Banh Mi Hot Dog
The only thing we could think of doing to improve this classic Vietnamese sandwich was to add a hot dog, and we aren't mad about it.
Foto di Jack Newton
Prep: 20 minutes
Total: 45 minutes
for the carrot and daikon pickle:
1/2 cup|125 ml white vinegar
3 tablespoons granulated sugar
125 grams peeled and julienned carrot
125 grams peeled and julienned daikon
for the hot dog:
4 hot dogs
1 French baguette, sliced into quarters crosswise
1 (8-ounce) piece country paté, thinly sliced
carrot and daikon pickle
3 Persian cucumbers, thinly sliced
1. Make the carrot and daikon pickle: In a small saucepan over medium heat, dissolve the sugar in the vinegar. Cool slightly, then pour over the carrot and daikon in a medium bowl. Keep refrigerated until ready to use.
2. Bring a medium saucepan of water to a simmer. Add the hot dogs and cook until heated through, about 5 minutes. Remove and drain the hot dogs.
3. Slice each piece of baguette lengthwise. Add in some country paté and a hot dog. Top with some pickled carrot and daikon, a few slices of cucumber, and some cilantro and mint.