Happy 4th of July! These Banh Mi Hot Dogs are a fun American classic with a Vietnamese twist. I just happened to have a few ingredients leftover from my Shrimp and Avocado Summer Rolls and I didn't want them to go to waste. But with just a couple unique touches, ordinary hot dogs become festive, special, and perfect for any summertime BBQ!
|White vinegar||2 Tablespoon|
|Carrot||1 Large (cut into matchsticks)|
|Kosher salt||1/2 Teaspoon|
|Hot dog buns||4|
|Olive oil||1 1/2 Tablespoon|
|Cucumber||1 Small (cut into matchsticks)|
|Sliced jalapeno pepper||1 1/2 Tablespoon|
|Cilantro leaves||1 Tablespoon|
Stir together the vinegar, sugar, and salt until dissolved (it’s okay if salt doesn’t dissolve all the way). Stir in the carrots and let sit for 10 minutes.
Split open the buns (while making sure they still stay together at the hinge), brush the cut sides generously with olive oil and toast on the grill, cut sides down until lightly charred and toasty. Grill hot dogs until plump and slightly crisp on the outsides.
To assemble, place a grilled hot dog on top of a bun, top with hoisin sauce, pickled carrots, julienned cucumber, jalapeno, and cilantro leaves.
TIP: If you don't want to grill the hot dogs or the buns, just use a regular pan instead.