Vietnamese Hot Dogs aren’t your typical hot dogs. Forget the buns; they’re more reminiscent of cakes but with savory or sweet fillings.

They are quite simple to make and absolutely a cherished snack for every Vietnamese kid.

Vietnamese Hot Dogs

❤️ What are Vietnamese Hot Dogs?

Living in Germany, I’m no stranger to hot dogs. My German boyfriend has a strong penchant for Wiener and Frankfurter sausages.

So, it was quite a shock for him when I introduced him to these Vietnamese hot dogs since they are like cakes but with savory or sweet fillings.

These so-called Hot Dog cakes have been a favorite treat since I was a kid, alongside Bánh Pate Sô (Vietnamese hot pies), Bánh Bao (steamed buns), and Bánh Flan (Vietnamese flan).

Vietnamese Hot Dogs

Beyond Vietnam, I’ve noticed that many people view Vietnamese Hot Dogs as Banh Mi Hot Dogs , which is a hot dog version of Banh Mi.

Besides the usual sausage and buns, they incorporate some essential Bánh Mì ingredients like Đồ Chua (carrot and daikon pickles), Vietnamese mayo, Vietnamese liver pâté, slices of jalapeno, cilantro, and a finishing touch of Maggi soy sauce and sriracha.

Banh Mi Hot Dogs
The Western version of Vietnamese hot dogs

However, when in Vietnam, if you’re on the hunt for authentic hot dogs, “Bánh Mì Hot Dog” is what you need to seek out.

If you simply ask for hot dogs, you’ll end up with the treat I’m introducing here: a triangular cake with savory or sweet fillings.

I find it fascinating how Vietnamese dishes can differ between the mainland and overseas, yet still share the same name, like Gà Roti or Lemongrass Chicken.

🍳 Kitchen Equipments

  • Handmixer
  • Sandwich maker (optional): You can use a waffle iron or just a nonstick skillet instead.

🍩 Ingredients

The batter for Vietnamese hot dogs is just like pancake batter. You can use your favorite pancake recipe, just cut back on the sugar.

American pancake batter usually relies on baking powder as a leavening agent, which works well. But in Asia, we prefer whipping the eggs to help the cake rise nicely.

The Batter:

Vietnamese Hot Dogs Ingredients
  • Eggs (room temperature)
  • Sugar
  • Milk (room temperature)
  • Melted Butter
  • All-purpose Flour (I used 405-type flour in Germany)
  • Vanilla Extract
  • Salt

The Filling:

  • Sausages
  • Liver Pâté: I used my Vietnamese liver pâté.
  • Cheese: Laughing Cow cheese, Mozzarella cheese, Chedda cheese.
  • Vietnamese pork floss (chà bông)

You can also use sweet fillings like Nutella, peanut butter, fruit jam, or pastry cream, but the savory fillings taste way better (confirmed by a German, lol).

📝 Instructions

Prepare the fillings

  • Slice the sausages.
  • Dice the Laughing Cow cheese (or any other cheese).

Prepare the batter

  • Combine the milk with melted butter and vanilla extract.
  • Beat the eggs with a pinch of salt on medium speed until tiny bubbles form. Gradually add the sugar in 3-4 portions to the mixture. Beat the eggs until the mixture thickens and turns a pale yellow color. As the liquid egg diminishes, the volume will increase, and the mixture will become quite foamy (about 5-6 minutes).
  • Once the egg mixture reaches ribbon consistency (when lifted, the mixture falls and forms a ribbon which slowly dissolves on the surface), drizzle the milk-butter mixture over the eggs while continuing to beat at low speed.
the ribbon stage
The ribbon consistency
  • Sift the flour over the bowl of eggs in two batches, continuing to beat the eggs at low speed to ensure the flour is evenly incorporated.
  • Once the flour is just combined, use a spatula to fold the mixture, scraping any leftover flour from the bottom of the bowl.

