Banh Mi Hot Dog
A Vietnamese-inspired hot dog recipe with pickled carrots & daikon, bacon and cilantro
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Ingredients
Pickled daikon and carrot:
- 1 cup boiling water
- ½ cup white wine vinegar or Japanese rice vinegar
- 1/3 cup sugar
- 4 tsp salt
- 1 cup carrot cut into the julienne thin strips
- 1 cup daikon cut into julienne
Hot dogs:
- 4 mini baguettes or hot dog rolls/buns buttered
- 4 Eskort Cheese grillers or Vienna sausages or any pork sausage of your choice
- 8 rashers of streaky bacon fried until crispy (2 per hot dog)
- Slices of cucumber
- Mayonnaise or kewpie Mayo
- Fresh coriander
- Sriracha sauce or any favourite chillie sauce
- Crispy fried onions
Instructions
15Make the pickled vegetable in advance.
- Mix the boiling water with the vinegar, sugar, and salt and stir until the sugar is dissolved.
- Add the cut-up vegetables and toss to combine. Cover and store in the fridge until needed for a minimum of 2 - 3 hours but preferably overnight.
- Split the rolls in half without cutting all the way through. It’s easier to assemble and eat this hot dog if the one side is still joined. Fry the buttered side of the roll until golden brown. Set aside.
- To make the hot dogs, plunge the sausages in boiling water for 5 minutes then lightly grill/ fry until just taking on colour. Spread mayonnaise on one side then add a generous amount of drained pickled vegetables, two slices of crispy bacon, sliced cucumber, sriracha sauce, and fresh coriander.
Notes
Make the pickles in advance and use on other sandwiches.
Servings: 4