Take a break from classic toppings with this America hot dog that meets Vietnamese flavors with spicy Sriracha-mayo, pickled carrots and diakon, fresh cucumbers, jalapeños, and cilantro.
By Kathleen Kiebler
It’s no secret that I have a bit of a Bánh Mì addiction. Ok… it’s a serious Bánh Mì addiction. A Vietnamese sandwich with ingredients rooted in Vietnam and French colonial Vietnam – it’s the ultimate fusion food.
I have already made a Lemongrass Pork Bánh Mì. AND a Breakfast Bánh Mì.
It started off innocently enough, I found a local Bánh Mì shop, started eating lunch there everyday until I finally decided to make my own Bánh Mì. Like any good addiction I needed a bigger fix, so I made a Breakfast Bánh Mì. It was only natural that the next incarnation became a Bánh Mì Hot Dog.
It may look like a lot went into this recipe, but it takes just about as much time to throw together as any other hot dog with basic toppings. For quick assembly, make the do chua (a Vietnamese staple of pickled carrots and daikon), the night before. It’s super easy to make, but it does take a little time to julienne the carrots and daikon. If you want to make the do chua super fast, just shave the veggies using a vegetable peeler instead of cutting into a julienne, then pickle per usual.
Classic America hot dog meets Vietnamese flavors loaded with spicy Sriracha-mayo, pickled carrots and daikon, fresh cucumbers, hot jalapeños, and earthy cilantro.
Find the recipe for the pickled do chua here.Print
Bánh Mì Hot Dog Toppings
Take a break from classic toppings with this hot dog that meets Vietnamese flavors with Sriracha-mayo, pickled veggies, cucumbers, jalapeños, and cilantro.
- Author: Kathleen Kiebler
- Yield: 6 hot dogs 1x
- Category: Main
- Cuisine: Vietnamese-American fusion
- ½ cup mayonnaise
- 1 tablespoon Sriracha
- 6 hot dogs (I prefer Hebrew National)
- 6 hot dog buns
- 1 small English cucumber, thinly sliced
- do chua (recipe link above)
- 3 jalapeños, sliced. (You may removed the seeds to make them less hot if you like)
- ½ a small bunch of cilantro
- In a small bowl, combine the mayonnaise and Sriracha. Refrigerate until ready to use.
- Heat a grill to medium-high. Cook the hot dogs until you get those beautiful grill marks, turning occasionally, about 4 – 5 minutes.
- Add the buns, open side down. Cook until lightly toasted, about 30 seconds.
- To assemble – place the hot dogs in the buns, add the Sriracha-mayo, sliced cucumber, do chua, jalapeños, and a few sprigs of cilantro. Serve and enjoy!
Hi there, I’m Kathleen. I am a Hapa (a person of mixed ethnic heritage) who grew up in a family that loves to cook and loves to eat! My food is a reflection of me and I am a reflection of my food. My mixed background has given me multiple perspectives throughout my life. Those perspectives have left me open to not just exploring the beauty of my own cultural backgrounds, but others as well – and at the heart and soul of them, is food. Hapa Nom Nom creates a culinary environment where foods from multiple cultures are integrated into recipes that can be shared and enjoyed by everyone.
What a great idea!