October 10th is National Banh Mi Day, celebrating the French-influenced bánh mì sandwich of Vietnam, served on a baguette. Here’s the story of banh mi and a recipe for a classic sandwich.

We’ve also featured a banh mi burger recipe. So today, we’re giving the hot dog equal time, with this Bánh Mì Dog recipe made with Zatarain’s sausage. October National Sausage Month!

Since Vietnamese bánh mì is made with pork, Zatarain’s spicy andouille pork sausage is another take on the recipe.

Vegetarians and vegans, you’re not forgotten. Here’s a recipe for a tofu bánh mì sandwich.
 
 
RECIPE: ANDOUILLE SAUSAGE BAHN MI

Staying true to Zatarain’s Louisiana roots, Dan Whalen, a.k.a @tfimb [The Food In My Beard], honors the Viet-Cajun culture unique to the region with a Bánh Mì Dog recipe. The Andouille and Cajun sausage dog is topped with rice noodles, mint and spicy mayo.

This recipe was adapted from one by Dan Whalen of Food In My Beard for Zatarain’s.

Dan says, “I was inspired by Viet-Cajun cooking that is so popular in Louisiana and Texas, to make Andouille sausages with rice noodles, mint, and spicy mayo. Vietnamese and Cajun foods go so well [together].”

You can see the process in this video.

The pickled carrots should ideally be made a day or more in advance, but make a double batch. They’ll keep for a few weeks.
 
Ingredients For 4 Sandwiches

 
For The Pickled Carrots

 
For The Spicy Sauce

 
Preparation

1. MAKE the pickled carrots. Combine the first four ingredients in a small bowl; whisk until the sugar and salt are fully dissolved. Place the carrots in a jar and pour the vinegar mixture over the carrots. Cover and refrigerate for ideally 1 day, but a shorter time is possible.

Optional: You can also pickle the cucumbers or radishes.

2. MAKE the spicy mayonnaise. Combine all ingredients in a small bowl. Mix thoroughly, and cover, refrigerated, to allow the flavors to meld. When ready to cook:

3. PREHEAT the grill to medium-high. Make angle cuts going down the top of each sausage, for better grilling. Grill the sausages for 8 to 10 minutes, until cooked through and charred in spots. Remove from grill. While the sausages are cooking…

4. OPTIONAL: Toast the rolls lightly. If you’re using baguettes, they don’t need toasting, although you can toast them. But hot dog rolls can benefit from it.

5. ASSEMBLE: Place the rice noodles in the baguette/roll. Add the sausage. If using hot dog rolls, tamp the sausage into the rolls.

6. TOP with the [drained] cucumbers and shredded carrots. Garnish with peanuts, chiles, and mint.

7. GENEROUSLY slather the bánh mì with spicy mayonnaise.

[1] Zatarain’s Andouille smoked sausage bánh mì. You can also use Cajun sausage. The roll on the left isn’t topped with mint so you can get a better view (photos #1 and #2 © Dan Whelan | The Food In My Beard | Zatarain’s).

[2] Zatarain’s Andouille smoked sausage.

[e] A roast beef bánh mì. You can substitute your protein of choice (photo © True Aussie Beef & Lamb | Facebook).

[5] Chicken meatball bánh mì (photo © Good Eggs).

 
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*Place the dry rice noodles in a shallow baking dish or casserole. Pour boiling water over the noodles and let them sit for 5-6 minutes, or until softened. Drain, rinse, and set aside.