Print

Crispy Bánh Mì Hot Dog Recipe with Tangy Pickles and Fresh Herbs

crispy bánh mì hot dog - featured image
Print Recipe

A crispy, flavorful bánh mì hot dog featuring pan-fried hot dogs in butter, quick-pickled veggies, fresh herbs, and spicy sriracha mayo. Perfect for quick meals, potlucks, and family gatherings.

Ingredients

Scale
  • 4 high-quality beef or pork hot dogs (natural casing recommended)
  • 4 soft, fresh hot dog buns (French-style rolls or classic buns)
  • 2 tablespoons unsalted butter, softened
  • Pickled Vegetables:
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Fresh Herbs:
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • Optional: Thai basil leaves
  • Sriracha Mayo:
  • ¼ cup mayonnaise
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 teaspoon lime juice
  • ½ cup thinly sliced cucumber
  • Optional extras: jalapeño slices, dash of soy sauce in pickles

Instructions

  1. Prepare the pickled vegetables: In a bowl, combine white vinegar, water, sugar, and salt. Stir until sugar dissolves. Add julienned carrots and daikon radish and let soak for at least 10 minutes or longer for more tang.
  2. Make the sriracha mayo: Mix mayonnaise, Sriracha, and lime juice in a small bowl until smooth. Adjust heat to preference and set aside.
  3. Prep fresh ingredients: Rinse cilantro and mint leaves, pat dry, and roughly chop if desired. Thinly slice cucumber and jalapeño if using.
  4. Cook the hot dogs: Heat 1 tablespoon butter in a skillet over medium heat. Add hot dogs and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes.
  5. Toast the buns: Remove hot dogs and wipe pan if needed. Add remaining butter and place buns cut side down. Toast until edges are crispy and golden, about 2-3 minutes.
  6. Assemble the bánh mì hot dogs: Spread sriracha mayo on both sides of toasted buns. Place hot dog inside. Top with pickled carrots and daikon, fresh herbs, cucumber slices, and jalapeño if using. Add a few drops of lime juice or a dash of soy sauce for extra zing.
  7. Serve immediately and enjoy the combination of crispy, creamy, tangy, and fresh flavors.

Notes

Cook hot dogs low and slow in butter to achieve a crispy crust without burning. Toast buns briefly to prevent sogginess. Pickled vegetables and sriracha mayo can be made a day ahead for better flavor. For gluten-free option, use gluten-free buns or lettuce wraps. Adjust spice level by varying jalapeños and Sriracha.

Nutrition

Keywords: bánh mì hot dog, crispy hot dog, Vietnamese hot dog, pickled vegetables, sriracha mayo, fresh herbs, quick recipe, easy dinner, street food

Find it online: https://tempotaste.com/crispy-b-a-nh-m-i-hot-dog-recipe-with-tangy-pickles-and-fresh-herbs-easy-guide/