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Banh Mi-Style Hot Dog

Banh Mi Dog
Jason Santos

Chef notes

I love this recipe because it can be prepped ahead and it's super easy to make. It also makes something as simple as a hot dog look and taste unbelievable.

Technique tip: A hot dog will start to split if over-cooked and you will see a lot of fat in the water.

Swap option: You can swap hot dog for a sausage or basically any other protein will be awesome in this recipe.


Pickled Vegetables (makes 1 cup)
  • 1/2 cup shredded or julienned carrots
  • 1/2 cup shredded or julienned daikon radish
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup rice wine vinegar
  • 1 French baguette, cut to hot-dog size
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire
  • 1 hot dog, preferably with natural casing
  • Canola oil
  • Pickled vegetables (recipe above)
  • 4-5 slices cucumber
  • 4-5 pieces thinly sliced jalapeño
  • 4-5 sprigs cilantro


For the pickled vegetables:

Combine all the ingredients in a container and cover. Let sit for at least 1 hour.

For the sandwich:


Slice baguette and remove the inner bread. Spread mayo on both sides. Sprinkle soy sauce and Worcestershire.


Griddle hot dog in a hot pan with a touch of oil for about 2-3 minutes, or until warm.


Place the hot dog in the baguette and cover with well-drained pickled vegetables, cucumber slices, jalapeño and cilantro sprigs.