Banh Mi-Style Hot Dogs

Total Time:
45 min
Prep:
25 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup julienned cucumber
  • 1 cup julienned carrot
  • 1 cup julienned radish
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 4 scallions, white and light green parts only, thinly sliced
  • 2 teaspoons fish sauce
  • 1/2 teaspoon kosher salt
  • Juice of 2 limes
  • 4 hot dogs
  • Butter, as needed
  • 1 baguette, split in half horizontally, then each half cut into 4 bun-size pieces
  • 1/4 cup mayonnaise
  • 8 fresh basil leaves, torn into pieces
  • 1 jalapeno, thinly sliced
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.


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    This recipe is featured in:

    The Kitchen