One of my favorite places to go see movies (when it’s safe to do so!) is Alamo Drafthouse. The novelty of getting dinner while seeing a movie never gets old, and I love their food. They used to have bánh mì hot dogs on their menu, but have since taken it off. I really loved it when I had it, so I decided to try to make a knockoff version of my memory of what it tasted like.
If you aren’t familiar with bánh mì, the term refers to a type of Vietnamese sandwich served on a baguette. Common toppings are pickled vegetables like radishes, carrots, and cucumbers, as well as pork. The Alamo Drafthouse version had a spicy cucumber and carrot slaw with garlic aioli. I decided to make a sriracha mayo instead of making the relish spicy and making a separate aioli because it seemed easier and I love sriracha mayo.
For the buns, I used King Arthur Flour’s recipe for Japanese Milk Bread Rolls and shaped them into a bun instead of a roll. I was worried about the buns being too small so I made 1 1/2 batches of dough, but the regular recipe amount would have been fine. The buns were ginormous! Greg was obsessed with them though. He kept saying they were the best hot dog buns he’d ever had.
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Bánh Mì Hot Dogs
- 1 package hot dogs (8 total)
- 1 package hot dog buns (8 total, or make your own)
For the relish
- 1 cucumber
- 2 carrots (1 if your carrot is really large)
- 3 tbsp rice vinegar
For the sriracha mayo
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1/2 tsp garlic powder
To make the relish
- Shred/julienne carrots and cucumber using either a knife, a grater, or the shredder attachment of a food processor
- Mix with rice wine vinegar and let sit until ready to eat. Keep this in the fridge if there are any leftovers or if you aren't eating the hot dogs immediately
To make the sriracha mayo
- Mix the mayonnaise, sriracha, and garlic powder. Add more sriracha if you'd like it spicier
To cook and assemble
- Cook the hot dogs according to the package instructions
- Spread sriracha mayo on the inside of the hot dog bun with a knife
- Add a hot dog and top with as much relish as you'd like