Belly Dog with Pickled Green Papaya

Adapted by
December 2010
Yield: 6 Servings


Pickled Green Papaya
½ cup rice wine vinegar
¼ cup granulated sugar
¼ cup water
1 teaspoon salt
1 tablespoons green papaya, thinly sliced on a mandolin
Curry Mayonnaise
8 ounces plain mayonnaise
1 tablespoon togarashi
2 tablespoons minced garlic
1 teaspoon sambal
2 tablespoons chopped cilantro
1 tablespoon curry powder
Zest of 1 lime
½ cup lime juice
2 to 3 teaspoons fish sauce
To Assemble and Serve
12 ounces egg noodles
4 tablespoons vegetable oil
6 hot dogs
6 buns


For the Pickled Green Papaya:
Bring the vinegar, sugar, water, and salt to a boil until the sugar dissolves. Pour this mixture over the papaya. Reserve for pickup.

For the Curry Mayonnaise:
Combine the mayonnaise with the togarashi, garlic, sambal, cilantro, curry powder, lime zest, lime juice, and fish sauce. Reserve for pickup.

To Assemble and Serve:
Bring a pot of water to the boil. Blanch the egg noodles in boiling water for about 1 minute, or until al dente. Shock the egg noodles in ice water to cool them. Drain, and dress them with half the vegetable oil to prevent sticking. Divide the noodles into 6 2-ounce portions. Warm the hot dogs in boiling water until hot.

Heat the remaining vegetable oil in a large frying pan. Working with 2 portions at a time, brown the egg noodles until crisp on the bottom. Lay the crisped egg noodles on top of the hotdog bun. Dress the egg noodles with 1 to 2 tablespoons of the Curry Mayonnaise. Lay the hot dogs on top and garnish with 3 tablespoons of the Pickled Green Papaya.