What are Vietnamese style hot dogs? You might wonder, right? These hot dogs are totally different from American versions. They are made from light, fluffy batter that resembles the sponge cake with variety of fillings. I don’t know the history behind the name because they are not only filled with hot dogs but also with dried shredded meat and cheese. You can pick one filling or even mix and match them together. I particularly like mine filled with shredded dried meat w/ cheese (it’s totally off guard and has nothing to do with the name ‘hot dogs’, I know, but who cares, it tastes awesome that all it matters).

I’ve been trying to find the perfect recipe that reminds me of my precious childhood memory about these little delicious hot dogs. After many attempts and finally, today, I proudly present to you my version of this ‘adorable’ street food. I don’t know about you but I always make an effort and resemble the flavor as much as I could all of the food that belonged to my younger self. And I will not stop until I find the right one. I would not say it’s the best recipe for you (though it is for me, obviously) but it’s worth a try, especially if you are Viet 8x generation and were once eat these from a street vendor after school.

On the other hand if you never had one of these before, it’s still worth a shot. It’s a good alternative for pancakes and a better twist from traditional Western hot dogs. A hot dog bun is replaced by a moist, light and fluffy sponge cake. I’ve tried many batters and mixing methods, at the end, separated foam mixing method is the best option. It recalls exactly what I had from my childhood hot dogs: the texture, the flavor and especially the memory. Almost everyday, after picking me and my little sister from school, my aunt stopped by a street vendor which was the one and only that we ate from and bought few hot dogs for us. I was so upset that I could not find any of these in the States, and later I found out that, the hot dogs that I thought of absolutely are irrelevant to the hot dogs that they sell here.

The most important thing in making the batter that you should keep in mind is you must have all ingredients and equipment ready before you begin to fold the batter. The faster you work with the batter, the less the batter loses its volume. Also, while whipping the egg whites, use medium or high speed setting until the whites form medium peaks.You should avoid them to be beaten to stiff peaks because at that point, egg whites are less elastic and more difficult to incorporate. They will break down easily and will not develop a stable texture after baking.

I try to be very specific in each step in my recipe, I hope it could help you in remaking your own historical childhood hot dogs. And if you still do not think of making them up to this point, I’m begging you get up, wrap some eggs and flour and just do it (imagine my eyes are widened and wink at you right now – ok, it sounds and may look creepy but it’s the best effort I could think of to woo you into making these lip smacking hot dogs).

vietnamese hot dog

Vietnamese Style Hot Dogs

The most important thing in making the batter that you should keep in mind is you must have all ingredients and equipment ready before you begin to fold the batter.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Snack
Cuisine Vietnamese
Servings 2 people


  • Sandwich maker


Hot dogs batter

  • 4 oz AP Flour
  • 4 ea eggs
  • 3 oz sugar
  • 1/2 ea lime juiced
  • butter as needed


  • hot dogs or sausages cut into pieces
  • dried pork floss chà bông
  • cheese cube or grated cheese


  • Separate egg yolks and egg whites.
  • Combine the yolks and 1.5 oz sugar, whip on medium speed while mixing with the whip attachment. Beat until a paste has formed.
  • In a separate bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1.5 oz of sugar and juice from 1/2 lime to the egg whites. Whip until medium peaks form.
  • Turn on sandwich maker to warm it up.
  • Use a large spatula to fold half of the beaten egg whites into the yolk mixture to lighten it and make its consistency more akin to the whites. Quickly fold the remaining whites into the yolk mixture. The more quickly the two egg mixtures are incorporated, the less the amount of volume lost.
  • Fold sifted flour into the egg mixture gently and gradually, but quickly to prevent excessive lost of volume.
  • Lightly coat sandwich maker with soft butter. Fill each mold slightly more than half way with batter, add your desired filling hot dogs, shredded dried meat, or cheese. Add more batter to cover up the filling. Cook according to each maker setting. Serve hot by themselves or with your favorite homemade syrup. Enjoy!
Keyword Hot dogs, Vietnamese Food