Bahn Mi Style Hot Dog Sandwich

Spice up your mid-week dinner with this modern take on a traditional Vietnamese sandwich. We've replaced pork and pate with a True Story hot dog and paired it with some homemade pickles.


Makes 5 servings

  • 1 cup shredded carrots
  • ½ cup shredded daikon radish
  • ¾ cup thinly sliced English cucumbers
  • 2 tablespoons rice vinegar
  • ½ teaspoon sugar
  • 5 tablespoons mayonnaise
  • 1 teaspoon Sriracha, or to taste
  • 1 teaspoon oil
  • 5 True Story Organic Uncured Beef Hot Dog, sliced in half lengthwise
  • 5 small hero rolls, sliced in half and toasted, or hot dog buns, toasted
  • 15 fresh mint leaves, or to taste
  • 10 Cilantro sprigs, or to taste


  1. To make the pickled vegetables: In a bowl, toss together the carrots, daikon, cucumber, vinegar, and sugar. Let stand at room temperature while preparing the rest of the ingredients.
  2. In another small bowl mix together the mayonnaise with the Sriracha. Set aside until ready to assemble the sandwich.
  3. Heat oil in a large skillet over medium-high heat. Add hot dogs, flat side down and cook for about 2 minutes on each side until browned and heated through. (Note: the hot dogs taste delicious on the grill. If you are grilling, skip the oil and slice after you cook.) Remove from heat.
  4. Spread about a tablespoon of mayonnaise mixture onto both sides of the roll or bun. Add an even amount of pickled vegetables to each. Top with 2 hot dog slices. Finish the sandwich with some mint leaves and cilantro sprigs.
  5. Finish the sandwich with some mint leaves and cilantro sprigs.
  6. Enjoy immediately.