Chi Wulff’s Friday Feast 10 May: The Bahn Mi Slaw Dog

by Mark McGlothlin on May 10, 2013

in Friday Feast


When you’ve been married as long as we have (we were both mere children…), it’s actually damned rare when your spouse says something that induces genuine shock and awe.

Nonetheless She Who Must Be Obeyed shocked me yesterday when she said, in reply to my query about a Mother’s Day dinner this weekend, that she’d like some type of grilled artisanal hot dog.

She was, of course, probably speaking entirely in jest.

It was, of course, too late.

The moment she uttered the phrase ‘hot dog my mind was racing with images of nifty, uptown dogs from places we’ve visited over the years. Being a fly fishing foodie my mind then conjured up images of the mighty slaw dog.

I can’t hear the words ‘slaw dog’ without thinking about that other fly fishing blogger who keeps writing about slaw dogs. TC is obviously one of the very few fly fishing bloggers who can actually write; combine that increasingly rare talent with what appears to be a tormenting fascination with slaw dogs and you’ll end up with some riveting results. (Click over there and search for ‘slaw dog’; nine pages of results pop up. I tip my hat sir.)

It was in fact under Tom’s tutelage that I first learned that West Virginia is the ancestral home of the slaw dog (evening going as far as to map the features of the slaw dog by county), though I’d venture you’ll not see this Bahn Mi Slaw Dog version in the WV hills.

While I readily admit stealing this slaw from another bahn mi recipe we’ve fallen in love with it’s now found a new permanent home on the Bahn Mi Slaw Dog.

See you at the grill on Sunday.

Bahn Mi Slaw
3 cups carrots, coarsely grated
3 cups daikon white radish, peeled, coarsely grated
3 green onions, finely chopped
1/2 cup rice vinegar
1/2 cup sugar
2 tsp kosher salt
2 tbsp. sesame oil

Sriracha Mayo
1 cup mayo (or gasp, Miracle Whip)
3 green onions, finely chopped
1 tbsp. fresh basil, finely chopped
1-2 tbsp. sriracha or your fav hot chile sauce

The other stuff
Aidell’s Pineapple and Bacon Chicken Sausages
6 12-inch long baguettes
Jalapenos, stemmed, seeded, sliced thinly
Cilantro springs

Slaw time. Combine the slaw ingredients and mix well; needs at least an hour at room temperature to bring the flavors together.

Mayo time. While waiting on your hardwood charcoal to burn down stir the Mayo together; cover and chill.

Grill time. Over a medium fire grill the precooked sausages until the skins are ‘snappy’, marked and charred to your preference.

Bahn Mi time. Cut each baguette in half horizontally (sandwich style); remove enough bread from each side to leave about 1/2 inch of a bread shell. Slather with the Sriracha Mayo, top with the jalapeno slices and a few cilantro sprigs, load in two sausages and pile high with the Bahn Mi slaw.

You’ll need several iced cold ones too.