Banh Xeo – Vietnamese Crepes
Vietnamese
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£0.00
4 hot dogs
2 hot dog buns
1 tbsp olive oil
1 small yellow onion, thinly sliced
½ red pepper, sliced
½ green pepper, sliced
2 tsp Mexican Adobo Spice Rub
½ tsp salt
Ketchup, mustard and mayonnaise for serving (optional)
For the pico de gallo:
3 small tomatoes, diced
1 avocado, diced
½ small red onion, diced
Handful of chopped coriander
2 limes, sliced
½ tsp salt
The ideal summer treat, especially with the kids! Mexican hotdogs using our Adobo rub!
For the pico de gallo:
Step 1:
Combine all the ingredients in a bowl and squeeze the lime slices over everything. Mix well and set aside.
For the hotdogs:
Step 1:
Heat the oil in a frying pan and cook the onions for around 5 minutes until soft.
Step 2:
Add the peppers and cook for another minute or so, before adding in Mexican Adobo Spice Rub and salt. Cook for a further 5 minutes until the peppers are soft. Remove from heat.
Step 3:
Heat your barbecue and once it’s ready, place the hot dogs on the grill. Cook for around 5 minutes on each side until golden brown. Remove from heat.
Step 4:
To assemble your hot dogs, slice each hot dog bun down the middle lengthways without cutting all the way though.
Step 5:
Place two hot dogs on each bun, add a helping of onions and peppers and a helping of pico de gallo. Add condiments if you wish.
