Banh Mi refers to a Vietnamese sandwich that is stuffed with meat and pickled vegetables. What better way to dress up a hot dog than with these crispy pickled veggies, and delicious sweet, spicy, tangy sauce.
Quick Pickled Veggies:
- 1 cup daikon, julienned
- 1 cup carrots, julienned (I buy these already julienned in the bag to save time)
- 1 english cucumber, halved lengthwise and sliced thin
- 1 ½ cup white vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
- ¼ cup mayonnaise
- 2 tablespoons hoisin
- 1 teaspoon sriracha
- Applegate Organic Hot Dogs
- Bakerley Brioche Hot Dog Buns
- Cilantro for garnish
- Jalapeno slices for garnish
- Make your quick pickle veggies. Place the daikon, carrots and cucumber in a heat resistant glass container. I like to use weck or mason jars. Heat the vinegar over low heat in a small sauce pan and add the salt and sugar. Stir until dissolved and then pour over the vegetables in the jar. Add more vinegar, or water to cover veggies. Allow to cool at least 1 hour, but I personally like to do it the day ahead. Veggies can stay in fridge, once cooled, for a couple weeks.
- Mix the mayonnaise, hoisin and sriracha in a small bowl with a fork or whisk. Set aside.
- Grill your hot dogs, or heat them up in a sauté pan. Place buns on grill for a couple minutes, or heat up in a low oven.
- Assemble hot dogs in buns with sauce, pickled veggies, cilantro and jalapeno slices.