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.
- 1 package of footlong Caspers hotdogs (available at Safeway)
- 1 package of Rainbo giant hotdog buns
- Harissa red pepper paste or 1 thinly sliced red bell pepper (for the non-spicy version)
- 1 bunch of pre-cleaned, fresh cilantro, torn into large pieces
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.
- 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.
- 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.
- 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.
- Remove the hot buns & open them up on serving plates.
- Drizzle 3 T. of satay sauce on the inside of each bun. Add the hotdogs. Drizzle a little more over the dogs.
- Layer on pickled carrots & torn cilantro.
- For heat, glop on a couple of teaspoons of harissa red pepper paste, or add sliced red bell peppers.
- Drizzle a little more satay sauce down the middle of each hotdog & serve immediately.