Tuesday's Cupboard—Banh Mi Dogs

Hot dogs with a Vietnamese twist

Banh Mi Dogs

Adapted from Bon Appétit July 2016

Caspers footlong hotdogs in steamed buns
with homemade peanut satay sauce, pickled carrots, fresh cilantro & harissa red pepper sauce

Equipment:  Large pasta or soup pot with a shallow steamer basket *

*  If you don't have a shallow steamer basket, zap the buns in the microwave or wrap them in foil & heat them in the oven for about 8 minutes on 350°F.


peanut satay sauce 
  • 1/3 cup smooth peanut butter
  • 1/4 cup lite coconut milk
  • 1 tsp. chopped garlic
  • 2 T. apple cider vinegar
  • 1 T. Thai fish sauce (available at Safeway)
  • 1 T. honey
  • 1/2 tsp. kosher salt

In a 1 cup glass measuring cup, mix together all ingredients & set aside.

pickled carrots
  • 1  10-oz. bag of shredded carrots
  • 1/2 cup seasoned rice vinegar
  • 1 T. fine white sugar
  • 2 tsp. kosher salt
  • 1/4 tsp. cracked black pepper

In a small bowl, add rice vinegar, sugar & salt to the carrots.  Toss & set aside.

  1. Put the hotdogs in a large pot with an insertable steamer basket & cover with water.  Place buns in the steamer basket & cover.  It's okay to layer them, as long as the buns are not too squished by the lid.  As the hotdogs cook, the steam will heat the buns.  
  2. Over medium-hi heat, bring the pot to a boil with the lid on.  Turn off the heat as soon as the pot starts to boil & remove from the heat.  Don't overcook, or you'll have squishy, wet buns.
  3. Remove the hot buns & open them up on serving plates.
  4. Drizzle 3 T. of satay sauce on the inside of each bun.  Add the hotdogs.  Drizzle a little more over the dogs.
  5. Layer on pickled carrots & torn cilantro.
  6. For heat, glop on a couple of teaspoons of harissa red pepper paste, or add sliced red bell peppers.  
  7. Drizzle a little more satay sauce down the middle of each hotdog & serve immediately.

bon appétit!

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