Classic American Hot Dog meets Vietnamese flavors of pickled carrots and onions, mayo and fresh cucumber. Good things come in small packages!
1 can Loma Linda Linketts
Hot dog buns (can also use French Baguette or sourdough buns for a variation)
1 tbsp Vegan butter (we used earth Balance)
Handful of fresh cilantro, chopped
1 cup carrots, julienned
1 cup red onions, julienned
1 cucumber, cut into thin slices
1/2 cup vinegar
1/2 cup water
1 tbsp sugar
2 tbsp vegan Mayo (we used Hampton Creek’s Just Mayo)
1 tsp sriracha/ sambal oelek (or as required)
Mix vinegar, water, sugar and salt. Divide the margination in 2 parts and pickle carrots and onions separately. Let it rest for at least half hour. Can be marinated overnight as well.
Mix chili sauce, either sambal oelek/ sriracha with mayo to taste.
Grill the Linketts and till cooked well and keep aside.
Apply butter inside the hot dog buns and toast on the grill.
To assemble, spread spicy mayo on both side of the bun. Place a linketts in the centre of the bun. Top it with slices of cucumber, pickled carrots, onions and cilantro. Loma Linda Banh Mi Dogs are ready.