Spiralized Bahn Mi Hot Dog with Rohan Davey at Red Stick Spice

Banh Mi Hot Dog Recipe

Sriracha Mayo

Ingredients:

½ cup mayonnaise

1 small garlic clove, grated

1 teaspoon fish sauce

2 green onions, white and green parts, finely chopped

2 tablespoons sriracha

Pinch of sugar

Directions:

In a small bowl, whisk together the mayonnaise, garlic, fish sauce, green onions, sriracha, and sugar until smooth. Store refrigerated in an airtight container for up to 1 week.

Hot dogs:

1 lb Iverstine’s all-beef hot dogs, (4 total)

4 brioche hot dog buns

1 cup Quick-Pickled Veggies (recipe follows)

¼ cup roughly chopped fresh cilantro leaves

¼ cup roughly chopped fresh basil leaves

1 Persian cucumber, julienned

Sliced jalapeños, for serving (optional)

Directions:

Preheat the grill to medium-high heat. Place the hot dogs on the grill and cook, turning every so often, until lightly charred on all sides, about 5 minutes.

 Place the buns on the upper rack of the grill until lightly toasted.

 Place each hot dog in a bun and drizzle with the sriracha mayo. Layer on the pickled veggies, cilantro, basil, cucumbers, and jalapeños slices, if using. Serve immediately.

Pickled Vegetables:

Ingredients:

1 lbs carrots, julienned

1 lbs daikon radish, julienned

2 tsp sea salt

1 cup water

1 cup distilled white

½ cup sugar

Directions:

In a large bowl, combine the carrots, radishes, and salt. Using your hands, gently massage the carrots and radishes until they start to soften, about 4-5 minutes.

In a small saucepan, stir together the water, vinegar, and sugar. Bring to a boil over medium-high heat and cook, stirring often, until the sugar has dissolved, 2-3 minutes.

Transfer the vegetables to a 1-quart glass jar and slowly pour the warm vinegar mixture into the jar. Allow the mixture to cool slightly, 30 minutes.

Seal the jar and let the vegetables pickle, refrigerated, for at least 1 hour before using, preferably overnight. Store refrigerated for up to 3 weeks.

How to spiralize a hot dog:

You need to insert a skewer in the center of the hot dog, then going around it with a knife at a 45° angle to form a spiral. The hot dog spirals open up in.

Heat a black iron skillet to a medium heat on the stove and the pan. They caramelize beautifully and they can hold so many more toppings due to their shape. Speaking of toppings, I'm going to top these hot dogs with a delicious Hot Giardiniera, chopped onion and mayo.

Chicago Dog

Ingredients:

Brioche Bun

Iverstine’s all beef hot dog, spiralized and roasted or grilled

Hot Giardiniera

Chopped white onion

Siracho mayonnaise

Directions

Warm the brioche bun, slather it with the mayonnaise, top with hot dog, chopped onion and hot giardiniera.