A banh mi inspired hot dog recipe featuring pickled carrots and daikon, crispy fried shallots, and a spicy sriracha aioli, served on French rolls with pork bratwursts, jalapeño, cilantro, and cucumbers. Includes a vegan modification option.
1. First, make the pickled veggies: Place the carrots and radish, cut into thin matchsticks, in a heat-proof bowl. In a small pot, combine the vinegar, water, sugar, and salt; bring to a boil and then pour on top of the veggies. Let stand on the counter for at least 30 minutes to pickle, then store in the fridge.
2. Next, fry the shallots: Pour 1/4 inch of avocado oil into a small pot. Heat over medium-high until the oil reaches 350°F (use a meat thermometer to check), then add the thinly sliced shallots and fry until golden brown and crispy. Place on a paper towel-lined plate and sprinkle with salt.
3. Mix together the ingredients for the sriracha aioli (mayo, sriracha, lime juice) and set aside (or transfer into a squeeze bottle if you have one).
4. Grill your bratwursts and toast your buns (cut them in half but keep them attached at the hinge).
5. Assemble the dogs by spreading aioli on the buns (if you don't have a squeeze bottle), adding cucumber, cilantro, and jalapeño to one side, and the pickled daikon and carrots to the other side with the bratwurst in the middle. Enjoy!
