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I’ve been a fan of the banh mi since I took my first bite of one at NYC’s Co Ba. I knew an upscaled hot dog would be the perfect dish for my doggie style party and the banh mi became my inspiration. I don’t necessarily consider myself a cook as much as I do an “assembler” who can put together tasty ingredients in a simple way and this recipe is the perfect example. Using Rachel Ray’s recipe as my base, I simplified it a bit and came up with this unique and oh so tasty banh mi dog.

What You’ll Need:

• Pork hot dogs
• Baguette
• 1 large carrot, shredded
• 1/4 cucumber, thinly sliced
• 1/4 cup cilantro

For the sriracha mayo:

• 1/4 cup mayonnaise
• 1 tablespoon sriracha
• 1 small clove garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1 tablespoon lemon juice
• 2 teaspoons white rice vinegar

1. If you’d like to pickle your carrots, be sure to prep those ingredients at least one hour ahead of time. All you have to do is combine 1 cup hot water, 1/2 cup sugar, 1 cup rice vinegar and 1 tablespoon of sea salt in a mixing bowl. Pour over your shredded carrots and put in the fridge for at least an hour.

2. Whisk the sriracha mayo ingredients together in a small bowl.

3. Boil your hot dogs then cut in half and crisp them on a skillet.

4. Warm up you baguette and add your mayo, meat, veggies and top it all of with some delicious cilantro!

Doggie Style

This party has not gone to the dogs, but rather celebrates our furry little friends in an upscaled and quirky way. Inspired by my  Banana Peanut Butter Dog Treats, I put together a simple and, of course, budget friendly, dog themed tablescape.Using some plastic dog figurines that I purchased from the toy section of my local convenient store I created a great set of place card holders. All I needed was some primer, gold spray paint and an X-acto knife to transform a little piece of plastic into a classy, but unusual conversation starter. 

A hot dog seemed like the logical choice for this doggie inspired party, but I upscaled the classic dish  by creating a Banh Mi dog. I put a Vietnamese twist on the hot dog by using pork dogs on a baguette with pickled carrots, cucumber and cilantro. All of this is topped off with some spicy sriracha mayo. Not only do I love the colors on this dish, but the flavors are out of this world. 

I put my old school brown paper lunch bags to use by creating “Doggie Bags” for my guests. Using my patterned scissors I cut my brown paper bag in half, adorned it with a paw print stamp and filled it with some delicious sweet potato waffle fries.