Bunless Banh Mi Dog


  • 8 large cabbage leaves

  • 1 c. Pickled Carrots and Radishes (see recipe below)

  • Fresh basil and mint leaves

  • 1 ½ c. Nuoc Cham

Pickled Carrots and Radishes

  • 2 c. unseasoned rice wine vinegar

  • ½ c. sugar

  • 1½ tbsp. kosher salt

  • 1 lb. carrots, peeled and cut into thin matchsticks

  • 1 lb. radishes, such as daikon or watermelon radishes, very thinly sliced

Nuoc Cham

  • 4 tbsp. sugar

  • ½ c. fresh lime juice

  • 1/3 c. fish sauce

  • 3 tbsp. water

  • 1 small hot green chile, thinly sliced

  • 1 small shallot, finely chopped


  1. Grill hot dogs to desired doneness. 

  2. Arrange the hot dogs inside each cabbage leaf. 

  3. Top with some of the pickled carrots and radishes and a few basil and mint leaves. 

  4. Drizzle each dog with some of the nuoc cham; serve the rest on the side for dipping.

Pickled Carrots and Radishes

    1. Combine the vinegar, sugar, and salt in a large jar and stir until the sugar and salt are completely dissolved. 

    2. Add the carrots and radishes, seal, and refrigerate at least 24 hours before using.

Nuoc Cham

    1. Combine the sugar, lime juice, fish sauce, and water in a jar or measuring cup and stir until sugar is completely dissolved. 

    2. Add the chile and shallot and let sit for 1 hour (and up to 24 hours) before serving.

Recipe by    Applegate Organics
recipe, recipesDan Nehring