Description
Take a break from classic toppings with this hot dog that meets Vietnamese flavors with Sriracha-mayo, pickled veggies, cucumbers, jalapeños, and cilantro.
Ingredients
Scale
- 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
Instructions
- 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!
- Category: Main
- Cuisine: Vietnamese-American fusion