Waitrose and Partners
Vietnamese-inspired hot dogs

Vietnamese-inspired hot dogs

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

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  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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.


Typical values per serving when made using specific products in recipe


2,913kJ/ 702kcals



Saturated Fat












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