Banh Mi Hot Dog, Viet Mayo
A Banh Mi Hot Dog is a bold, fusion-style twist that brings together the smoky comfort of an American hot dog with the vibrant, punchy flavors of a Vietnamese bánh mì sandwich.
A broiled hot dog is nestled in a toasted brioche bun topped with quick-pickled carrots, onion, radish, and jalapeño plus fresh cucumber slices and cilantro. It’s served with a Vietnamese-style mayo on the side for dunking or drizzling. The mayonnaise is spiked with sriracha, lime juice, garlic, and fish sauce—bringing that creamy, spicy, umami-rich finish.
Banh Mi Hot Dog, Viet Mayo Recipe
Viet Mayo
- 3 T. mayonnaise
- 1/2 T. sriracha sauce
- 1/2 t. fish sauce
- 1/2 t. lime juice
- 1/4 t. sugar
- 1 small garlic clove, minced
Mix ingredients in a small bowl until well combined. Refrigerate at least one hour to meld flavors. Stir again before serving.
Quick Pickled Vegetables
- 1/2 c. rice vinegar
- 1/2 c. water
- 1/2 T. sugar
- 1/2 t. salt
- 1 t. fish sauce
- 1 garlic clove, thinly sliced
- 1 medium jalapeño pepper, thinly sliced
- 1/2 small onion, very thinly sliced
- 1 carrot, sliced into ribbons with vegetable peeler
- 3 radishes, thinly sliced
Combine first seven ingredients in a microwave safe bowl large enough to hold all the veggies. Microwave until hot for about 1 1/2 minutes. Stir to dissolve salt and sugar. Add onion, carrot, and radish to the bowl. Let sit at room temperature for about one hour to quick pickle. After dressing the hot dogs with the quick pickled veggies, refrigerate any remaining veggies for another use.
Banh Mi Hot Dog
- hot dogs (we like Nathan’s Restaurant-Style for this recipe)
- brioche buns
- butter
- english cucumber, thinly sliced
- cilantro leaves
Cook hot dogs under the broiler until very hot all the way through.
Meanwhile slice the buns down the middle if they aren’t already split, keeping the hinge intact if possible. Heat a non-stick or cast-iron skillet over medium heat and add about 1 to 2 tablespoons of unsalted butter. Once the butter has melted and is gently bubbling, place the buns cut-side down into the skillet and press lightly so they make good contact with the pan. Let them toast for 1 to 2 minutes, or until the insides are golden brown—brioche browns quickly due to its slight sweetness, so keep an eye on it.
Remove veggies from pickling liquid and blot dry on paper towels.
Plate the bun, place a hot dog in the center. Arrange fresh cucumber slices and pickled jalapeño along one side. Arrange pickled radish slices along the other side. Loosely scatter carrot and onion on top of the radish. Top with cilantro leaves.
Serve with Viet mayo, a lime squeeze, and whole radishes on the side. To enjoy – dunk the hot dog in the mayo, or alternatively drizzle mayo over the hot dog.
For a refreshing spicy crunch, try dunking whole radishes in the Viet mayo too.