Banh Mi Hot Dog

Sriracha Mayo

• 1/2 cup mayonnaise
• 1 small garlic clove, grated
• 1 teaspoon fish sauce
• 2 green onions, finely chopped
• 2 tablespoons Sriracha

Pinch of granulated sugar

Banh Mi Hot Dog

• 1 pound all-beef hot dogs, 4 total
• 4 brioche hot dog buns

One batch quick-pickled veggies

• ¼ cup roughly chopped cilantro leaves
• ¼ cup roughly chopped basil leaves
• 1 Persian cucumber, julienned

Sliced, seeded jalapeños (optional)

1. In a small bowl combine all of the ingredients for the sriracha mayo and whisk until smooth. Can be made ahead and stored in the fridge, in an airtight container for up to one week.
2. Preheat the grill to medium/medium-high heat. Place the hot dogs on the grill, and cook, turning every so often, until they’re lightly charred on all sides, about 5 minutes.
3. Place the hot dog buns on the upper rack of the grill until lightly toasted.
4. Place the hot dog in the bun and drizzle with sriracha mayo. Layer on the pickled veggies, cilantro, basil, cucumbers and jalapeños. Serve immediately.