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Banh Mi Hot Dogs
Introduce your family to the delicious flavors of Vietnamese Banh Mi via an American favorite. Traditionally served on a pork sandwich, this combination of spicy mayo, a tangy carrot slaw, and fresh cucumbers is incredible on your standard hot dog, too!
Course: Appetizer
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1/4 tsp kosher salt
  • 1 cup shredded carrots
  • 3 medium scallions sliced
  • 1/4 cup low fat mayonnaise
  • 1 tsp sriracha
  • 4 hot dogs
  • 4 hot dog buns
  • 16 slices thin cucumber
  • 1 sliced jalapeño optional
  • 1/4 cup cilantro leaves optional
  1. Whisk together vinegar, sugar, and salt in a small bowl. Pour over carrots and scallions, toss, and let stand for at least 15 minutes or overnight (refrigerated). 
  2. Mix together mayonnaise and sriracha in a small bowl. Grill hot dogs to your liking and lightly toast buns. Spread each bun with 1 TB sriracha-mayo, layer with 4 cucumber slices. Top with hot dog, pickled carrot mixture, cilantro leaves and optional jalapeño slices.

Recipe Notes

This mayo is spicy! Use less sriracha if you wish.

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