Bánh Mì Style Hot Dog
Serves 2 | with Pickled Carrot Ribbons and Sriracha Mayo
- Sulphites
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Milk
- Cereals containing gluten
- May contain traces of allergens
This hot dog is inspired by banh-mi, a delicious sandwich originating from Vietnam. Fill the soft hot dog bun with a Hickory sausage, sriracha mayo, quick pickled carrot and coriander for an easy, fun way to elevate any lunchtime.
Ingredients
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
1 bunch(es)
Coriander
32 milliliter(s)
Sriracha Sauce
2 unit(s)
Brioche Hot Dog Buns
(Contains: Soya, Wheat, Cereals containing gluten, Egg, Milk May contain traces of: Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar for the Pickle
2 tbsp
Mayonnaise
Nutritional information
Utensils
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 the coriander and the sriracha sauce (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) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
b) While 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!
