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