Vietnamese-inspired hot dogs

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.