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Banh Mi Charcuterie Board (Vietnamese Cold Cut Platter)

Banh Mi Charcuterie Board – a delightful spin on savoring Banh Mi. Perfect for appetizers or potlucks, let's share the Banh Mi feast together!

Prep Time
15 mins
Servings: 6
Course: Appetizer
Cuisine: Vietnamese

Ingredients

  • ½ pound Vietnamese pork roll (cha lua) (230g)
  • ½ pound Vietnamese Beef Roll (Chả Bò) (230g)
  • ½ pound Vietnamese Jambon (Giăm Bông) (230g)
  • ½ pound Vietnamese Headcheese (Chả Thủ) (230g)
  • ½ cup Vietnamese Mayo (120ml)
  • ½ cup Vietnamese liver pâté (120ml)
  • 1 cup Vietnamese Pickled Carrots & Daikon (Đồ Chua) (200g)
  • 2 French baguettes
  • Vietnamese Pork/Chicken Floss (optional)
  • cilantro
  • cucumber
  • jalapeno peppers

Instructions

One day ahead:
    Cup of Yum
  1. Thaw cold cuts in the fridge after taking them out from the freezer.
  2. Prepare Vietnamese Mayo, Pâté, and Đồ Chua (or grab them from the Asian market).
Party day prep:
  1. Slice the cold cuts into thin, round halves for a perfect bite.
  2. Slice the jalapeno pepper & cucumber.
  3. Toast and cut the French baguette into 1-inch (2.5cm) slices.
  4. Arrange the boards with all the delicious ingredients.
Enjoy:
  1. 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.