How many hot dogs to use? A 12 to 14-inch slender baguette that’s roughly the width of a hot dog bun requires 2 hot dogs each. If your bread is bigger, fix 5 to 6 hot dogs. Banh mi is a not an overly meat-centric sandwich. The vegetables matter just as much so make room for them.
Ingredients
¾cupDo Chua Daikon and Carrot Pickle plus brine(see Note)
¼cupsliced red onion
1small jalapeno,sliced
4 to 6hot dogs (vegetarian, if you like)
1tablespoonneutral oilsuch as canola
1skinny baguette, or 2 6-inch crusty rolls
3 to 4tablespoonsfull-fat mayonnaise (umami or regular; see Note)
Maggi Seasoning sauce or Bragg Liquid Aminos
½cupcoarsely chopped cilantro sprigs
¼ to ⅓cupSweet Pickle Relish (see Note)
Hot sauce (optional)
Instructions
Drain the daikon and carrot pickle, reserving the brine in a small bowl. Rinse the red onion under water for about 10 seconds, drain well, and add to the brine along with the jalapeno. Stir to combine. If there isn’t enough brine to just cover, add more. Set aside.
Thinly slice the hot dogs on a steep diagonal. Set a 12-inch skillet over medium heat and add the oil. When barely shimmering, add the hot dog slices. Cook, stirring and flipping, for 3 to 5 minutes, or until heated through and a few pieces brown a bit. Take off the heat.
If needed, recrisp the rolls in a 350F toaster oven for a few minutes. Let briefly cool, then slice open, leaving a hinge on one side, if possible. Spread mayonnaise on the inside. Drizzle in the Maggi. Then layer on the hot dog, pickle, onion, chile, and cilantro. Spoon on the pickle relish at the end. Close and cut in half, if you like, before eating or sharing.
Notes
If the bread seems stale, mist the rolls or light rub them with water before heating in a 375F toaster oven, until crisp and refreshed.A daikon and carrot pickle (do chua) recipe is in many of my cookbooks, but I also have a recipe at VWK for you to use. Head to this umami mayonnaise recipe to make it yourself! And here's a sweet pickle relish recipe too!