Banh mi hot dogs

Banh mi hot dogs recipe

1 rating

Not your average hot dog, this Vietnamese-inspired banh mi version is sure to be the talk of your barbecue. Fresh white baguettes are filled with juicy sausages, crunchy spiralized carrot, fragrant herbs and topped with a drizzle of sweet chilli dressing. Serve with grilled potato skewers for the perfect summer supper. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 363 calories / serving
  • Healthy

Ingredients

  • 24 small new potatoes (2-3 per skewer)
  • 1 large carrot, peeled
  • 1 cucumber
  • 4 chicken or pork sausages
  • 1 white baguette, cut into 4
  • 50g (1 3/4oz) mixed salad leaves
  • 1 tbsp basil leaves
  • 1 tbsp mint leaves
  • 1 tbsp coriander leaves
  • 4 tbsp sweet chilli dressing

Each serving contains

  • Energy

    1535kj
    363kcal
    18%
  • Fat

    7g 10%
  • Saturates

    2g 9%
  • Sugars

    13g 14%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 56.1g Protein 18.7g Fibre 6.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Soak 8 wooden skewers in water. Parboil the potatoes for 15 minutes, or until just tender. Drain; leave to cool.
  2. Meanwhile, use a spiralizer or a vegetable peeler to cut the carrot into long, thin ribbons. Cut the cucumber in half lengthways then into thin slices on the diagonal.
  3. Cook the sausages in the oven for 16-18 minutes, turning frequently, until cooked through. Preheat a barbecue or griddle pan and, once hot, char the sausages to your liking. Thread the potatoes onto skewers and barbecue or griddle for 5-6 minutes, turning frequently, until lightly charred.
  4. Cut a slit down each baguette piece and fill each with salad leaves, carrot, cucumber and herbs. Finish each with a sausage and a drizzle of the sweet chilli dressing. Serve with the potatoes and any extra salad.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus