (check out the slideshow for a how to video). Peel the cucumber and using either the peeling or a mandolin, slice the cucumber into thin ribbons. Cook the dog for a couple of minutes on each side until caramelized. Combine the mayo and sriracha, start with 1/4 cup of mayo and 1 teaspoon of sriracha, add more sriracha until it’s got the right amount of spice for you. Toast your bun and spread a layer of sriracha mayo, place a layer of cucumber ribbons on top, followed by jalapeños. The grilled hot dog comes next and cover with pickled carrot radish mixture, then a bunch of cilantro and top with the bun and serve.
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