Banh Mi-Style Hot Dogs

Name: Banh Mi-Style Hot Dogs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 45 min
Active: 35 min

Yield: 4 servings

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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

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Watch how to make this recipe.

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.