Banh Mi Hot Dogs

I had a few recipes in the cue to put up before this, but this one just needed to be posted. After sampling Asia Dog's delectable "Vinh" banh mi style hot dog a few weeks ago, I've been craving another. Since the banh mi ingredients aren't terribly hard to come by, I figured I'd try it myself. I made these for dinner and they were amazing. So flavorful with a great heat and much fresher tasting than a classic dog, and infinitely more interesting. Jamie scarfed two down and wanted a third, but settled for taking another for lunch (they're actually pretty filling!). We both can't wait to try this out for a big group BBQ. So unique, and really not too hard! I looked up a few regular banh mi recipes and mixed and matched a little, adapting them to hot dogs. Try this at your next backyard BBQ, or even just having a few people over to watch baseball or True Blood or something. Yum yum yum!

Ingredients:
(serves 2-4)
2 super thinly sliced carrots (using a mandolin, or you can grate)
2-3 super thinly slice radishes
3 tbsp sugar
1.5 tsbp kosher salt
3 tbsp rice vinegar
1 tsp fish sauce
1 tsp sesame oil
4 hot dogs
4 buns
4 tbsp mayo
1-2 tbsp sriracha
1 scallion, thinly sliced
cilantro
1 jalapeno, thinly slice w/ a mandolin

Directions:
Mix the first 7 ingredients in a small bowl and let sit for an hour. Mix the scallions, mayo, and sriracha - add salt to taste. Make a few slits in the hot dogs and cook up in a grill pan or cast-iron skillet, then toast buns on the grill pan or under the broiler. Spread spicy mayo on buns and top with cilantro, then add the hot dog, the pickled vegetables (drain the vinegar mixture as you take them out of the bowl), and top with the jalapenos (more if you like it super spicy, less if you just want a little kick - Jamie covered his in jalapeno slices). Enjoy!