Bánh Mì

Bánh Mì

When you are a cute growing business utilizing regional materials, sometimes other cute growing businesses utilizing regional materials gift you a giant box of hot dogs. That's just the biz, baby, and we really lucked out. Porter Road, a butcher shop doing things the right way, sent us about 60 of their all beef franks the other week, and it was a surprise we all relished. 

Porter Road is cool because they source their meat from local farms in Tennessee and Kentucky, but process all of it in their facility in Kentucky, dry-aging it and expertly hand cutting every piece. Their brick & mortar butcher shop in Nasheville has been a longtime locals favorite, but now they ship nationwide and bring the meat right to your doorstep. It's the best quality meat you're going to get because these folks really care about the entire process, and the entire animal. These hot dogs lived up to the hype and beyond. 

Genius Erin had the idea of making a bánh mì hot dog. We slathered some brioche buns with chicken liver pâté, nestled the fry-top blistered hot dog in the center, and topped it with everything that goes on the iconic Vietnamese sandwich: cilantro, jalapeño, cucumber, carrots, daikon, mayo, and Erin's deep fried shallots. 

I was full after one, but it didn't stop me from eating two if that tells you anything about how delicious they were. 

Bánh Mì Hot Dogs

  • 6 brioche buns
  • 6 Porter Road Dry Aged Hot Dogs
  • chicken liver pâté (store bought is fine)
  • 2 carrots
  • 1 daikon
  • t bsp. sugar
  • 2 tbsp. rice vinegar
  • 1 tsp. salt
  • 1 cucumber
  • bunch of cilantro
  • 3 jalapeño peppers
  • 2 shallots
  • oil
  • kewpie mayo


  1. Julienne carrots and daikon, toss in bowl with sugar, salt and rice vinegar. Let sit.
  2. Heat oil. Slice the shallots and add to hot oil. Fry until crispy and golden. Remove with a mesh spoon and drain on paper towel. 
  3. Slice the jalapeños and cucumber into thin rounds. Coarsely chop cilantro. Set aside. 
  4. Cook hot dogs on the fry-top, in a pan, or on the grill. While they cook, begin assembling.
  5. Swipe about 1 tbsp. of pâté into each bun and line with 4-5 cucumber rounds. Place hot dog in the bun, and spoon some of the mayo between the dog and the bun. Top with a small grab of the carrot and daikon salad. 
  6. Garnish with jalapeño, cilantro, and fried shallots. Enjoy!




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