Ingredients:

• Hot Dogs or Vietnamese Sausages
• Hot Dog Buns or baguette
• Cilantro
• Lettuce

For the Pickled Carrots:

• 3 cups grated carrots
• 1 1/2 cups water
• 3/4 cup white vinegar
• 3/4 cup sugar
• 1 teaspoon salt

For the Garlic Mayo

• Mayonnaise
• Pinch of salt
• Pinch of sugar
• Black pepper
• 1 Garlic clove

Method:

1. Make the pickled 🥕 carrots: Combine water, 3/4 cup white vinegar, 3/4 cup sugar and 1 teaspoon salt in a small saucepan and place over medium heat. Cook for 3-4 minutes until sugar and salt are dissolved. Let cool. Add shredded carrots to a glass jar, pour over cooked brine and set aside for 30 minutes. Serve room temperature and store leftovers in the refrigerator.
2. Make the garlic Mayo. Combine mayonnaise, 1 grated garlic clove, pinch of salt, pinch of sugar and black pepper to taste.
3. Grill sausages until nicely browned and thoroughly cooked.
4. Toast hot dog buns.
5. Assemble the sandwich by adding mayonnaise to the bun, add the sausage and top with lettuce, picked carrots and cilantro. Feel free to add other toppings such as slices of radish and Thai basil. Enjoy!