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Playing Banh Mi Dog


For the Sriracha Mayo (or use store-bought):
  • For the Sriracha Mayo (or use store-bought):
  • 2 medium organic egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, grated or pasted
  • About 1/2 teaspoon fine sea salt
  • Splash of rice wine vinegar, about 2 teaspoons
  • 1 cup grapeseed oil
  • Up to 1/4 cup sriracha sauce
For the Pickled Daikon and Carrots:
  • For the Pickled Daikon and Carrots:
  • 1 cup hot water
  • About 1/2 cup sugar
  • 1 tablespoon sea salt
  • 1 cup rice wine vinegar
  • About 3 cups daikon, cut into matchsticks
  • 2 large carrots, cut into matchsticks
For Pickled Onions:
  • For Pickled Onions:
  • 1 cup white wine vinegar
  • Rachael Ray 24 /7 Seasoning or salt and pepper plus 1 tablespoon dried pickling spice or 1 crumbled bay leaf mixed with mustard and coriander seeds
  • Juice of 2 limes
  • 1 red onion, very thinly sliced
For the Hot Dogs:
  • For the Hot Dogs: 8 large fat hot good quality pork hot dogs
  • 2 baguettes cut into 6 inch lengths, hollowed out and lightly toasted
  • Soy sauce or liquid amino, for brushing
  • Thinly sliced seedless cucumber, for garnish
  • Cilantro leaves, for garnish


Serves: 8


For the Sriracha Mayo, whisk up yolks, lemon juice, Dijon, garlic, salt and vinegar, and stream oil in a thin stream and emulsify the mayo. Whisk in hot sauce to taste. (This makes 1 1/4 cups and keeps up to a month in the fridge).

Prepare the pickled daikon and carrots at least 1 hour ahead (They can be stored for up to 1 month.): For the pickled daikon and carrots, combine the hot water, sugar, sea salt, and vinegar in a mixing bowl. Pour over the daikon and carrots. Reserve.

For the pickled onions, combine the vinegar, seasonings and lime juice in a saucepot over medium-high heat. Once at a boil, pour over the onion in a bowl. Reserve.

Parboil hot dogs then crisp skins on a hot griddle. Brush lightly toasted bread with soy sauce then dress with sriracha mayo. Add dog and top with cucumber, pickled daikon and carrot, pickled onion, cilantro and hot peppers.