Banh mi hot dogs
Seared franks in crusty rolls with quick-pickled carrot and daikon, cool cucumber, cilantro, jalapeño and a creamy sriracha mayo.
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 4
- Per serve
- 560 kcal
Ingredients
Method
Stir the vinegar, hot water, sugar and salt in a bowl until dissolved. Add the carrot and daikon matchsticks, press them under the brine and leave to pickle while you do everything else.
Heat the oil in a skillet over medium-high heat. Cook the franks, rolling them now and then, until browned and blistered all over and hot through.
While they cook, mix the mayonnaise with the sriracha, and slice the cucumber and jalapeño.
Move the franks to a plate and toast the rolls cut side down in the pan until warm and crisp.
Drain the pickles well. Spread each roll with sriracha mayo, add a frank, then stuff in pickled carrot and daikon, cucumber strips, jalapeño slices and plenty of cilantro.
Tips
- A julienne peeler or the coarse side of a mandoline makes thin matchsticks fast, and thin is what lets them pickle in 10 minutes.
- The pickles get better with time. Make a double batch and keep the rest in the jar in the fridge for up to 2 weeks.
- For big appetites, put two franks in each roll.
