RECIPE

Banh Mi Dog

Spice things up with these Vietnamese-inspired hot dogs!

Ingredients

For the Sriracha mayo (or use store-bought):

  • 2 medium organic egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, grated or pasted
  • About 1/2 teaspoon fine sea salt
  • A splash of rice wine vinegar (about 2 teaspoons)
  • 1 cup grapeseed oil
  • Up to 1/4 cup Sriracha sauce

For the pickled daikon and carrots:

  • 1 cup hot water
  • About 1/2 cup sugar
  • 1 tablespoon sea salt
  • 1 cup rice wine vinegar
  • About 3 cups daikon, cut into matchsticks
  • 2 large carrots, cut into matchsticks

For the pickled onions:

  • 1 cup white wine vinegar
  • Rachael Ray 24/7 Seasoning or salt and pepper plus 1 tablespoon dried pickling spice or 1 crumbled bay leaf mixed with mustard and coriander seeds
  • Juice of 2 limes
  • 1 red onion, very thinly sliced

For the hot dogs and toppings:

  • 8 good-quality large/fat and hot pork hot dogs
  • 2 baguettes cut into 6 inch lengths, hollowed out and lightly toasted
  • Low-sodium soy sauce or liquid amino, for brushing
  • Thinly sliced seedless cucumber, for garnish
  • Cilantro leaves, for garnish
  • Thinly sliced red and green chili peppers, such as jalapeño peppers and Fresno peppers

Preparation

For the Sriracha mayo, whisk up the yolks, lemon juice, Dijon mustard, garlic, salt and vinegar; stream the oil in a thin stream and emulsify the mayo. Whisk in the hot sauce, to taste. (This makes 1 1/4 cups and keeps up to a month in the fridge).


Prepare the pickled daikon and carrots at least 1 hour ahead (they can be stored for up to 1 month): Ccombine the hot water, sugar, sea salt and vinegar in a mixing bowl. Pour over the daikon and carrots. Reserve.


For the pickled onions, combine the vinegar, seasonings and lime juice in a saucepot over medium-high heat. Once at a boil, pour over the onion in a bowl. Reserve.


Parboil the hot dogs, then crisp the skins on a hot griddle. Brush the lightly toasted bread with soy sauce, then dress with the Sriracha mayo. Add a dog and top with cucumber, pickled daikon and carrot, pickled onion, cilantro and hot peppers.


Note: For slider-size dogs, use 2-3 ounce pork hot dogs and ficelle rather than baguettes.

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