Preheat the oven to 225°C. Line a baking sheet with parchment paper.

Wash and cut the potatoes into wedges, then spread them on the sheet. Season with salt, black pepper, paprika, and oil. Roast in the oven for about 25 minutes.

Wash and slice the cucumber into a bowl. Peel and thinly slice the red onion, then add it in. Finely chop the coriander and mix it in. Season with white wine vinegar and sugar.

Mix the mayonnaise with chili powder.

Prepare the seasoning sauce. Peel and grate the garlic into a small bowl. Add sugar, soy sauce, bbq sauce and white wine vinegar, and mix well.

Heat a frying pan with some oil. Add the pork and fry, stirring, for about 3-4 minutes. Pour the seasoning sauce into the pan and heat quickly while stirring.

Rinse and tear the lettuce. Warm the hot dog buns in the oven.

Spread chili mayonnaise on the buns. Fill the hot dogs with lettuce, pork, and vegetables.

Serve the Banh Mi hot dogs with roasted potato wedges.