Banh Mi Spiral Cut Hot Dog Recipe
Prep Time:
20
minutes
Cook Time:
12
minutes
Servings:
8
Hot Dogs
Ingredients
  • 8 hot dogs
  • 1 tablespoon neutral oil
  • 8 rolls
  • 1 cucumber, julienned
  • 1 jalapeno, thinly sliced
  • 4 scallions, thinly sliced
  • ¼ cup cilantro
  • For the sriracha mayo
  • ¼ cup mayonnaise
  • ¼ cup sriracha
  • 1 teaspoon rice vinegar
  • For the pickled carrots
  • 1 cup water
  • ½ cup rice vinegar
  • ½ tablespoon salt
  • ½ tablespoon sugar
  • 2 medium carrots, julienned
  • 1 clove garlic, smashed
  • 2 quarter-sized slices of ginger
Directions
  1. Make the pickled carrot brine by combining the water, rice vinegar, salt, and sugar in a small saucepan. Bring to a boil and stir until the salt and sugar have dissolved.
  2. Place the carrots, garlic, and ginger in a heat-safe container and pour over the hot brine. Set this aside for now.
  3. Make the sriracha mayo by stirring together mayonnaise, sriracha, and rice vinegar in a small bowl. Transfer this to a squeeze bottle, if you have one.
  4. To spiral-cut the hot dogs, place them on a cutting board and slice crosswise every ¼-inch. Aim to slice only halfway through with each cut. You can place chopsticks on the sides to keep from cutting too deep.
  5. After you've sliced one side, flip the hot dog over and repeat, except this time slice at a 45-degree angle. Once sliced as such, the hot dog should remain in one piece and have a nice spiraling, slinky-like cut.
  6. Bring a skillet to medium-high heat and add one tablespoon of neutral oil.
  7. Add the hot dogs and fry for around 2 minutes on each side, until they are warmed through and all of the edges are nicely crisped.
  8. Place each hot dog on a roll and garnish with pickled carrots, cucumber, jalapeno, scallions, cilantro, and sriracha mayo.