Banh Mi-Inspired Veggie Dog with Chili Mayo, Pickled Veggies & Cilantro

Ingredients

• 4 vegan hot dogs (Pre-cooked)
• 12 oz hot dog buns
• 1 medium carrot (Peeled, trimmed, and coarsely grated)
• 0.25 English cucumber (Trimmed, halved lengthwise, and cut into thin half-moons)
• 0.25 bunch cilantro (Leaves removed from stems and roughly chopped; discard stems)
• 1 jalapeño pepper (Seeded, ribs removed to reduce spice, and sliced into thin half-moons)
• 0.5 lime (Cut into wedges)
• 0.25 cup mayonnaise (For the chili mayo)
• 0.25 cup rice vinegar (For the pickling liquid)
• 2 tsp neutral vegetable oil (For coating the pan)
• 4 tsp brown sugar (Used in the pickling liquid and chili mayo)
• 1 tbsp sriracha chili sauce (For the chili mayo)
• 1 tsp soy sauce (For the chili mayo)
• 0.375 tsp salt (Used in the pickling liquid and chili mayo)
• 0.25 tsp garlic powder (For the chili mayo)
• 0.125 tsp black pepper (For the pickling liquid)

Steps

1. 1

   Wash and dry all of the fresh produce.

2. 2

   In a small bowl, combine the rice vinegar, brown sugar, salt, and black pepper. Stir until the pickling liquid is combined.

3. 3

   Peel and trim the carrot, then coarsely grate it. Add it to the bowl with the pickling liquid.

4. 4

   Trim the cucumber and halve it lengthwise. Cut it crosswise into thin half-moons, then add it to the bowl.

5. 5

   Halve the jalapeño lengthwise. Use a spoon to remove the seeds and ribs to reduce the spice level, then slice it crosswise into thin half-moons. Add it to the bowl, stir to combine, and set the pickled vegetables aside. Do not touch your eyes while handling the jalapeño; wash your hands afterward or wear gloves.

6. 6

   Strip the cilantro leaves from the stems, discard the stems, and roughly chop the leaves.

7. 7

   Cut the lime into wedges.

8. 8

   Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

9. 9

   When the pan is hot, coat it with the neutral vegetable oil. Add the vegan hot dogs and cook, turning occasionally, until warmed through, about 5 minutes. Alternatively, cook them according to the package instructions. Transfer the hot dogs to a plate.

10. 10

    While the hot dogs cook, combine the mayonnaise, sriracha, soy sauce, brown sugar, garlic powder, and salt in a second small bowl. Stir to make the chili mayo, then set it aside.

11. 11

    When the hot dogs are done, toast the buns on the pan if desired.

12. 12

    Spread the buns with chili mayo and fill each with a vegan hot dog.

13. 13

    Top the assembled hot dogs with the pickled vegetables and chopped cilantro.

14. 14

    Arrange the hot dogs on a platter. Serve with a squeeze of lime and enjoy.

Notes

The structured recipe lists the total amounts of brown sugar and salt used across both the pickling liquid and chili mayo; divide them between the two preparations as directed. The hot dogs may be cooked according to their package instructions. Toasting the buns is optional.

Nutrition per serving

• main
• vegetarian
• vegan
• Southeast Asian-inspired
• quick meal
• grilled
• street-food-inspired