BÁNH MÌ IS A RELIGION!!
I’m obsessed with this Banh Mi Charcuterie Board—it’s my lazy-day hero and party favorite.
Think Vietnamese cold cuts, creamy mayo, silky liver pâté, crusty baguette, crunchy pickles, and herbs. DIY Bánh Mì heaven!
Bánh Mì Charcuterie Board – Let’s share the Bánh Mì love! 🥖
If you’ve ever had a proper Banh Mi in Vietnam, you know it’s the ultimate grab-and-go breakfast—right up there with Pho and a cup of strong Vietnamese iced coffee. True national icons!
This Bánh Mì Charcuterie Board, though? A brilliant twist from the ever-creative Vietnamese diaspora. Turning a humble street sandwich into a colorful, build-your-own platter for everyone to share—how can you not love that?
It’s fun, vibrant, and looks stunning. Best part? Zero cooking required. Just slice, spread, stack, and serve. Easy, delicious, and so very Bánh Mì. 💛
Ingredients
Vietnamese Cold Cuts
Thịt Nguội (cold cuts) may look humble, but they’re the heart and soul of Vietnamese deli culture. Blending a hint of French charcuterie with Vietnamese creativity, these cold cuts are full of personality—never boring, always delicious.
You’ll see them tucked inside Bánh Mì, but they also steal the show at family feasts and Tết (Lunar New Year) spreads.
Here are the classics:
Chả Lụa – smooth, springy pork sausage steamed in banana leaves.
Chả Bò – bold, peppery beef sausage.
Chả Quế – pork sausage kissed with cinnamon (trust me, it works!).
Nem Chua – tangy, spicy, and addictive.
Giăm Bông – Vietnamese-style ham, mild and savoury.
Giò Thủ – the fun one: tender, gelatinous, full of flavor.
If you’re lucky enough to live near a Vietnamese market, you’ll probably find these in the freezer section—Chả Lụa is the one you’ll always spot.
And if all else fails, swap in your favourite ham, sausage, or anything cold-cut-y.
Other Goodies for Your Bánh Mì Board
Baguettes: Both Vietnamese and French baguettes are perfect—just make sure they’re crusty on the outside and fluffy inside.
Vietnamese Mayo: I call this the butter of Bánh Mì.
Vietnamese Liver Pâté: Yes, it’s a bit of effort. But make a big batch and stash it in the freezer.
Vietnamese Pickled Veggies (Đồ Chua): Non-negotiable. The crunch and tang make every bite sing.
Pork or Chicken Floss (Chà Bông/Ruốc): Totally optional, but if you want to go all out—add it.
Herbs & Veggies: Fresh coriander, crisp cucumber, and fiery jalapeños—because that’s how you nail that authentic Bánh Mì balance.
How to Arrange Your Bánh Mì Board
The day before:
- Thaw: Thaw the cold cuts in the fridge if you bought them frozen from the Asian market.
- Prep: Make the Vietnamese Mayo, Vietnamese Pâté, and Đồ Chua (or cheat and grab them from the market—no judgment here!).
On party day:
- Slice the cold cuts: I like to cut them into thin rounds, then halve them into neat little half-moons—perfect for layering.
- Prep the veggies: Slice up cucumber and jalapeños for that fresh crunch and heat.
- Toast the baguette: Slice your French baguette into 1-inch (2.5 cm) rounds and give them a light toast for extra crispiness.
- Assemble: Lay everything out on your board—cold cuts, pâté, mayo, herbs, pickles—make it look abundant and irresistible!
How to Eat (aka the fun part!):
- Enjoy: Grab a slice of baguette, slather on pâté and Vietnamese mayo, top with a cold cut, then pile on cucumber, Đồ Chua, cilantro, and jalapeño. One bite and… HELLO, perfect Bánh Mì heaven!
Substitutes & Extras for Your Bánh Mì Board
There are so many types of Banh Mi in Vietnam—so feel free to mix, match, and make it your own.
MEAT
SPREAD
BREAD & CRACKERS
FAQs
More true-to-Vietnam flavors
Goi Cuon (Spring Rolls with Hoisin Peanut Sauce)
Banh Xeo (Sizzling Pancakes)
Bun Bo Hue (Spicy Beef Noodle Soup)
Bun Moc (Pork Meatball Noodle Soup)
Bo Ne (Steak & Eggs)
Banh Cuon (Steamed Rice Rolls)
Hu Tieu Bo Kho (Vietnamese beef stew with tapioca noodles)
Banh Mi Charcuterie Board (Vietnamese Cold Cut Platter)
Ingredients
- ½ pound Vietnamese Pork Roll (Chả Lụa) (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:
- 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.
That’s a genius idea, I will try in my upcomming new year party. Thanks for ur sharing
Thank you!!! Tết is coming; you should give it a try for the family party !!