master-cooks | Banh Mi Spiral Cut Hot Dog Recipe

The Banh Mi Spiral Cut Hot Dog is a creative fusion that combines the flavors of Vietnamese cuisine with an American classic. To make this dish, start by spiral-cutting hot dogs, which not only enhances their presentation but also allows them to cook evenly and absorb more flavors. Grill the hot dogs until they are perfectly charred and juicy. Meanwhile, prepare a tangy pickled vegetable medley using julienned carrots, daikon radish, and cucumber. Soak them in a mixture of rice vinegar, sugar, and salt to achieve the signature pickled taste of a traditional Banh Mi. Toast some baguette rolls until they are crispy on the outside while remaining soft inside. Spread a layer of mayonnaise on each roll for creaminess. Once the hot dogs are ready, place them in the toasted baguette rolls. Top with the pickled vegetables and add fresh cilantro and jalapeño slices for a burst of freshness and heat. A drizzle of soy sauce or a splash of lime juice can be added for extra zest. This recipe is a delightful twist on the traditional hot dog, offering a unique combination of flavors and textures that pays homage to the beloved Banh Mi sandwich.

Gather the banh mi hot dog ingredients

In this recipe, you'll create not only stunning, crispy spiral-cut hot dogs but also quick-pickled carrots for a burst of acidity and crunch, along with a sriracha mayo to drizzle on top. Before you begin cooking, make sure to gather the following ingredients: hot dogs, buns, cucumber, jalapeños, scallions, cilantro, mayonnaise, sriracha, rice vinegar, salt, sugar, ginger, and garlic.

Step 1: Make the brine

Prepare the pickled carrot brine by mixing water, rice vinegar, salt, and sugar in a small saucepan. Heat the mixture until it reaches a boil, stirring until the salt and sugar are fully dissolved.

Step 2: Quick-pickle the carrots

Put the carrots, garlic, and ginger into a heat-resistant container and pour the hot brine over them. Set this aside for the time being.

Step 3: Make the sriracha mayo

Prepare the sriracha mayo by mixing mayonnaise, sriracha, and rice vinegar in a small bowl. If you have a squeeze bottle, pour the mixture into it.

Step 5: Begin spiral-cutting the hot dogs

To create spiral cuts in the hot dogs, position them on a cutting board and make crosswise slices every ¼ inch. Ensure that each cut goes only halfway through the hot dog. You can use chopsticks on either side to prevent cutting too deeply.

Step 6: Finish the spiral cut

Once you've cut one side, turn the hot dog over and do the same on the other side, but this time make your slices at a 45-degree angle. When you're finished, the hot dog should stay intact and feature an appealing spiral cut, resembling a slinky.

Step 7: Heat the skillet

Heat a skillet over medium-high heat and pour in one tablespoon of neutral oil.

Step 8: Pan fry the hot dogs

Place the hot dogs in the pan and cook for about 2 minutes on each side, until they are heated thoroughly and the edges are perfectly crispy.

Step 9: Garnish and serve

Position each hot dog in a bun and top with pickled carrots, cucumber, jalapeño, scallions, cilantro, and sriracha mayo.

Can you make quick-pickles ahead of time?

It’s no surprise that the quick-pickled carrots in this recipe are ideal for preparing in advance. In fact, they might taste even better if made a few days ahead. Quick pickles, also known as refrigerator pickles, offer a fast method to preserve the crispness of vegetables while enhancing their flavor with salt, spices, and acidity. The quick-pickling process, as demonstrated in this recipe, simply involves heating brine and pouring it over the vegetables. However, the longer they steep, the more the aromatic flavors of ginger and garlic infuse into the carrots.

Unlike fermented foods, quick pickles should not be left out on the counter, as they can spoil. They need to be stored in the refrigerator, but when properly kept, they can last for a week or more. So, if you prefer to make the pickles on the same day, that’s perfectly fine, but you can also prepare them well in advance to have one part of your meal ready before you even start cooking. Just be cautious not to munch on them all before dinner (they are quite tasty, after all).

What can I subsitute for sriracha in banh mi?

If you've found yourself affected by the sriracha shortage, there's no need to panic—there are plenty of alternatives available. The Huy Fong brand is undoubtedly the most recognized sriracha, known for its iconic clear bottle featuring a white rooster and a vibrant green cap. However, if you can't locate that staple at your local store, other brands are available. Following the 2022 crop failure of the red jalapeños that Huy Fong depended on, numerous hot sauce producers stepped up to fill the gap in the market. While each brand offers a unique recipe and flavor profile, and Huy Fong remains the top choice, any brand can work for this recipe. You may want to adjust the seasoning slightly if you opt for a different brand. Sweetness is often the most significant difference among sriracha recipes, so depending on the flavor of your chosen sauce, a dash of sugar or salt might help you achieve that familiar taste.

If spicy foods aren't your preference and you'd like to skip the sriracha altogether, that's perfectly fine. Traditional banh mi is frequently served with plain mayonnaise, making it a suitable substitute. Just spread a little on the bun before adding the hot dog, and you're all set.

Banh Mi Spiral Cut Hot Dog Recipe