These hot dogs have a Vietnamese banh mi twist, loaded with pickled carrots, jalapeños, cucumbers, cilantro, crushed peanuts and Sriracha!
Ingredients
2 tablespoons vinegar
1 teaspoon sugar
2 shredded carrots
6 Hebrew National Hot Dogs
6 hot dog buns
1 English cucumber, thinly sliced
1 jalapeno, thinly sliced
2 tablespoons chopped fresh cilantro leaves
Sriracha, for serving
Instructions
In a medium bowl, whisk together vinegar and sugar. Stir in carrots; let sit 10 minutes.
Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
To assemble the hot dogs, add hot dogs into each hot dog bun, top with carrots, cucumber, jalapeño, cilantro and Sriracha, if desired.
Serve immediately
.Source : here,
