Banh Mi Hot Dogs
Mix together rice vinegar, sugar, and salt in a bowl.
Add carrots and toss until combined.
Let stand at room temperature for 30 minutes, stirring occasionally.
Prepare a medium-hot grill.
Grill the hot dogs over medium-high heat and keep turning them often, until lightly charred.
Move the hot dogs to indirect heat to keep warm.
Brush the buns with butter, both insides and outsides. Grill them until lightly toasted.
Serve the hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeño, cucumbers, and cilantro.