3 jalapeños, sliced. (You may removed the seeds to make them less hot if you like)
½ a small bunch of cilantro
Instructions
In a small bowl, combine the mayonnaise and Sriracha. Refrigerate until ready to use.
Heat a grill to medium-high. Cook the hot dogs until you get those beautiful grill marks, turning occasionally, about 4 - 5 minutes.
Add the buns, open side down. Cook until lightly toasted, about 30 seconds.
To assemble - place the hot dogs in the buns, add the Sriracha-mayo, sliced cucumber, do chua, jalapeños, and a few sprigs of cilantro. Serve and enjoy!
Recipe by at https://hapanom.com/banh-mi-hot-dogs/