Cook the cakes

  • Preheat the sandwich maker. To enhance the flavor and create a nice crust, brush melted butter onto the mold. Once it’s hot enough, pour about 1 tbsp batter into the mold.
  • Place the fillings onto the batter.
  • Add more batter to cover up the filling.
Add the batter with some toppings.
Cover the topping with some batter.
  • Let it cook for 3 minutes or until no steam is coming from the sandwich maker.
  • Remove the cakes from the mold and enjoy!
Vietnamese Hot Dogs 1

Without the sandwich maker ?

If you don’t have a sandwich maker, you can use a waffle iron . The method is similar to making Bánh Xèo Waffles.

You can also use a nonstick skillet , similar to how you make Dorayaki (Japanese Pancakes with red bean filling).

Vietnamese Hot Dogs and Japanese Dorayaki are quite similar. Sometimes, I even cook Dorayaki batter and Anko (sweetened red bean paste) in the sandwich maker.

🍜 Easy Vietnamese Street Food you could make at home

  • Vietnamese Pandan Waffles (Bánh Kẹp Lá Dứa): These waffles are crispy on the outside, chewy and soft on the inside, and have a delightful pandan and coconut flavor.
  • Vietnamese Pizza (Bánh Tráng Nướng): A popular street food in Vietnam, it’s gluten-free and can be made in under 15 minutes.
  • Vietnamese Avocado Smoothie (Sinh Tô Bơ): Rich, creamy, and sweet, this smoothie is a refreshing treat, especially during a hot summer in Vietnam.
  • Vietnamese Stir-Fried Corn with Dried Shrimps (Bắp Xào): My favorite after-school snack, it’s a perfect blend of flavors and textures.

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts. And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

Vietnamese Hot Dogs

Vietnamese Hot Dogs (Triangle Cakes)

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Vietnamese Hot Dogs are far from their name. With no buns in sight, they resemble cakes with savory or sweet fillings. Simple to prepare, they're a beloved snack for every Vietnamese kid.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Cuisine Vietnamese
Servings 8 hot dogs

Equipment

  • 1 Handmixer
  • 1 Sandwich Maker (or a Waffle Iron or a nonstick skillet)

Ingredients
  

Batter (I highly recommend using a scale to measure the ingredients)

  • 3 eggs (room temperature)
  • Cup granulated sugar (80g)
  • 3 tbsp milk (room temperature)
  • 3 tbsp melted butter
  • ½ cup all-purpose flour (90g)
  • ¼ tsp salt
  • 1 tsp vanilla extract

Filling

  • Sausages
  • Cheese (Laughing Cow cheese, Mozzarella cheese, Chedda cheese)
  • Vietnamese pork floss (chà bông)
  • Liver Pâté
  • Sweet fillings (nutella, peanut butter, chocolate, fruit jam…)

Instructions
 

Prepare the fillings:

  • Thinly slice the sausages.
  • Dice the Laughing Cow cheese and any other cheeses.

Make the batter:

  • Mix the milk with melted butter and vanilla extract.
  • Whisk the eggs with salt on medium speed until tiny bubbles form. Gradually add the sugar in 3-4 portions to the mixture. Continue whisking the eggs until the mixture thickens and turns a pale yellow color. As the liquid egg reduces, the volume will expand, and the mixture will become quite foamy (approximately 5-6 minutes).
  • When the egg mixture achieves ribbon consistency (lifted, it falls and forms a ribbon that slowly dissolves on the surface), drizzle the butter-milk mixture over the eggs while continuing to beat at low speed.
  • Sift the flour over the bowl of eggs in two batches, continuing to beat at low speed to ensure even incorporation.
  • Once the flour is just incorporated, gently fold the mixture with a spatula, making sure to scrape any remaining flour from the bottom of the bowl.

Cook the cakes:

  • Preheat the sandwich maker. For added flavor and a crispy crust, brush melted butter onto the mold. Once it's hot enough, pour about 1 tbsp batter into the mold.
  • Add the fillings atop the batter, then pour another layer of batter to cover them.
  • Allow it to cook for 3 minutes or until no steam is releasing from the sandwich maker.
  • Take the cakes out of the mold and enjoy!

Notes

  • To use a waffle iron for cooking, check out my recipe for Bánh Xèo Waffles.
  • To use a nonstick skillet for cooking, refer to my recipe for Dorayaki.
     
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