Bánh Mì-style hotdogs with sriracha mayo

Hotdogs and sunny days go hand in hand. Just like a cold beer and a terrace, or the smell of a glowing barbecue. And because the standard hotdog can be a bit dull, I made this Bánh Mì variant. Sweet, sour, salty and spicy: you get it all with every bite. Cold beer on the side, good company... what more do you need?

Ingredients (makes 4)

The hotdog

• 4 good quality hotdogs or pork sausages (e.g. chipolata)
• 4 hotdog buns

The Đồ Chua (pickled vegetables)

• 1 large carrot, in fine julienne
• 1 piece of daikon, the same size as the carrot, in fine julienne
• 120 ml white vinegar or rice vinegar
• 100 ml warm water
• 3 tablespoons of sugar
• 1 teaspoon of salt

The sriracha mayo

• 120 ml (homemade) mayonnaise
• 1 small clove of garlic, grated
• 1 teaspoon of fish sauce
• 1 spring onion, finely chopped (white and green)
• 2 tablespoons of sriracha
• Pinch of sugar

Fresh toppings

• ½ cucumber, in thin strips
• 2 to 3 radishes, in paper-thin slices
• 1 fresh jalapeño, in rings
• A handful of fresh coriander

Method

1. Start with the Đồ Chua; that's what they call pickling vegetables in Vietnam. In a bowl, mix the warm water with the sugar and salt until fully dissolved. Then add the vinegar. Put the carrot and daikon in the bowl and make sure they're fully submerged. Let it sit for at least 30 minutes.
2. Mix the mayonnaise with the grated garlic, fish sauce, finely chopped spring onion, sriracha and a pinch of sugar. Cover and chill until needed.
3. Heat a little oil in a frying pan over medium-high heat. Cook the sausages until golden and cooked through. Slice the buns open and place them cut-side down briefly in the pan next to the sausages. They soak up the cooking juices and get a lovely crispy edge.
4. Spread a generous layer of sriracha mayo on both sides of the toasted bun. Place the warm sausage in the middle. Drain the Đồ Chua and pile a generous amount on top of the sausage. Add cucumber strips and thin radish slices for extra freshness and texture.
5. Finish the hotdogs with slices of jalapeño (skip them if they're not your thing) and a generous helping of fresh coriander. Serve immediately while the bun is still warm.