Banh Mi Hot Dog
Ingredients
- 2 packages pork hot dogs
- 2 packages of hot dog buns
- 2 garlic cloves
- 1 Tablespoon peeled ginger
- 2 green onions, white and green parts
- 2 Tablespoons lime juice
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon fish sauce
- 1 teaspoon sesame oil
- 2 teaspoon sambal oelek
- 1 teaspoon dry mustard
- 1 Tablespoon sugar
- 1/2 cup roasted peanuts
- 1/4 cup of mint leaves
- 1 egg yolk
- 1/2 cup grapeseed oil
- Salt to taste
- 1 cup pickled carrots
- 1 cup pickled daikon
- 1 English cucumber julienned
- 2 cups cilantro leaves
- 1 cup basil leaves
- 2 red and green jalapeno or serrano peppers, sliced thin
- 1 cup of carrot, grated or julienned
- 1/2 cup white wine vinegar
- 1/2 cup water
- 3 Tablespoons sugar
- 1 teaspoon fine salt
Steps
- 1
Put all ingredients into blender except grapeseed oil and salt. Turn on the blender and blend until pretty smooth and then slowly drizzle in the oil. Taste for salt and add some if needed. If your peanuts are salted, you may not need any.
- 2
Put the shredded carrots in a mason jar, top with remaining ingredients and let marinate in the fridge overnight.
- 3
Note: Pickled daikon is made the exact same way, just substitute grated daikon for the carrot. If you can’t find daikon, just double the amount of carrots or use radishes.
- 4
Cook your hot dogs over a low heat on the grill, approximately 250 degrees for about 10 minutes. Remember to warm your buns slightly on the grill.
- 5
To assemble: spread a nice amount of peanut sauce aioli over the insides of the bun, place the hot dog inside, top with basil, pickled daikon and carrot, cilantro leaves and hot peppers.
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