Chef Jamie Bissonnette, of Toro in New York, NY, shared his recipe for Vietnamese Bologna with Tasting Table. Made with pork shoulder and fat back ground with palm sugar, fish sauce and Thai chilies – this bologna is a common building block in banh mis. Bissonnette also likes to julienne it for stir-fries or cut it into wedges and toss with squid for a Southeast Asian surf and turf.
Click here for the Vietnamese Bologna recipe.
Click here to learn more about Chef Jamie Bissonnette’s charcuterie.