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Recipe:Banh Mi Hot Dogs with Sriracha Mayo

  • Prep time: 20 minutes
  • Cook time: 10 minutes

Serves 3-4


  • WF Berkshire Hot Dogs, thawed

    QTY 8

  • Hot Dog buns, split

    QTY 8

  • Melted butter for brushing

  • Carrots, julienned

    QTY 2

  • Daikon Radish, julienned

    QTY 1 cup

  • Sugar

    QTY 1/4 cup

  • Salt

    QTY 1 tsp

  • Rice Vinegar

    QTY ½ cup

  • Water

    QTY ½ cup

  • Mayonnaise

    QTY 2 Tbsp

  • Sriracha

    QTY 1 Tbsp

  • Thai Chilis, thinly sliced

  • Cucumber, thinly sliced length of bun

  • Fresh cilantro leaves


  1. Pickled Vegetables: Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and daikon and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

  2. Sriracha Mayo: Mix the mayonnaise and Sriracha in a small bowl and set aside.

  3. Grill or Pan-fry hot dogs, turning often. Cook for 5-8 minutes. Meanwhile, butter both sides of the bread and place in a hot skillet or flat top until slightly toasted.

  4. Place a long slice of cucumber on bun. Place hot dog and squirt sriracha mayo on top of hot dog. Top with pickled vegetables, Thai chilis and Cilantro leaves. Squirt some additional Sriracha Mayo if desired.

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