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BANH MI IS A RELIGION !!

I’m absolutely loving this Banh Mi Charcuterie Board! It’s become my go-to for both meals and hosting because it’s super simple and a breeze to put together.

It’s a gorgeous Vietnamese cold cut platter paired with heavenly delicious Vietnamese mayo and pâté – a surefire way to impress and get everyone chatting!

I’ve got this awesome post all about Bánh Mì – my absolute favorite Vietnamese street food!

I spill the beans on how to whip up a super authentic Banh Mi at home and throw in some fantastic local spots to enjoy this goodness in Vietnam.

The Banh Mi Charcuterie Board is my latest obsession! It’s like the Banh Mi feast for everyone.

🙋‍♀️ What exactly are Vietnamese Cold Cuts?

Vietnamese cuisine was influenced by the French during the period of colonization. Just like the famous Cà Phê Sữa Đá (Vietnamese iced coffee), Bánh Mì is a tasty blend where Vietnamese folks stuff a baguette with local ingredients.

I’ve curated a selection of intriguing French-Vietnamese dishes that are sure to impress you.

Bánh Mì Thịt Nguội is the most popular one, where Thịt Nguội is the Vietnamese term for cold cuts. So, Vietnamese cold cuts essentially include all Vietnamese-style ham and sausages.

These cold cuts aren’t just reserved for Bánh Mì – they’re the life of the party! Whether it’s a booze-filled gathering, a family bash, or during Tet Holidays.

On my Vietnamese Banh Mi charcuterie board today, you’ll find:

Chả Lụa (Vietnamese pork roll / Vietnamese ham)
Chả Bò (Vietnamese beef roll)
Giăm Bông (Vietnamese jambon)
Chả Đỏ (Vietnamese red headcheese)

If you live close to a bustling Vietnamese community, there’s a good chance you could find these cold cuts from the freezer aisle in a Vietnamese market. Chả Lụa tends to be quite popular, and if you can’t track down some of the other ingredients, feel free to substitute with your favorite sausage, headcheese or ham.

Some other choices for Vietnamese cold cuts:

Chả Quế (Vietnamese cinnamon pork roll)
Chả Bì (Vietnamese pork roll with pork skin)
Chả Gà (Vietnamese chicken roll)
Chả Cá (Vietnamese fish cake)
Chả Nguội / Chả Thủ (Vietnamese Headcheese)
Nem Chua (Vietnamese fermented pork)

More about Vietnamese food & travel:

How to use Vietnamese herbs in Vietnamese cuisine — Vietnamese Herbs 101

Best Vietnamese Coffee Brands worth buying

Rice paper tips from a Vietnamese — How To Wrap Vietnamese Spring Rolls (Fresh & Fried)

Vietnamese Souvenirs & Gifts — Vietnamese Souvenirs & Local Gifts for your trip

🥖 Other Ingredients for the Banh Mi Board

Beyond the cold cuts, let’s add the finishing touches to create the ultimate satisfying Banh Mi Charcuterie Board.

Ingredients for Banh Mi Charcuterie Board

Baguettes: Since we’re doing a twist on the traditional Banh Mi by not stuffing it, French baguettes work perfectly.
Mayo: Also known as the “butter for Banh Mi” because of its creamy texture. While any mayo will do, I highly recommend making your own Vietnamese Mayo – it only takes a few minutes and adds that extra oomph.

A close-up photo of homemade Vietnamese Mayo, a creamy and rich sauce used in Vietnamese cuisine. It has a smooth and velvety texture, perfect for enhancing the flavor of Banh Mi sandwiches and other Vietnamese dishes. — Vietnamese Mayo

Vietnamese Liver Pâté: Another homemade gem. Sure, it takes a bit of time, but whip up a big batch and stash it in the freezer for months. Vietnamese pâté is a very versatile ingredient since it could pair perfectly with many dishes like:
- Xôi Mặn (savoury sticky rice)
- Pâté Chaud (Vietnamese meat pies)
- Bò Né (Vietnamese steak and eggs)

A captivating photo showcasing a Vietnamese pate, exuding a creamy texture and rich flavor. The pate is beautifully presented with garnishes, reflecting the authentic Vietnamese culinary tradition. Its smooth consistency and decadent appearance make it an enticing choice for any food enthusiast. — Vietnamese Liver Pâté

Đồ Chua: a Banh Mi isn’t complete without some carrot & daikon pickles.

Do chua (vietnamese pickled carrot and daikon) in a jar. — Đồ Chua (Vietnamese Pickled Carrots & Daikon)

Pork/Chicken Floss (Chà Bông/Ruốc): Totally optional. You can either buy it or try making it yourself for that extra flair.
Herbs & Veggies: cilantro, cucumber and jalapeno peppers

📝 How to arrange the Banh Mi Board and enjoy

A day before:

Thaw the cold cuts in the fridge if you got them from the freezer at the Asian market.
Prepare the Vietnamese Mayo, Vietnamese Pâté, and Đồ Chua (or grab them from the Asian market).

On the party day:

Slice the cold cuts: I like to cut the cold cuts into thin, round slices, then halve them to create half circles.
Slice the cucumber and jalapeno pepper.
Toast and slice the French baguette into 1-inch (2.5cm) rounds.
Arrange the boards with all ingredients

How to enjoy:

Take a baguette slice, slather on some pâté and Vietnamese mayo. Top it off with a delicious cold cut, followed by cucumber, đồ chua, cilantro, and jalapeno… There you have it – your perfect Banh Mi bite is good to go!

🌟 My Pro-Tips

If you’ve got some extra time on your hands, you could prepare some more delightful companions for your Banh Mi board like:

Roasted Pork Belly (Thịt Heo Quay)
Vietnamese Lemongrass Chicken: easy peasy and oh-so-delicious
Char Siu (Chinese BBQ Pork)
Vietnamese Grilled Sausage Skewers (Nem Nướng): store-bought Nem Nướng is easily found.

And if you have an extra stash of Vietnamese pâté ? Spruce up the board with some crackers – they’re a fantastic match for the Vietnamese liver pâté!

🌟 How long can the cold cuts and mayo sit out on the charcuterie board?

The USDA recommends not leaving meats and fresh mayo out at room temperature for more than two hours. That gives your gathering ample time to enjoy the charcuterie board without feeling hurried, but remember not to leave it out all day!

Some Vietnamese Potluck Ideas:

A platter of Hanoi spring rolls, showcasing their crispy golden exterior and flavorful filling, served with a side of dipping sauce — Nem Rán (Hanoi Fried Spring Rolls)

Close-up photo of a plate of sizzling Bap xao, a popular Vietnamese stir-fried corn dish. The dish features golden kernels of corn sautéed with dried shrimps, scallions and butter — Vietnamese stir-fried corn with dried shrimps (Bắp Xào)

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce. — Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Vietnamese fish sauce chicken wings, cooked in an air fryer. Crispy, golden-brown wings with a glossy sauce. Vibrant colors, enticing aroma, and delightful flavors. — Air fryer Fish Sauce Chicken Wings

I’m the creator of Savourthepho, and my goal is to bring Vietnamese and Asian cooking closer to you. If you find this recipe helpful, kindly leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below. Your support means a lot to me as a new blogger.. Don’t forget to subscribe my Substack Free Newsletter Not a boring Pho , where I provide insightful content to demystify Vietnamese cooking and share exclusive Asian fixes not found on Savour the Pho. Let’s engage in more meaningful conversations.

Cielle