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BANH MI

HOT DOG

TOTAL TIME: 25 MIN
PREP TIME: 15 MIN
LEVEL: EASY
SERVINGS: 8
Ingredients

1 pk (8:1) 44 Farms All Beef Angus Franks

8 each Split-top Hot Dog Buns

1 c Carrots (shredded)

1 c Radish (shredded)

1 1/4 c Water

1/4 c Rice Vinegar

2 Tbs Sugar

1 c Mayonnaise

1 Tbs Lemongrass Purée

2 tsp Lime Juice

1 Tbs Hoisin

2 each Jalapeños (sliced thin)

1 each Cucumber

1 c Cilantro Leaves

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.

CHEF'S TIP: You can find lemongrass purée in your local grocery store produce herb section. Hoisin mayo and pickled carrot/radish can be made ahead of time and will keep in the refrigerator for a week.

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