BANH MI HOT DOG

• 1
  To make hoisin mayo, combine mayonnaise, lemongrass purée, lime juice and hoisin. Set aside in the refrigerator until ready to use.
• 2
  In a small pot, combine water, rice vinegar and sugar. Bring to a boil and let cool for 5-10 minutes until about room temperature.
• 3
  To make pickled carrots and radish, place carrots and radish in a bowl and pour vinegar mix over. Let sit until ready to use.
• 4
  Cut cucumber into 4-inch long wedges that are very thin, about 1/8-inch thick. Set aside until hot dogs are ready.
• 5
  Heat your grill to medium-high heat and place franks on to cook for 5–7 minutes. Turn every 2 minutes to create grill marks on all sides of the frank.
• 6
  Grill buns for 1–2 minutes, until lightly toasted with grill marks.
• 7
  Place 1 Tbs. hoisin mayonnaise on bun and place hotdog inside bun. Place 2–3 cucumber slices in between bun and frank. Top with pickled carrots/radish, jalapeño slices and cilantro leaves, and drizzle with more hoisin mayo.

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44 Farms USDA Choice Or Higher All Beef Angus Franks