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Banh Mi-Style Hot Dogs

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. 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.