Low Fat Banh Mi Hot Dogs
Simple, ultra-fast, low-fat hot dogs topped with all the fresh flavors of a Banh Mi sandwich.
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 2 Hebrew National 97% fat free Hot Dogs or favorite sausage
- 2 Hot Dog buns I sliced off the outsides of it, sprayed the outside with cooking spray and pan-toasted it like a lobster roll…a.: that just made it yummier. b: it reduced the portion of the bun… I ended up having two buns for the same weight/carbs as one of another brand!
- Quick Pickled carrots and daikon pickling is optional*
- Plenty of cilantro
- Jalapeno
- Radishes
- Cucumber
- 1 tbs low fat mayo
- 1 tsp sriracha
Instructions
- Chop your veggies thin. I like my carrots and daikon julienned. (Or shredded carrots work!)
- Butterfly your hot dogs and fry in a hot pan till browned and crispy on the edges.
- Mix the mayo and sriracha for your spicy mayo
- Put dogs in buns, top with all the veggies and a drizzle of sriracha mayo.
Notes
* Veggies: If you want to quick pickle your carrots and daikon, just soak in some rice vinegar and warm water. I only left mine in for like 30 minutes… but you can leave a jar of these in your fridge for like a month so you can banh mi to your heart’s content! I wasn't precise about it. Or you can always just add them fresh. We already lost any points for ethnic authenticity at “hot dog.”
**Dogs: The macros here are for the Hebrew National 97% fat free. But since I made these, I've learned I love the ballpark lean at 5 fat per dog. A few more fat but lots more flavor.
Nutrition
Serving: 2hot dogsCalories: 320kcalCarbohydrates: 39gProtein: 18gFat: 9g
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