Banh-Mi Style Hot Dog

Name: Banh-Mi Style Hot Dog with Pickled Carrot Ribbons and Sriracha Mayo | Serves 2
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 2 British Hickory Smoked Sausages; 1 Carrot; 15 Rice Vinegar; 1 Coriander; 30 Sriracha Sauce; 2 Brioche Hot Dog Buns; ½ Sugar for Pickling; 2 Mayonnaise

with Pickled Carrot Ribbons and Sriracha Mayo | Serves 2

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Unroll the picnic blankets! It's time to celebrate National Picnic Week in the sunshine with this extra special lunch. Banh-Mi is a delicious sandwich originating from Vietnam. This twist on banh-mi fills a soft hot dog bun with a Hickory sausage, sriracha mayo, quick pickled carrot and coriander. This tasty lunch is easy to make, and just as delicious enjoyed at home when the rain clouds appear.

Allergens:

Sulphites

•Egg

•Cereals containing gluten

•Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

British Hickory Smoked Sausages

(Contains: Sulphites)

Carrot

Rice Vinegar

Coriander

Sriracha Sauce

Brioche Hot Dog Buns

(Contains: Egg, Cereals containing gluten, Soya, Milk May contain traces of: Cereals containing gluten)

Not included in your delivery

Sugar for Pickling

Mayonnaise

Nutritional information

Energy (kcal)582 kcal

Energy (kJ)2433 kJ

Fat30 g

of which saturates10.1 g

Carbohydrate44.2 g

of which sugars11.5 g

Protein19.2 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Mixing Bowl

•Peeler

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the sausages onto a baking tray.

c) When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

a) In the meantime, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) Add the carrot ribbons to a medium bowl with the rice vinegar and the sugar for pickling (see pantry for amount). Season with salt and pepper and set aside to pickle.

c) Roughly chop the coriander (stalks and all).

d) In another medium bowl, stir together the mayo (see pantry for amount), half of the coriander and the sriracha (add less if you'd prefer things milder).

a) When the sausages have 3-4 mins left in the oven, slice the buns down through the middle (but not all the way through). Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

b) Whilst the buns warm, drain the pickling juice from the carrots.

c) Place the warmed buns on your plates and spread the sriracha mayo inside each one.

d) Add a cooked sausage to each bun, then top with the pickled carrot ribbons and sprinkle over the remaining coriander to finish.

Enjoy!