Banh Mi Hot Dogs
Bold toppings, big flavor, seriously good dogs
- Eggs
- Wheat
Part of our limited time Haute Dog series, which features dressed-up versions of the classic hot dog, these Vietnamese-inspired dogs are loaded with banh mi flavors. Hot dogs are tucked into toasted buns with quick-pickled carrots and radishes, crisp cucumber spears, and fresh cilantro. Creamy Sriracha mayo adds heat while crispy fried onions provide the perfect crunch.
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
12 unit
All-Natural Beef Hot Dogs
1 unit
Mini Cucumber
4 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
1 unit
Crispy Fried Onions
(Contains: Wheat)
3 teaspoon
Sriracha
¼ ounce
Cilantro
6 unit
Hot Dog Buns
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice radishes into rounds. Stack a few rounds at a time; thinly slice into matchsticks. Trim and halve cucumber lengthwise; cut each half lengthwise into thirds (you should have 6 spears total; 12 spears for 4 servings). Roughly chop cilantro.
In a small bowl, combine mayonnaise and as much Sriracha as you like.
In a small bowl, combine mayonnaise and as much Sriracha as you like.
In a medium microwave-safe bowl, combine carrots, radishes, vinegar, and 1 TBSP sugar (2 TBSP for 4 servings). Cover with plastic wrap; microwave for 1-2 minutes.
Carefully remove plastic wrap. Set aside to pickle, stirring occasionally.
Cook hot dogs until warmed through. TIP: We pan-seared ours with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, you can microwave or boil.
Toast buns until lightly browned.
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Divide buns between plates. Fill with hot dogs, cucumber spears, and pickled veggies (draining first). Drizzle as much Sriracha mayo as you like over top. Garnish with cilantro and crispy fried onions. Serve.
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