Banh Mi Hot Dogs — Damn Delicious

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Banh Mi Hot Dogs

These hot dogs have a banh mi twist, loaded with pickled carrots, jalapeños, cucumbers, cilantro, crushed peanuts and Sriracha!

I hope you’re not getting sick of all these hot dog recipes! I know, 3rd one in a row, but hey, I love hot dogs, especially around this time of year when you can just throw them on the grill and get so creative with different kinds of toppings.

And with Labor Day right around the corner, Hebrew National hot dogs are a must. We’ll be stocking up the fridge with all sorts of goodies to make a hot dog bar for our end-of-the-summer Labor Day party. That way, every guest can customize their own hot dog to their liking. I’ll also have these pre-made Sriracha guacamole hot dogs and Hawaiian hot dogs with mango salsa for the indecisive folks. Either way, a hot dog party is perfect for summer’s last hurrah before the pumpkin and peppermint recipes start blasting in on Pinterest.

A last-minute add on to our Labor Day menu is this Vietnamese-inspired bahn mi hot dog. Being a huge bahn mi lover myself, I’ve been meaning to make these since the beginning of summer but I just never got around to it. I was worried that it was too time-consuming to make but this Martha Stewart recipe had these hot dogs ready in 20 minutes! With a simple pickling of carrots in sugar and vinegar, you can prep everything else and throw the hot dogs on the grill in the meantime. Once your hot dogs has those gorgeous grill marks, throw those babies onto the toasted hot dog buns, spoon a generous serving of pickled carrots, sliced cucumbers, jalapeños for you spicy-daredevils, crushed peanuts and of course, Sriracha.

So if you’re a fan of the Vietnamese banh mi sandwich, these hot dogs are a must! But even if you’re not, you’ll still love this refreshing, spicy and tangy hot dog concoction!

Banh Mi Hot Dogs

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

These hot dogs have a banh mi twist, loaded with pickled carrots, jalapeños, cucumbers, cilantro, crushed peanuts and Sriracha!

Ingredients:

  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 2 shredded carrots
  • 6 Hebrew National Hot Dogs
  • 6 hot dog buns
  • 1 English cucumber, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup peanuts, chopped
  • Sriracha, for serving

Directions:

  1. In a medium bowl, whisk together vinegar and sugar. Stir in carrots; let sit 10 minutes.
  2. Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
  3. To assemble the hot dogs, add hot dogs into each hot dog bun, top with carrots, cucumber, jalapeño, cilantro, peanuts and Sriracha, if desired.
  4. Serve immediately.

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Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.

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18 comments

Gosh this is stunning! You are seriously the queen of hotdogs!

I can’t read your blog in BlogLovin anymore. Did you change settings on purpose? Don’t want to miss out on the delicious recipes so wanted to check in with you. Thanks!

I just migrated over to wordpress from tumblr which is why my posts may not be appearing on BlogLovin. The url has not changed so I’m not sure why the posts are not updated. Feel free to follow me on feedly or subscribe via email to stay up to date on new posts.

Oh man, you make the BEST hot dogs 🙂 I can’t get enough!

I am a fan of hot dogs…I wish I could eat one of those Vietnamese dogs. It looks very mouthwatering!

I’ve never had a bahn mi sandwich before, but if it’s anything like this, count me in!! This looks amazing!

And, I just have to say, I adore your photos. They are so bright and vibrant.

6 hot dogs = 6 buns?

Yes, thank you for pointing that out. The recipe has been updated.

What kind of vinegar did you use for the pickled carrots? And, does it matter how long they are pickled? (Is this something I could do ahead of time?)

Christa, you should be using distilled vinegar here. And yes, you can make this ahead of time.

What a hoot! Sounds awesome. And I love you other recipes! Thanks!

You have peanuts in the description and photos but none in the recipe 😉

Thank you for letting me know – the recipe has been updated!

what should I serve with these?

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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