Vermicelli Hot Dogs

My sister eats hot dogs with sriracha and peanut butter and it honestly kinda grosses me out. I wanted to take the base flavor idea but make it into something I actually wanted to eat. I took it a little over the top but the flavors turned out amazing. I added some cucumber and cilantro to freshen up the nutty, spicy, and meaty flavors.
Mix the vermicelli with fish sauce, sesame oil, sriracha, sambol, and rice vinegar.
ALWAYS cook the buns with some butter. ALWAYS.
Load the buns with the dressed noodles.
Add the hot dogs, then the chiles, cucumber, peanuts, and cilantro.
SO GOOD.
Spicy, sweet, savory, and fresh!
All the sauces in the noodles give the dogs a nice complex flavor and the fresh veggies add a great pop.

Vermicelli Hot Dogs

  • 8 ounces Rice Vermicelli
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons sambol chile paste
  • 1 tablespoon Sriracha
  • 1 tablespoon Sesame Oil
  • 8 Hot dog buns
  • Butter
  • 8 Hot Dogs
  • 4 Jalapenos sliced
  • 1 handful Cilantro
  • 1 Cucumber sliced
  • 1/2 cup Chopped Peanuts

Instructions

  1. Bring a pot of water to a boil and add salt. Remove from heat and add the noodles. Allow to soak about 5 to 10 minutes, depending on the brand you are using, until tender.
  2. strain the noodles and rinse in cold water. Drain well and place in a bowl. Toss with the fish sauce, sambl, sriracha, and sesame oil.
  3. Heat a nonstick frying pan with some butter. Add the buns and cook to brown on both sides. Remove from pan.
  4. Cook the hot dogs in the pan to brown on all sides.
  5. Add the noodles to the buns, followed by the hot dogs, and top with the remaining ingredients.