Recipe courtesy of Katie Lee Biegel
Banh Mi-Style Hot Dogs
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 36 mg
- Sodium
- 1177 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 36 mg
- Sodium
- 1177 mg
Ingredients
Directions
- In a large bowl, toss the cucumber, carrot, radish, mint, cilantro and scallions with the fish sauce, salt and lime juice. Let the slaw stand 10 minutes.
- Preheat a grill to medium-high heat. Butterfly the hotdogs by slicing lengthwise about three-quarters of the way through. Grill the hot dogs until browned and a little crispy, about 3 minutes per side. Butter one side of each baguette piece and toast until golden brown.
- Spread 1 tablespoon of the mayonnaise on one side of 4 of the baguette pieces. Put a hot dog on top of each, followed by some slaw, torn basil leaves and jalapeno slices. Top with a remaining baguette piece.
