This is a riff on the wonderful Vietnamese Bahn Mi –  individual sized crunchy baguettes warm from the oven stuffed with protein, peanuts, tons of herbs and some vegetable pickle. This one is inspired by an amazing vegan one that I had in Hanoi. It has two types of pickle -  a sixty minute one, and a two hour one. Both keep well in the fridge for a few days. This recipe gives the option of hotdog buns or baguettes, each bringing  different textures to the dish. Small veggie burgers would also work brilliantly instead of bought hot dogs.

Quick Pickled Carrot and Cucumber:

100ml Japanese rice vinegar (or cider vinegar)

100mls mirin

25g sugar

10g salt

½ cucumber, very finely sliced

5 dill stalks

1 carrot, sliced into thin batons

Sauce:

4 tbsp crème fraiche

1 teasp fish sauce

2-4 pinches of cayenne pepper, according to taste

½ lime, finely zested

½ teasp white pepper

½  teasp agave nectar/caster sugar

Hot Dogs:

4 veggie hotdogs (Ikea do decent ones) 

4 small baguettes or hot dog buns

Toppings:

4 heaped tbsp chopped roasted peanuts

4 sliced spring onions, white parts only

Large handful of coriander leaves, chopped

Large handful of Thai basil leaves, sliced

• To make the pickles: In a small bowl, combine the vinegar, mirin and sugar and salt. Add 50mls of boiling water. Stir until the sugar is everything is dissolved, then top up with 150mls cold water. Put the dill stalks  and cucumber in one glass container, and the carrot in another glass one. Divide  the pickle liquid between both vegetables and stir well. Leave the carrot for 60 minutes, then drain the pickling liquid away. Leave the cucumber for 90-120 minutes, then drain the pickling liquid away and discard the dill.

• Meanwhile, combine the sauce ingredients. Set aside, so that the flavours infuse

• When almost ready to serve, heat the oven to 95c and warm the buns/baguettes on a low heat in the oven. Meanwhile fry the hotdogs/burgers for 4-5 minutes on each side over a medium hear until golden 

• Split the baguettes/ buns open and drizzle with the sauce.  Add the hotdog then top with the onions, pickled veg, herbs, peanuts and trickle over more sauce. Serve immediately