Beef

Banh Mi Hot Dogs

Name: Banh Mi Hot Dogs
Yield: Serves 4
Cuisine: American
Ingredients: 4 hot dogs; 4 tablespoons mayonnaise or butter; 2 tablespoons chili sauce; 1/2 cucumber, sliced thin; 1 cup cilantro leaves, roughly chopped; 1 cup pickled carrots, sliced or roughly chopped; 1 jalapeño pepper, sliced thin; 1/2 cup roasted and salted peanuts, roughly chopped; 1 baguette, cut into quarters

by: Sarah Waldman

October 4, 2022

1 Ratings

Photo by Elizabeth Cecil

Serves 4

Test Kitchen-Approved

Ingredients

4 hot dogs
4 tablespoons mayonnaise or butter
2 tablespoons chili sauce
¹/₂ cucumber, sliced thin
1 cup cilantro leaves, roughly chopped
1 cup pickled carrots, sliced or roughly chopped
1 jalapeño pepper, sliced thin
¹/₂ cup roasted and salted peanuts, roughly chopped
1 baguette, cut into quarters

Directions

Heat a large pot of water to a boil. Drop in the four hot dogs and cook for 6 minutes. While the hot dogs cook, prepare the toppings and slice the baguette into four pieces.
To assemble the Banh Mi Hot Dogs, first spread a sliced portion of the baguette with mayo and chili sauce. Place a hot dog inside and top with cucumber, cilantro, pickled carrots, jalapeño sliced, and chopped peanuts. Repeat with remaining hot dogs and eat immediately.

Tags:

See what other Food52ers are saying.

Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.

More Great Recipes

Pork Belly Pretzel Chicago Dogs

BLT Hot Dogs on Brioche

Mexican Street Corn Wagyu Beef Hot Dogs

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

1 Review

Write a Review

btglenn May 28, 2017

I would add some fresh or pickled daikon radish to the topping. To pickle fresh vegetables toss together with a tablespoon or two of salt and let stand for an hour or so. Then, squeeze out all their excess water and combine with 5 or 6 tablespoons of sugar dissolved in a cup of rice vinegar or 2/3 cup regular vinegar plus 1/3 cup water. let stand for an hour or more before using.