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.
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.Print
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.