• Banh Mi Dogs

    Hang with me here, Texas. I know, I know. Cucumber on a hot dog? Mint? Carrots? Listen… this thing is amazing. I dare you to try it! I saw this recipe and instantly thought, “yep… gotta try it!”

    Can I just tell you how insanely delicious this hot dog is?!? How is that possible?? It’s got cucumber & carrot on it, for Pete’s sake.

    Let me tell you, this is the most refreshing hot dog I’ve ever had. The mint, the cucumbers, the carrots, the Sriracha mixture… man oh man. Vietnamese inspired, this instantly became my favorite way to eat a dog! Just try it. Please? Pretty please? You’ll LOVE it! (If you have good taste, that is. Wink wink.)

    Makes 4 dogs.


    4 Pederson’s Natural Farms hot dogs (available at Gore Bros. Agri-Service)
    1/4 cup mayonnaise
    1 tablespoon Sriracha
    1/2 teaspoon sugar
    4 hot dog buns, split
    1/4 cucumber, thinly sliced
    1 large carrot, shredded
    1/4 cup fresh mint leaves


    1. Grill the hot dogs over medium heat to taste.
    2. In a small bowl, mix together the mayonnaise, Sriracha, and sugar.
    3. Place a hot dog in each bun, and, dividing evenly, top with the mayonnaise mixture, cucumber, carrot, and mint.

    About Amy Coffey

    Amy is a Texas based 30-something living the life in Comanche, Texas: population 4,259. Who says you have to live in the big city to live your dreams? Her soul’s hankerin’ to create has nurtured her love of writing, photography, design, daydreaming, and, oh, a billion other creative outlets that have caught her fancy at one time or another. Amy's crafty, clever, and conversational writing style is riddled with her quirky internal dialogue, not to mention raw emotion, introspection, and depth.
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