The classic Vietnamese Banh Mi and the classic American Hot Dog have a lot of similarities. They both often use ground meat of questionable origin, often include a pickled garnish, and are served on a long split bun. For fans of both sandwiches, many people will argue that the real treat is in the condiments.
So we thought, why not just combine the two?
- Crusty french loaf of bread
- Bunch of cilantro
- Shredded carrots (and daikon if you can get it)
- Hot dogs (the fattier the better)
- Shake about a cup of white vinegar and a tablespoon of sugar in a mason jar to mix. Add shredded carrots and daikon and let sit for at least an hour to create a quick light pickle.
- Chop your jalapeno pepper and set aside. Remove the seeds if you’re going to be a baby about heat.
- Cut open your french loaf to make a sandwich. If your bread is extra crusty, slice off the ends so it won’t murder your mouth.
- Smear mayonaise on your bread, but don’t go overboard. We want the veggies to be the real star here.
- Butterfly your hotdown down the middle and sear it on a hot oiled grill. These things are almost always pre-cooked, so we’re just trying to get a little crisp texture on the edges.
- Lay down a few sprigs of cilantro, don’t bother chopping them, just lay them in the sandwich whole. Garnish with a few slices of jalapeno to taste, a generous helping of your pickled veggies and then slide in that hot dog.