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Duration:
35 mins
Servings:
4-6
Level:
Easy
When hosting BBQs, the chef enjoys serving classic grilled all-beef hot dogs on toasted buns—simple, nostalgic, and universally loved. To elevate the experience, he draws inspiration from his travels and favorite global cuisines.
This trio of globally influenced hot dog toppings showcases flavors from Hawaii, Vietnam, and Mexico. The Bánh mì–style dog is vibrant with pickled vegetables, heat, and fresh herbs; the Elote-style dog blends sweet summer corn with tangy Tajín and rich sour cream; and the Hawaiian-inspired dog features a savory grilled pineapple salsa. Together, they transform a classic cookout staple into an exciting, internationally inspired spread.
Part 1:
Hot Dogs Topped Three Ways: Bánh Mi, Hawaiian, and Elote Style
Step 1
Before you grill your hot dogs, prepare the toppings as described below.
Step 2
Grill the hot dogs and buns.
Step 3
Top the Banh-mi-style hot dogs with the pickled daikon and carrot, sriracha, mayo, and fresh cilantro. (Recipe below)
Step 4
Top the Hawaiian-style hot dogs with the pineapple salsa, extra jalapeno if desired, and your favorite hot-dog condiments. (Recipe below)
Step 5
Top the Elote-style hot dogs with the grilled corn, sour cream, pickled red onion, Tajin, and crumbled Cotija cheese. (Recipe below)
Part 2:
Hawaiian-style hot dogs
Step 1
Over a hot grill, grill your pineapple until nicely charred, about 3 minutes per side. Once cooled, dice the pineapple.
Step 2
Finely dice the jalapeno and red onion.
Step 3
Combine the diced grilled pineapple, jalapeno, and red onion in a bowl. Top with the juice of 1 lime, and season with salt and pepper. Taste, and add more lime or seasoning as desired. Reserve in the fridge until ready to serve.
Step 4
Pineapple salsa can be made up to 3 days ahead of time.
Part 3:
Bánh mi-style hot dog and Elote-style hot dogs
Bánh mi-style hot dog
Step 1
Peel your carrot and daikon. Cut your carrot and daikon into matchsticks, about 2” long.
Step 2
In a bowl, whisk together the rice vinegar, lime juice, water, sugar and salt until the salt dissolves. Add the sliced carrot and daikon to the mixture, and let it marinate for at least 1 hour; this can be made up to 5 days ahead of serving.
Elote-style hot dogs
Step 1
On a hot grill, grill your corn until charred and tender, about 4-5 minutes per side. Once charred, remove the corn from the cob, season with salt and pepper to taste, and reserve.
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Ingredients
Equipment
