The No.1 Cold Cut Combo Banh Mi Recipe
This The No.1 Cold Cut Combo Banh Mi recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.
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Cooking tools:
- Griddle
- Food processor
- Kitchen scale
- Hotel pan
- Roasting pan
- Fine-mesh sieve
- Pot
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Nonreactive container
- Clear container
- Plastic container
- Bread knife
- Chef's knife
- Cutting board
- Baking sheet
- Whisk
- Spoon
- Spatula
- Offset spatula
- Measuring cup
- Measuring spoon
- Pitcher
- Plate
Ingredients
- 1 1/2 pounds ground pork shoulder, preferably Niman Ranch
- Sea salt
- black pepper
- Neutral oil, for cooking
- 12 ounces chicken livers
- 1 medium shallot, sliced
- 3 cloves garlic
- 1/4 cup rendered pork fat
- 1 teaspoon five-spice powder
- 1 pound smoked ham hocks
- 5 grams gelatin powder
- 4 cups sugar
- 4 cups white vinegar
- 1/4 cup sea salt
- 1 pound carrots, cut into matchsticks
- 8 ounces daikon radish, shredded
- Four 8- to 10-inch French baguettes
- 1/2 cup mayonnaise
- 2 small cucumbers, thinly sliced
- 4 to 8 slices smoked bologna
- 1/2 bunch cilantro, big stems removed
- 2 small jalapeño, thinly sliced into rounds
- Gluten-free soy sauce, preferably Kikkoman
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