Description
Uplevel your cookout with banh mi hot dogs! Hot dogs are topped with pickled veggies, fresh herbs, and sriracha mayo for major flavor.
Ingredients
For the Pickled Veggies:
- 1 cup carrots, julienned
- 1/2 cup daikon radish, julienned
- 1/2 cup white vinegar
- 1/2 cup water
- 1 Tbsp. sugar
- 1 tsp. salt
For the Sriracha Mayo:
- 1/2 cup mayonnaise
- 2 Tbsp. sriracha
- 1 tsp. white vinegar
For the Hot Dogs:
- 4 hot dog buns
- 4 beef hot dogs
- 1/4 cup cilantro, chopped
- 1 jalapeño, thinly sliced
- 1/2 cup cucumber, julienned
Instructions
Pickle the Veggies
Combine vinegar, water, sugar, and salt in a saucepan. Boil over medium heat, stirring until dissolved. Pour over carrots and daikon radish in a heatproof container. Cool, seal, and refrigerate for at least 1 hour, preferably overnight.
Make the Sriracha Mayo
Whisk together mayonnaise, sriracha, and white vinegar in a small bowl.
For the Hot Dogs:
- Heat a skillet over medium-high heat. Lightly coat with oil (optional).
- Cook hot dogs, turning, until heated through and slightly charred (5-7 minutes). Remove from the skillet and set aside.
- Place buns cut-side down in the same pan and toast until lightly golden (30-60 seconds).
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Place a hot dog in each toasted bun. Drizzle with sriracha mayo. Top with pickled vegetables, cilantro, jalapeño, and cucumber.
Notes
Storage: Store pickled vegetables in an airtight container in the refrigerator, keeping them submerged in the pickling liquid – they’ll keep for up to 2 weeks. Sriracha mayo keeps covered in the fridge for up to 1 week. Assembled hot dogs are best enjoyed right away; if you have leftovers, separate the components and store them individually.
Ingredients: Daikon radish can be hard to find, depending on your area – regular radish or additional carrots work fine as a substitute. For the mayo, Kewpie is a Japanese mayonnaise that’s slightly richer and more savory than standard American mayo and makes a noticeably smoother sriracha mayo if you can get your hands on it.
Prep Ahead: This recipe is ideal for prepping ahead. Make the pickled vegetables the night before for the best flavor – the vegetables mellow and absorb the pickling liquid beautifully overnight. The sriracha mayo can also be mixed 2-3 days in advance and stored in the fridge.