Banh Mi Hot Dogs

| Molly Yeh
Serving size:8
Banh Mi Hot Dogs

This is inspired by the one at AsiaDog and it's basically what would happen if your beloved hot dog got the prettiest, most colorful makeover in all the land. It's also perfect if you don't have access to those special meats that are often found in bánh mìs. This version is super easy to make and great for adding some spunk and new flavors to your barbecues.

For the daikon/carrot slaw (adapted from the kitchn)

  • 1 cup julienned daikon
  • 1 cup julienned carrots
  • a big pinch of salt
  • 1/4 cup sugar
  • 1/2 cup white vinegar
  • 1 cup water
  1. For the slaw, combine all ingredients in a large bowl, cover, and then refrigerate until ready to use. (You want it to sit for at least half an hour.)

    For assembly

    • 8 hot dogs
    • 8 Cobblestone Bread Co. Windy City Hot Dog Buns
    • 1 large cucumber, seeded and sliced
    • 1/2 cup hoisin sauce
    • sriracha mayo (1/2 c mayo + 2 tsp sriracha, or more if desired)
    • 2 jalapeños, seeded and sliced
    • fresh cilantro sprigs
    1. For assembly, grill the hot dogs. Place them in their buns and top each with a slice of cucumber, some hoisin sauce, sriracha mayo, some slaw, a few jalapeño slices, and a sprig or two of cilantro.

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