Vietnamese Hot Dog (Banh Mi) Recipe by Chef Andrea Nguyen

Vietnamese banh mi sandwiches are becoming more and more well-liked, it must be part of the growing lists of non-traditional hot dog ideas

Vietnamese Hot Dog (Banh Mi) Recipe by Chef Andrea Nguyen

Two hot dogs are needed for each 12- to 14-inch slim baguette, which is about the width of a hot dog bun. Prepare 5 to 6 hot dogs if your bread is larger. A banh mi sandwich does not contain a lot of meat. Make place for the vegetables because they are equally important

Servings: 2

Ingredients

Instructions

  1. Daikon and carrot pickles should be drained, with the brine being saved in a small bowl. Red onion should be briefly rinsed with water, drained well, and then combined with the jalapeno in the brine. To blend, stir. Add additional brine if necessary to just cover. Place aside

  2. Hot dogs should be thinly sliced on a sharp diagonal. Add the oil and heat a 12-inch skillet over medium heat. Add the hot dog slices when they begin to just shimmer. Cook for 3 to 5 minutes, tossing and turning occasionally, or until well cooked and some pieces start to brown. Take off the heat.

  3. Recrisp the rolls for a few minutes in a toaster oven set to 350°F if necessary. Allow it cool for a short while, then cut open, if possible leaving a hinge on one side. Mayonnaise should be applied inside. Pour the Maggi in. The hot dog, pickle, onion, chile, and cilantro are then added in layers. At the very end, add the pickle relish. Before eating or sharing, you can close and cut in half, if you'd like.

Note

If the bread feels stale, lightly spray or rub the rolls with water before toasting at 375°F until crisp and revivified.
Many of my cookbooks have a recipe for daikon and carrot pickles (do chua in Vietnamese), but I also have one at VWK that you can use. To make your own, visit this umami mayonnaise recipe! And here is a recipe for sweet pickle relish as well!

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