Gourmet Hotdog Rolls – Vietnamese Baguettes – Super-Crispy Crust, Super Soft Inside!!!

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Gourmet Hotdog Rolls - Vietnamese Baguettes - Super-Crispy Crust, Super Soft Inside!!!
Recipe type: Hot Dogs / Bread & Dough
Cuisine: Vietnamese
Serves: 8
These gourmet hotdog rolls are actually Vietnamese Baguettes. The super-crispy crust and beautiful soft center makes for perfect hotdog roll. The process is simple, however it is time-consuming, so I do suggest making at least this batch size to make it worth your while.
  • 540g Strong White flour
  • 400ml Water
  • 7.5ml Salt
  • 10ml Sugar
  • 20ml Fast acting dry yeast
  1. Place the strong white flour, salt, sugar and yeast in your mixer bowl. Place the bowl on your mixer and mix the dry ingredients together briefly.
  2. Add the water and allow the mixer to mix and knead for 8 minutes. If you're kneading by hand, knead for 10 to 12 minutes.
  3. Remove the bowl from the machine, scrape the dough down, cover the bowl with cling-wrap and let the dough rise for 60 minutes in a warm place.
  4. Rub a little oil onto your work surface. Turn the dough out and cut it into 8 equal pieces for regular rolls, or 4 for foot-longs.
  5. Working with oiled hands, fold each piece of dough in on itself 3 times, then transfer these to a baking sheet. Cover the baking sheet with an inverted roasting tin and allow these to rest for a further 20 minutes. This is the second rise.
  6. Make sure the work surface is still adequately oiled. Place one of the dough pieces on the surface and flatten it into a rectangle.
  7. Use your rolling pin to roll it out to a rectangle of 4 to 5 inches wide by about 8 inches long.
  8. Starting at the top, roll the dough down to form the roll. Roll the dough on the surface using your fingers to close the ends. Transfer the roll to your baguette pan or a baking sheet. Repeat this until all of the baguettes are formed.
  9. Time for the third rising.... lightly cover the buns lightly with cling-wrap and allow these to rise again for 45 to 50 minutes.
  10. Halfway through this time, start to pre-heat your oven to 230c or 450f.
  11. After the third rise, remove the cling-wrap and mist the rolls with water. Use a sharp knife or blade to slash 3 cuts into the tops of each roll. Spray the rolls again.
  12. Place a pan of water in the bottom of the oven.... place the buns in the center of the oven, and bake them for 20 to 25 minutes until golden.
  13. Remove the buns from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the buns to a wire rack.
  14. And there it is... beautifully crispy crust with light, soft and airy inside.... just waiting to become a gourmet hotdog.


Vietnamese Escargot. How to Make Traditional Vietnamese Snails.

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Vietnamese Escargot. How to Make Traditional Vietnamese Snails.
Recipe type: Snails / Escargot
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Vietnamese Escargot - Vietnamese Snails. The influence of the French occupation of Vietnam is evident in the Vietnamese cuisine. Despite this, the way in which the Vietnamese prepare snails / escargot is distinctly different from the French. This step-by-step demonstration will show show you exactly how to produce this spectacular dish.
  • 24 Burgundy Snails
  • 225g Extra lean pork, finely minced
  • 3 Lemon grass stalks, outer leaves in strips, insides finely minced
  • 4 Tbs Garlic chives, finely chopped
  • 25g Ginger, finely chopped
  • 1 Birds Eye chilli, de-seeded and finely chopped
  • 10ml Roasted sesame oil
  • Salt and pepper to season
  1. To start, you will need very lean, finely minced pork. Rinse the snails thoroughly, then chop them finely.
  2. Mince the garlic chives, the ginger, the chilli, and the inner stalks of the lemon grass.
  3. Take the outer leaves of the lemongrass and shred these lengthways.
  4. In addition measure out sesame oil.
  5. Place everything, except the shredded lemongrass, in a large mixing bowl. Season with salt and pepper, then mix until totally combined.
  6. Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the shell as far as it will go. Using your fingers, press some of the filling into the shell until the shell is full. Repeat this until all of the shells have been filled.
  7. Transfer the shells to your steamer, leaning them against one another to keep them as upright as possible.
  8. Put the lid on the steamer and steam over rapidly boiling water for 10 minutes.
  9. Remove the steamer from the heat, transfer the snails to platters and serve immediately with light soy sauce spiked with a little finely chopped chilli.


Street Style Mexican Corn

Learn to cook Street style Mexican corn on the cob

Street Style Mexican Corn
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
Learn how to make street style Mexican corn. This corn recipe is quick and easy.
  • 4 Fresh cobs / ears of corn
  • Butter for spreading corn (about 50g)
  • ½ Cup Mayonnaise
  • 1 Tsp Garlic Powder
  • ½ Tsp Paprika
  • ½ Hot pepper sauce (optional)
  • 100g (4oz) Mature Jack, cheddar (or parmesan) grated
  1. Remove the husk and strings from the corn
  2. Spread butter on the one side of each corn cob
  3. In a mixing bowl, combine the mayonnaise, garlic powder, paprika and hot pepper sauce
  4. Barbecue the corn over medium-high heat for 25 minutes, turning every 6 minutes
  5. The corn must take on color before turning each time
  6. Remove the corn from the grill and spoon the sauce over the corn
  7. Roll the corn in the sauce to coat it entirely
  8. Sprinkle the cheese over the corn and serve


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