Saigon Street Dog
Saigon Street Dog
Directions
- Preheat a convection oven to 350°F.
- For the Sriracha aioli, whisk the mayonnaise, Sriracha, 1/2 teaspoon of lemon juice, and salt until smooth. Refrigerate for service.
- For the sweet-and-sour carrots, toss the carrots with 1 tablespoon of sweet chili sauce, the remaining 1 1/2 teaspoons of lemon juice, and salt. Refrigerate for at least 20 minutes, then drain before service.
- Toss the shallot with olive oil and spread in a single layer on a parchment-lined sheet pan. Bake for 12-15 minutes, stirring once, until golden and crisp. Cool on paper towels.
- Heat a chargrill or flat-top griddle over medium-high heat. Cook the frank until heated through and lightly charred. During the final minute, brush with the remaining 1 tablespoon of sweet chili sauce and turn to glaze evenly.
- Toast the pretzel bun cut side down until golden. Spread Sriracha aioli inside the bun and add the glazed frank. Top with drained sweet-and-sour carrots, cilantro, jalapeño, and crispy shallots. Place on a parchment-lined tray and serve immediately.
Ingredients
- 2 tbsp. West Creek® Mayonnaise, Heavy Duty
- 1 1/2 tsp. Sriracha
- 2 tsp. Peak Fresh Produce® Lemon(s), juice only, divided
- West Creek® Salt, to taste
- 1/2 cup Peak Fresh Produce® Carrot(s), shredded
- 2 tbsp. Asian Pride® Sweet Chili Sauce, divided
- 1/2 ea. Peak Fresh Produce® Shallot(s), thinly sliced
- 3/4 tsp. Roma® extra virgin olive oil
- 1 ea. Ridgecrest® Black Angus Beef Frank
- 1 ea. Delancey Street Deli® Sliced Pretzel Bun, 6 1/2 inch
- 2 tbsp. Peak Fresh Produce® Cilantro, leaves
- 1/4 ea. Peak Fresh Produce® Pepper(s), Jalapeño, thinly sliced