Vietnamese-inspired hot dogs

Name: Vietnamese-inspired hot dogs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp mayonnaise; 1 tbsp sriracha, plus extra to serve (optional); 1 tsp fish sauce; ½ tsp ground white pepper; 2 tbsp groundnut or vegetable oil; 4 jumbo frankfurters; 4 hot dog buns, split; 20 g pack Thai basil, leaves picked; 25 g pack coriander, leaves picked (some tender stems are fine); 4 tbsp Cooks' Ingredients Crispy Fried Onions

Start with a sriracha and fish sauce-spiked mayo, then add plenty of quick pickles and fresh herbs to transform the humdrum into something more Hollywood. If you’re not keen on heat, omit the sriracha.

Recipe by Helen Graves

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook10 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

4 tbsp mayonnaise
1 tbsp sriracha, plus extra to serve (optional)
1 tsp fish sauce
½ tsp ground white pepper
2 tbsp groundnut or vegetable oil
4 jumbo frankfurters
4 hot dog buns, split
½ x 20g pack Thai basil, leaves picked
½ x 25g pack coriander, leaves picked (some tender stems are fine)
4 tbsp Cooks' Ingredients Crispy Fried Onions

Quick-pickled carrot

70ml white wine vinegar
25g caster sugar
2 tsp sea salt
1 carrot, sliced into very thin batons

Method

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.
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.
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.