Banh Mi Corn Dogs

Name: Banh Mi Corn Dogs (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Vietnamese
Ingredients: 1 cup All-purpose flour; 1 cup Milk; 1 Egg; 1/4 cup Cornmeal; 1 tsp Baking powder; 1/2 tsp Salt; 1 lb Pork shoulder - ground; 1 tbsp Soy sauce; 1 tsp Garlic - minced; 1/2 tsp Five-spice powder; 1 cup Carrots - julienned; 1 cup Daikon radish - julienned; 1/2 cup Rice vinegar; 2 tbsp Sugar; 1/2 tsp Salt; 1/4 cup Mayonnaise; 1 tbsp Sriracha; 6 Wooden skewers; Vegetable oil For frying

⏱1h

👥6

🔥450 cal

Easy

🍽️Vietnamese

🥗None

A fun fusion of Vietnamese Banh Mi flavors and classic American corn dogs. These are easy to make at home and a crowd-pleaser!

1 cup All-purpose flour

1 cup Milk

1 Egg

1/4 cup Cornmeal

1 tsp Baking powder

See all 19 ingredients ↓

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⏱1h

👥6

🔥450 cal

Easy

🍽️Vietnamese

🥗None

A fun fusion of Vietnamese Banh Mi flavors and classic American corn dogs. These are easy to make at home and a crowd-pleaser!

#Fusion #Snack #Comfort Food #Vietnamese #American

Instructions

First, prepare the Pickled Vegetables: Combine all Pickled Vegetables ingredients in a bowl. Let sit for at least 30 minutes.
Next, prepare the Filling: In a bowl, combine all Filling ingredients. Mix well and form into 6 equal-sized logs around the skewers.
Then, prepare the Sauce: Combine all Sauce ingredients in a small bowl. Set aside.
Prepare the Corn Dog Batter: In a bowl, whisk together all Corn Dog Batter ingredients until smooth.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dip each skewered pork log into the Corn Dog Batter, ensuring it's fully coated.
Carefully lower the battered pork logs into the hot oil and fry for 3-4 minutes, or until golden brown and cooked through.
Remove from oil and drain on paper towels.
Serve immediately with Pickled Vegetables and Sauce.

Ingredients

Corn Dog Batter
1 cup 120 g All-purpose flour
1 cup 240 mL Milk
1 1 Egg
1/4 cup 30 g Cornmeal
1 tsp 5 mL Baking powder
1/2 tsp 2.5 mL Salt
Filling
1 lb 450 g Pork shoulder - ground
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Garlic - minced
1/2 tsp 2.5 mL Five-spice powder
Pickled Vegetables
1 cup 240 mL Carrots - julienned
1 cup 240 mL Daikon radish - julienned
1/2 cup 120 mL Rice vinegar
2 tbsp 30 mL Sugar
1/2 tsp 2.5 mL Salt
Sauce
1/4 cup 60 mL Mayonnaise
1 tbsp 15 mL Sriracha
Other
6 6 Wooden skewers
Vegetable oil N/A For frying

Equipment

Deep fryer or large pot
Bowls
Whisk
Skewers
Paper towels

Instructions

First, prepare the Pickled Vegetables: Combine all Pickled Vegetables ingredients in a bowl. Let sit for at least 30 minutes.
Next, prepare the Filling: In a bowl, combine all Filling ingredients. Mix well and form into 6 equal-sized logs around the skewers.
Then, prepare the Sauce: Combine all Sauce ingredients in a small bowl. Set aside.
Prepare the Corn Dog Batter: In a bowl, whisk together all Corn Dog Batter ingredients until smooth.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dip each skewered pork log into the Corn Dog Batter, ensuring it's fully coated.
Carefully lower the battered pork logs into the hot oil and fry for 3-4 minutes, or until golden brown and cooked through.
Remove from oil and drain on paper towels.
Serve immediately with Pickled Vegetables and Sauce.