Vietnamese-inspired hot dogs
Prep
25 mins
Cook
10 mins
Servings
4
Difficulty
Medium
My love for Vietnamese street food inspired me to create these hot dogs, combining juicy frankfurters with all the fresh, punchy flavors you'd find in Hanoi. The sriracha and fish sauce mayo brings that perfect heat and umami depth, while fresh Thai basil and cilantro add brightness and aromatics. Fish sauce might sound intimidating, but it's packed with umami and B vitamins that make this dish surprisingly nourishing. What I love most is how quick it comes together, just 35 minutes from start to finish, making it perfect for a weeknight dinner when you want something exciting but don't have hours to spend cooking. The crispy fried onions add that textural contrast that makes every bite satisfying.
Ella x
Ingredients
- 4 tbspmayonnaise
- 1 tbspsriracha(plus extra to serve (optional))
- 1 tspfish sauce
- ½ tspground white pepper
- 2 tbspgroundnut oil(groundnut or vegetable oil)
- 4jumbo frankfurters
- 4hot dog buns(split)
- 20 gramsthai basil(leaves picked)
- 25 gramscoriander(leaves picked (some tender stems are fine))
- 4 tbspcrispy fried onions
- 70 mlswhite wine vinegar
- 25 gramscaster sugar
- 2 tspsea salt
- 1carrot(sliced into very thin batons)
Detail level
Instructions
- 1
Start by making the quick-pickled carrot. Fill a kettle half-full and boil. In a large bowl, combine the vinegar, sugar and salt. Pour in 170ml hot water from the kettle and stir until the sugar and salt have dissolved. Add the carrot batons, mix well and set aside while you start the coals.
- 2
Light the barbecue. In a small bowl, combine the mayonnaise, sriracha, fish sauce and white pepper; mix well and set aside. Lightly oil the grill grates using a piece of kitchen paper and tongs.
- 3
When the barbecue is hot, cook the frankfurters for 8 minutes over direct heat, turning, until lightly charred and piping hot throughout. (Keep warm over indirect heat for a few minutes if needed.) Spread the buns with the mayonnaise mixture, then top each with a frankfurter and stuff with pickled carrot, Thai basil, coriander and crispy onions. Add an extra drizzle of sriracha to serve, if liked.
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