Recipe courtesy of Adam Allison

Mr. Banh Mi-Yagi

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 2 servings, plus extra Sriracha aioli and pickles
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4 medium carrots, peeled and grated

1/2 pound daikon radish, peeled and grated

4 stalks fresh lemongrass, dry tops and outer layers removed, inner reed smashed with a meat tenderizer or heavy pan

3 cloves garlic

Zest of 1 lemon 

2 cups rice wine vinegar 

1 cup white wine vinegar 

1/4 cup sugar 

Sriracha Aioli:

1/4 cup Sriracha chili sauce

2 large eggs 

Juice of 1 medium lemon 

1 clove garlic, finely minced

1/4 teaspoon salt 

1/4 teaspoon freshly ground pepper 

1 cup extra-virgin olive oil, plus more if necessary 

Banh Mi:

2 brioche hot dog buns, halved lengthwise

Unsalted butter, at room temperature

2 natural all-beef hot dogs, cooked to your liking (see Cook¿s Note)

Three 1/4-inch-thick cucumber slices, halved into 6 half circles

1 jalapeno, thinly sliced on the bias

1 tablespoon roughly chopped fresh cilantro 


  1. For the pickle: Place the carrots, daikon, lemongrass, garlic, lemon zest, rice wine vinegar, white wine vinegar, sugar, and 1 cup water in a medium saucepan. Set it over medium-low heat and gently simmer until the carrots and daikon are tender but still crunchy at the core, about 30 minutes. Remove and discard the garlic and lemongrass. Use a slotted spoon to remove the carrots and daikon from the pickling liquid, setting the liquid aside for another use.
  2. For the Sriracha aioli: Add the sriracha, eggs, lemon juice, garlic, salt, and pepper to a blender and puree until smooth. With the blender running on medium-high speed, slowly add the olive oil in a slow and steady stream until the mayonnaise is emulsified. (The amount of oil you need may vary.)
  3. For the banh mi: Position an oven rack to the upper-middle position and heat the broiler to high heat. Brush the cut sides of the brioche buns with butter, then place them buttered-side down on a griddle or in a nonstick skillet and cook over high heat until golden brown. Place a hot dog in each bottom bun half. Add a few cucumber and jalapeno slices, then spread with 2 tablespoons of sriracha aioli. Top with some pickled daikon and carrot and sprinkle with the chopped cilantro.

Cook’s Note

Steaming hot dogs is the preferred method since they retain their snap.

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