Bahn Mi Hot Dogs with Sriracha Mayo
Prep Time 20 MinCook Time 10 Min
INGREDIENTS
8 WF Hot Dog buns, split
Melted butter for brushing
Pickled Vegetables
2 Carrots, julienned
1 cup Daikon Radish, julienned
1/4 cup Sugar
1 teaspoon salt
½ cup Rice Vinegar
½ cup Water
For the Sriracha Mayo:
2 Tablespoons Mayonnaise
1 Tablespoon Sriracha
Toppings:
Thai Chilis, thinly sliced
Cucumber, thinly sliced length of bun
Fresh cilantro leaves
LET'S GET COOKING!
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.
Sriracha Mayo: Mix the mayonnaise and Sriracha in a small bowl and set aside.
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.
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.