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.
- 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.
- 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.
- 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.
- 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.
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