Bánh mì hot dogs recipe
Not your average hot dog, this Vietnamese-inspired banh mi version is sure to be the talk of your barbecue. Fresh white baguettes are filled with juicy sausages, crunchy spiralized carrot, fragrant herbs and topped with a drizzle of sweet chilli dressing. Serve with grilled potato skewers for the perfect summer supper.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 363 calories / serving
- Dairy-free
- Healthy
Ingredients
- 24 small new potatoes (2-3 per skewer)
- 1 large carrot, peeled
- 1 cucumber
- 4 chicken or pork sausages
- 1 white baguette, cut into 4
- 50g mixed salad leaves
- 1 tbsp basil leaves
- 1 tbsp mint leaves
- 1 tbsp coriander leaves
- 4 tbsp sweet chilli dressing
Each serving contains
- Energy
- 1535kJ 363.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 56.1gProtein 18.7gFibre 6.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Soak 8 wooden skewers in water. Parboil the potatoes for 15 mins, or until just tender. Drain; leave to cool.
- Meanwhile, use a spiralizer or a vegetable peeler to cut the carrot into long, thin ribbons. Cut the cucumber in half lengthways then into thin slices on the diagonal.
- Cook the sausages in the oven for 16-18 mins, turning frequently, until cooked through. Preheat a barbecue or griddle pan and, once hot, char the sausages to your liking. Thread the potatoes onto skewers and barbecue or griddle for 5-6 mins, turning frequently, until lightly charred.
- Cut a slit down each baguette piece and fill each with salad leaves, carrot, cucumber and herbs. Finish each with a sausage and a drizzle of the sweet chilli dressing. Serve with the potatoes and any extra salad.
- See more Barbecue recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
