There is something so classic, comforting, and delicious about a traditional bánh mì sandwich. But would you believe us if we told you that hot dogs and classic bánh mì toppings make the perfect pairing? It’s true!
This Vietnamese twist on an old American classic combines wonderful beefy hot dog flavor with fresh ingredients. This recipe is loaded with pickled carrots, jalapeños, cucumbers, cilantro, crushed peanuts and Sriracha for a spicy kick!
Everything needed to top your KOL Foods Hot Dogs can be found at your local grocery market. No fancy or complicated ingredients required!
Let’s be frank, traditional hot dog toppings are old news. But offer people a high-quality, kosher frank with flavorful toppings and everyone will definitely have more than one. Cue the bánh mì hot dogs!
The formula for a good bánh mì is universal (good meat + fluffy bread + refreshing toppings) — which means making these hot dogs requires barely any more time and effort.
We’ll start our recipe with kosher, all-beef, deli-style hot dogs from KOL Foods. The quality of the meat will make a huge difference as does the quality of the bun. We like to use a soft and fluffy hot dog bun or brioche buns.
Before you head to the grill, we recommend preparing your pickled toppings ahead of time. Grab a knife and cut the carrot and radish into matchsticks. Combine your pickling liquid ingredients and submerge your chopped vegetables in it for half an hour. They will emerge crunchy, tangy, and tart.
If you want to add some spice, slice jalepeños and remove some of the seeds for heat control. Set the jalepeños aside until serving. For additional garnishes, you can pull cilantro leaves off their stems or chop up scallions.
Whisk together your lime juice, honey, and Sriracha then set aside in the fridge.
Grill the hot dogs directly over medium-high heat, turning often, until lightly charred and plump, about 5 minutes total. Move the hot dogs to indirect heat to keep warm while grilling the buns.
Hot Dog Tip: You can simmer your hot dogs in water before grilling to avoid splitting or overcooking.
While the hot dogs and buns are warm, assemble your bánh mì hot dogs. Enjoy!
Step-by-Step Cooking Instructions
Step 1: Add sugar, rice vinegar and salt to a medium bowl. Whisk until combined. Submerge your sliced carrots and daikon radish, let sit at room temperature for about 30-40 minutes.
Step 2: Combine lime juice, lime zest, honey, and Sriracha in a bowl then set aside in the fridge to chill.
Step 3: Grill your hot dogs and add them to toasted buns. Top your dogs with pickled vegetables, sweet Sriracha sauce, cilantro leaves, scallions, and jalapeños.
- KOL Foods Beef Hot Dogs (6 count, 12 oz)
- 2 tbsp sugar
- 1/2 tsp kosher salt
- 2 tbsp rice vinegar
- 2 carrots, large
- 1 cilantro, leaves
- 1 daikon radish, medium
- 1 jalapeño, large
- 1 scallions
Sweet Sriracha Dressing
- 1/2 cup Honey
- 1 tbsp Sriracha
- 1 lime (juice and zest)
- Salt and black pepper to taste
- Hot dog buns or Brioche buns
In the mood for more bánh mì recipes? Try our DUCK BAHN MI WITH CRACKLINS .