banh mi hot dog
Hot dogs, what’s not to love about them. They are probably one of our favourite parts of summer. The stars of the barbecue, THE baseball game snack, and a campfire must-have. Nothing tastes better than a perfectly charred hot dog.
As good as a hot dog can be, a lot of the creativity and flavour actually comes from the toppings. One of the best things about hot dogs? They are the most perfect vessel for many different toppings. Which also means they are the perfect subject for our next challenge! You’re already here for the banh mi dog, but be sure to check out it’s challenger: The Jalapeno Popper Hot Dog.
This dog was inspired by our previous tofu banh mi recipe, with some special twists made for the hot dog. The hot dog, like any good dog starts with the actual hot dog. Instead of keeping it bare, we decided to spruce it up a bit and give it a good soak in a marinade. This just took the hot dog up to a whole new level. Thrown onto the barbecue until nice and charred. Charring the dog gives the outside an amazing texture and flavour. Topped with some pickled and fresh vegetables, grilled onions, mayo, sriracha, and obviously cilantro.
The banh mi hot dog may be verging more on the sandwich side, but who doesn’t want a hot dog banh mi sandwich? We know we do. Looking for a good veggie dog? We love the Yves Veggie Dogs!
It may be more snadwich than hot dog, but it's all delicious.
- 2 hot dogs
- 1 serving pickled vegetables (see link in instructions)
- 1/4 cup cilantro , roughly chopped
- 1/4 english cucumber , thinly sliced into ribbons (length wise)
- 1/4 cup vegan mayo
- sriracha . to taste (optional)
- 2 small baguettes
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 lime , juiced
- 2 cloves garlic , minced
- 1/2 tsp ginger powder
- 1/2 tsp all-spice
- 1/4 white onion , thinly sliced
- 1 tsp sesame oil
- 3 green chilis
Prepare your pickled vegetables (from our banh mi recipe).
Mix the ingredients for you marinade in a shallow dish. Using a fork prick your hot dogs all around to help absorb the marinade. Place them in the marinade for about 10-20 minutes.
To prepare your roasted onions, toss your onions and your sesame oil in a bowl and mix. Slice your chilis in half (length wise) and de-seed them. Place them into your onion mix and toss.
With the barbecue on high, cook your onions and hot dog until they are wilted and golden and the dog is perfectly charred on the outside. As the hot dog cooks continually be basting it with more marinade. Toast your baguette until golden.
To put together your banh mi smear a generous amount mayo on your baguette, add your roasted onions, hot dog, a few slices of your fresh cucumber, pickled vegetables, a lot of cilantro (if you're into that kind of thing), and of course drizzled with sriracha.
How to make a Banh Mi Hot Dog