Photo of Spicy Banh Mi-Style Hot Dogs by WW

Spicy Banh Mi-Style Hot Dogs

Total Time
35 min
15 min
5 min
Take your next cookout to a whole new level and enjoy all the flavors of a Vietnamese cuisine favorite translated for the American classic hot dog. Spicy mayo, tangy carrot slaw and fresh cucumbers spice up the dogs in a quick 35 minutes. These hot dogs feature a spicy mayo that really packs a punch. Use less sriracha if you want you dogs a little more tame. The cucumber and jalapeño add cool crunch, just like the original bahn mi. Tone down the spice even further with less or no jalapeño and a little more cucumber. Enjoy this grown-up hot dog with a side of grilled zucchini and yellow squash sprinkled with sesame seeds for a complete meal.


Rice wine vinegar

2 Tbsp


1 tsp

Kosher salt

¼ tsp

Shredded carrots

1 cup(s)


3 medium, sliced

Reduced calorie mayonnaise

¼ cup(s)

Sriracha chili sauce

1 tsp

Light beef or pork hot dog

4 item(s)

Light wheat hot dog bun

4 item(s)


¼ large, seedless, cut into 16 thin slices


¼ cup(s), leaves

Jalapeño pepper

1 small, sliced (optional)


  1. Preheat grill.
  2. In a small bowl, whisk together vinegar, sugar and salt; add carrots and scallions, toss and let stand for at least 15 minutes or overnight (refrigerated).
  3. In another small bowl, mix together mayonnaise and sriracha.
  4. Grill hot dogs and buns to desired degree of doneness.
  5. Spread each toasted bun with 1 Tbsp mayonnaise mixture and layer with 4 cucumber slices; top each with a hot dog, about 1/4 c carrot mixture, 1 Tbsp cilantro and a few jalapeño slices.
  6. Serving size: 1 hot dog