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+ servings
Close up of a Vietnamese style hot dog

Banh Mi Hot Dogs

5 from 1 vote
SUNS OUT! BUNS OUT! These delicious Vietnamese fusion banh mi hot dogs are loaded with pickled carrots and daikon, jalapeños, cucumbers, cilantro, and sriracha mayo. Trust me they will be your next backyard barbecue favorite.
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Prep Time: 25 mins
Cook Time: 7 mins
Total Time: 32 mins
Servings: 6 hot dogs
Author: Takes Two Eggs

Ingredients

Pickled Carrot and Daikon

  • 1 carrot ½ lb
  • 1 daikon ½ lb
  • 1 teaspoon 5 g salt
  • ½ cup + 2 teaspoon 120 g sugar
  • 1 ¼ cup 315 g distilled white vinegar
  • 1 cup 250 g water

Sriracha Mayo

  • ¾ cup mayonnaise
  • ¼ cup Sriracha
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • Pinch of salt

Serve

  • 6 hot dogs
  • 6 buns
  • 1 cucumber sliced
  • 1 jalapeño sliced
  • cilantro
  • Soy sauce

Instructions

  • Pickled Carrot and DaikonPrepare the carrot and daikon. Peel and shred the carrots and daikon.
  • Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.
  • Pickle the carrot and daikon. In a pickling jar, add the shredded carrots and daikon until ¾ full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid.
  • Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.
  • Sriracha MayoIn a mixing bowl, mix together the mayonnaise, sriracha, lemon juice, garlic powder, and salt until combined.
  • Hot dogs and bunsGrill the hotdogs. Heat up the grill on medium-high heat, place the hot dogs on the grill and cook until golden brown, around 5-7 minutes flipping halfway.
  • Toast the buns. Toast the buns in the oven or on the grill until slightly crispy.
  • Serve. Place the hotdogs in the buns, layer on the sriracha mayo, soy sauce and add the pickled carrot and daikon, sliced cucumber, and sliced jalapeños and enjoy!

Notes

  • Make the pickled carrots and daikon in advance. The pickled carrots and daikon taste best if you pickle them overnight. However, if you are in a pinch you can always pickle them for at least 1-2 hours in advance.
  • Preheat your grill. This is an important step to clean off the grill using heat. Moreover, placing the hotdogs on a hot grill will provide those gorgeous grill marks we all love and deserve on your hot dogs.
  • Adjust the sriracha mayo to your taste. Some people prefer a spicier kick to their hot dogs, whereas some people prefer a milder taste. You can adjust the levels of sriracha based on your flavor profile.
  • Storage Instructions. You can store the individual ingredients separately in an airtight container in the refrigerator for up to 1 week. To re-heat the hot dogs, you can either place them in the microwave or heat them up in the oven. The pickled carrot and daikon will last in a pickling jar for up to 1 month in the refrigerator.
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Nutrition

Serving: 1g | Calories: 995kcal | Carbohydrates: 61g | Protein: 23g | Fat: 73g | Saturated Fat: 18g | Polyunsaturated Fat: 49g | Cholesterol: 79mg | Sodium: 2518mg | Fiber: 5g | Sugar: 16g
Calories: 995kcal
Course: Lunch & Dinner Recipes
Cuisine: Vietnamese