Banh Mi Dog

Spice things up with these Vietnamese-inspired hot dogs!


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


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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