Banh Mi Charcuterie Board (Vietnamese Cold Cut Platter)
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Prep Time
15 mins
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Servings
6
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Course
Appetizer
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Cuisine
Vietnamese
Banh Mi Charcuterie Board (Vietnamese Cold Cut Platter)
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Banh Mi Charcuterie Board – a delightful spin on savoring Banh Mi. Perfect for appetizers or potlucks, let's share the Banh Mi feast together!
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Ingredients
- ½ pound Vietnamese pork roll 230g, aka cha lua
- ½ pound Vietnamese beef roll 230g, aka Chả Bò
- ½ pound Vietnamese cooked ham 230g, aka Giăm Bông
- ½ pound headcheese 230g, aka Chả Thủ
- ½ cup mayonnaise 120ml, Vietnamese style
- ½ cup liver pate 120ml, Vietnamese
- 1 cup pickled carrots 200g, Vietnamese style; aka Đồ Chua
- 1 cup pickled daikon 200g, Vietnamese style; aka Đồ Chua
- 2 baguette French
- floss optional, Vietnamese style, pork or chicken
- cilantro
- cucumber
- jalapeno pepper
Instructions
One day ahead:
- Thaw cold cuts in the fridge after taking them out from the freezer.
- Prepare Vietnamese Mayo, Pâté, and Đồ Chua (or grab them from the Asian market).
Party day prep:
- Slice the cold cuts into thin, round halves for a perfect bite.
- Slice the jalapeno pepper & cucumber.
- Toast and cut the French baguette into 1-inch (2.5cm) slices.
- Arrange the boards with all the delicious ingredients.
Enjoy:
- Spread pâté and mayo on a baguette slice. Add a tasty cold cut, cucumber, đồ chua, cilantro, and jalapeno for the perfect Banh Mi bite
Notes
- Chả Lụa is easily found at Asian markets; for other Vietnamese cold cuts, feel free to swap with your favorites.
- Vietnamese mayo and pâté could be substituted with your favorite ones, but I highly recommend making them at home for authentic flavors.
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