Closeup of Banh Mi Hot Dogs drizzled with sriracha mayo on a wooden board on white marble counter

Banh Mi Hot Dogs

I love banh mi sandwiches. These delicious sandwiches usually consist of crusty sub rolls smeared with duck liver pate, mayonnaise, pickled carrots and daikon radish, fresh herbs like cilantro, jalapeño peppers, and pork or ham. While banh mi is usually made with pork products, this is a poultry version in hot dog form! That’s right, I used chicken hot dogs in this tasty Banh Mi Hot Dogs recipe.

For the hot dogs, I used Bell & Evans uncured chicken franks. They’re tasty and a great choice for people who don’t eat pork/beef. The duck liver pate can be omitted but it really adds an authentic touch to the hot dogs. These dogs get a refreshing crunch thanks to the quick-pickled daikon, carrots, and cucumber. Fresh herbs are a must, and the jalapeño peppers and Sriracha mayo add a nice dash of spice to this dish.

Get more gluten-free hot dog recipes.

Overhead view of Banh Mi Hot Dogs drizzled with sriracha mayo on a wooden board on a white marble table

5 from 1 vote
Closeup of Banh Mi Hot Dogs drizzled with sriracha mayo on a wooden board on white marble counter
Print Recipe

Gluten-Free Banh Mi Hot Dogs

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Vietnamese
Servings: 6 servings
Calories: 321kcal
Author: Gluten Free & More


  • ½ cup shredded daikon radish
  • ½ cup shredded carrot
  • Seasoned rice vinegar
  • ½ seedless cucumber , thinly sliced
  • 2 ounces duck liver pate
  • ½ cup plus 3 tablespoons mayonnaise , divided
  • 2 tablespoons Sriracha sauce
  • 3 tablespoons each fresh mint , basil, and cilantro
  • Vegetable oil
  • 6 Bell & Evans Uncured Chicken Franks
  • 6 gluten-free hot dog buns
  • 2 jalapeño peppers , thinly sliced


  • Combine the radish and carrot in a small bowl. Add enough rice vinegar to barely cover. Gently toss and let sit. Put the cucumber in a small bowl, add about 2 tablespoons rice vinegar, gently toss, and let sit.
  • Combine the pate with 3 tablespoons mayonnaise and stir until smooth. Refrigerate until ready to assemble the hot dogs.
  • Combine ½ cup mayonnaise with the Sriracha sauce and refrigerate until ready to assemble.
  • Roughly chop the herbs, set aside.
  • Preheat the grill to medium-high. Oil the grates. Grill the hot dogs over direct heat, turning often, until charred and plump, about 5 minutes. Grill the hot dog buns.
  • Spread the buns with the pate mayonnaise. Add drained pickled radish and carrots, drained cucumber slices, herbs, and jalapeño pepper slices. Drizzle with spicy mayo and serve the rest on the side.


Nutrition Facts
Gluten-Free Banh Mi Hot Dogs
Amount Per Serving
Calories 321 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 122mg41%
Sodium 1200mg50%
Potassium 147mg4%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 5g6%
Protein 17g34%
Vitamin A 6043IU121%
Vitamin C 15mg18%
Calcium 18mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bell & Evans Carrots Chicken Hot Dog Jalapeno Peppers Radish
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