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00:47
Banh Mi-Style Hot Dogs
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
- Level: Easy
- Total: 45 min
- Active: 35 min
- 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
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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The Kitchen
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Summer Games
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