Asian Inspired Hot Dogs

Asian Inspired Hot Dogs

These Asian inspired hot dogs inspired by Vietnamese Banh Mi Sandwiches. Banh Mi sandwiches are served on french bread with broiled meats and tangy, quick pickled veggies. This hot dog is an all beef hot dog, pickled cucumber, carrot and jalapeño with a sriracha mayo, green onions and cilantro. Served up on a brioche hot dog bun. They are the perfect combination of spicy, sweet, crunch and delicious. A fun twist on a classic frankfurter.

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The Pickle

I make this simple dressing to add to the veggies. Use rice wine vinegar if you have it. In this instance I used what I had on hand and that was White Balsamic vinegar. Any white vinegar will do that has sweeter notes like a white wine or white balsamic. Additionally, if you use regular white vinegar, just add a little extra sugar because you want that sweetness.

Fish Sauce

Fish sauce is a fairly common ingredient in Asian cooking. You can find this at Walmart and in many grocery stores in the Asian food aisle. It does not taste fishy as you would think. Fish Sauce adds a more briny, salty flavor to foods. If you have a fish allergy, you can sub soy sauce for this recipe.

Yield: 6 to 8 Servings

Asian Inspired Hot Dogs

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These Asian inspired hot dogs are inspired by Vietnamese Banh Mi Sandwiches. Banh Mi sandwiches are sandwiches served on french bread with broiled meats and tangy, quick pickled veggies. This hot dog is an all beef hot dog, pickled cucumber, carrot and jalapeño with a sriracha mayo, green onions and cilantro. Served up on a brioche hot dog bun. They are the perfect combination of spicy, sweet, crunch and delicious. A fun twist on a classic frankfurter.

Ingredients

• 1 package of 6 to 8 All Beef Hot Dogs
• 6 to 8 hot dog buns
• 2 small Persian cucumbers or half of a seedless cucumber
• 1 to 2 carrots
• 3 green onions
• 1 jalapeño
• 1.5 cups of rice wine vinegar or white wine vinegar
• 2 tablespoons of fish sauce (can sub soy sauce, but reduce to 1 tablespoon)
• 2 tablespoons of white sugar
• 1 teaspoon of fresh ginger (I used the squeeze bottle of it)
• 1.5 tablespoons of sriracha
• 1/2 cup mayo
• Some fresh cilantro leaves

Instructions

1. Carefully slice your jalapeños and add to a small dish. I do not seed them because I like the spicy. You can seed them if you want to have them less spicy. Remember that the juice from jalapeño stays on your hands and can burn your eyes if you touch them so use caution.
2. Cut the white parts off your green onions and slice them. Then cut the green parts into longer slivers or matchstick shape.
3. Grate the cucumber and carrot into a bowl. I wash them but do not peel them. It is ok if this is watery.
4. In a bowl combine the vinegar, fish sauce, ginger, white sugar and the white parts of the green onions. Whisk until the sugar is dissolved.
5. Pour a little of the vinegar over the jalapeños until the are covered and add the rest to the cucumber and carrots. Let this sit for at least an hour and can sit overnight as well in the fridge.
6. Combine the mayo and the sriracha, stir until combined.
7. Cook your hot dogs, I grilled mine. Grill or steam your buns.
8. Add a schmear of the sriracha mayo to the inside of the bun. Add your hot dog, then use a slotted spoon to add the cucumber carrot slaw. Top the dog with the slaw, a few jalapeños, the green onions and a few cilantro leaves.

Another Delicious Recipe

If you are looking for another fun, warm weather recipe, check out my recipe for Bacon, Lettuce and Tomato Dip.