A Spicy Twist on a Summer Staple: Banh Mi Hot Dogs Recipe

Jump on the Banh Mi bandwagon with this easy, funky topping for your standard dog.  A spicy sriracha mayo, easy pickled carrots, fresh cucumber, and optional garnishes take your basic hot dog from boring to fantastic.

Banh Mi Hot Dogs

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: 4 servings

Banh Mi Hot Dogs


2 Tablespoons rice wine vinegar

1 teaspoon sugar

1/4 teaspoon kosher salt

1 cup shredded carrots

3 medium scallions, sliced

1/4 cup mayonnaise

1 teaspoon sriracha

4 hot dogs (pork if available)

4 split top hot dog buns

16 thin slices cucumber

1 sliced jalapeno (optional)

1/4 cup cilantro leaves (optional)

2 Tablespoons chopped salted peanuts (optional)


  1. Whisk together vinegar, sugar, and salt in a small bowl. Toss in carrots and scallions and let marinate for at least 15 minutes.
  2. Combine mayonnaise and sriracha in a small bowl.
  3. Grill hot dogs to your liking and lightly toast buns. Spread each bun with 1 Tablespoon sriracha-mayo, layer with 4 cucumber slices. Top with hot dog, pickled carrot mixture, and optional jalapeno slices, cilantro leaves, and peanuts.


This mayo is spicy! Use less sriracha if you wish. It’s also super-easy to double or triple this recipe for a party crowd. 

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is a recovering engineer turned chef. She develops recipes and writes about cooking, entertaining, and health for Bed Bath & Beyond, WeightWatchers, FitPregnancy, and others, looking for the spot "where Healthy meets Happy." Julie shares a small urban condo with her 2 little girls, 2 chubby guinea pigs, and 1 very patient husband. You can find her on Twitter @cookingwjulie.

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