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This mega-tasty Banh Mi Hot Dog turns your everyday American staple into a Vietnamese-style taste explosion. Fresh herbs meet tangy pickled veggies and kickin' spicy mayo for a street food mashup that'll wow your taste buds with every mouthful.
I whipped up these Banh Mi Hot Dogs when I was tired of serving the same old stuff at my backyard cookout. The mix of punchy flavors and different textures was such a smash hit that folks now beg me to make them whenever I fire up the grill.
Ingredients
- All beef hot dogs: Go for good ones since they're the backbone of the whole dish
- Brioche hot dog buns: The soft, buttery feel works wonders with the zingy toppings
- Persian cucumbers: These small, crunchy guys add the perfect snap
- Jalapeño: Slices bring that needed kick to balance the meaty base
- Thai basil and cilantro: These aren't optional - they bring that real Vietnamese vibe
- Japanese mayo: Kewpie's extra-rich egg taste beats regular mayo hands down
- Sriracha: Brings the heat that makes your spicy mayo pop
- Shredded carrots and white onion: They turn into the must-have pickled element
- Rice wine vinegar: Makes the tangy solution that transforms boring veggies
Step-by-Step Instructions
- Pickle the vegetables:
- Start by making a quick pickle mixture. Put your carrots and onions in a container that can handle heat. Mix vinegar, water, sugar and salt in a small pot and warm it just till everything dissolves - don't let it bubble too much. Pour this mix over your veggies and stick them in the fridge for at least two hours but better yet, overnight. This gives them time to get slightly tender while soaking up that tangy goodness that cuts through the fatty hot dogs.
- Prepare the spicy mayo:
- Mix up your Japanese mayo, sriracha, soy sauce, fresh grated ginger and toasted sesame oil until it's nice and smooth. Make sure you grate the ginger right before using for the best flavor kick. Put this in the fridge while you work on the other stuff so the flavors can mingle. You can make this up to three days early and keep it in a sealed container.
- Grill with intention:
- Get your grill or grill pan nice and hot at medium heat. If you're outside grilling, make sure the grates aren't dirty and put a little oil on them so nothing sticks. Throw your hot dogs on and cook about 3-4 minutes on each side, turning them to get nice grill marks all around. You want them hot with a bit of char but not splitting open or burning. During the last minute, put your brioche buns on a cooler spot of the grill, cut side facing down, just until they get a little toasty and warm. Don't toast them too much or they'll get too crunchy and hard to bite.
- Create the perfect assembly:
- Put each hot dog in a warm bun. Start with a good smear of spicy mayo on the bottom, add your dog, then pile on the pickled carrots and onions. Add strips of cucumber in a row, then some thin jalapeño slices. Top it all with plenty of fresh Thai basil and cilantro leaves. Layering everything this way gives you the best blend of textures and flavors in each bite.
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I came up with this idea after my first trip to Vietnam where I fell in love with banh mi sandwiches. The mix of tangy pickled stuff, fresh herbs and spicy mayo took me right back to walking around Hanoi. The pork in traditional banh mi made me think of hot dogs, and I tried this combo at home the next summer.
Make-Ahead Magic
What's great about this recipe is how much you can do ahead of time. The pickled carrots and onions actually get better after sitting in your fridge for 1-2 days, getting more flavor while staying crisp. You can mix up the spicy mayo as early as three days before your party and keep it in a covered container. You can even cut up the cucumbers and jalapeños the morning of your get-together. When people come over, just grill the dogs and buns, then let everyone build their own Banh Mi Hot Dog with all the fixings laid out.
Creative Variations
Beef hot dogs work great as the base, but don't be afraid to switch things up. Try chicken sausages if you want something lighter or spicy Italian sausages for extra heat. Your veggie friends can enjoy these same awesome flavors with plant-based dogs or grilled portobello mushrooms cut into strips. If you're watching carbs, skip the bun and make a Banh Mi Hot Dog bowl with all the toppings over cauliflower rice instead. The spicy mayo works really well as a dressing for this version too.
Serving Suggestions
These loaded hot dogs need sides that work with their big flavors without trying to steal the show. A simple cucumber salad with rice vinegar and a bit of sugar matches the fresh stuff already on the dogs. Crispy sweet potato fries give you a nice texture contrast and slight sweetness that works well with the spicy mayo. For drinks, try a light Vietnamese beer, fizzy water with cucumber slices, or a ginger limeade that goes with the ginger in the spicy mayo.
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Spice up your next cookout with these fast, flavor-packed Banh Mi Hot Dogs. Your friends will go crazy for the bright flavors and textures, plus you can get most of it ready before they even show up!
Frequently Asked Questions
- → Can I make the pickled vegetables ahead of time?
You bet! The tangy carrot and onion mix can be prepped up to seven days early and kept in your fridge. They actually taste way better after sitting overnight as the flavors really soak in.
- → What can I substitute for kewpie mayo?
If Japanese kewpie mayo isn't at your store, just grab regular mayo and mix in a splash (1-2 teaspoons) of rice vinegar plus a tiny bit of sugar to get that same sweet-tangy kick that makes kewpie special.
- → How can I make these hot dogs less spicy?
To cool things down, just go easy on the hot sauce, skip the jalapeños completely, or swap them for sweet bell peppers to keep the crunch without the burn. You can also put the spicy sauce on the side so everyone can add as much or little as they want.
- → Can I use different herbs?
Thai basil and cilantro give you that real street food taste, but regular basil or mint work great too. Each green brings its own unique smell and flavor to your dogs.
- → What sides pair well with Banh Mi Hot Dogs?
These fancy dogs taste awesome with crunchy sweet potato fries, a simple Asian slaw, or a light cucumber mix. If you want something more normal, grab some salt and pepper chips or whip up a quick miso soup.
- → Can I use turkey or vegetarian hot dogs instead?
For sure! Turkey dogs or veggie options work just as well with all these toppings. The Vietnamese-style goodies on top taste great with pretty much any type of frank or sausage you prefer.