BANH MI IS A RELIGION !!
I’m absolutely hooked on this Banh Mi Charcuterie Board! It’s my top choice for meals and hosting because it’s incredibly easy to assemble.
It’s a gorgeous Vietnamese cold cut platter paired with heavenly delicious Vietnamese mayo and liver pâté – a surefire way to impress and get everyone chatting!
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Banh Mi Charcuterie Board – Sharing the Banh Mi feast with all!
Bánh Mì, Phở, and Coffee are global ambassadors of Vietnamese cuisine worldwide.
In Vietnam, these three iconic dishes have evolved into numerous variations:
For Phở: In addition to Chicken Phở and Beef Phở, there are:
For Coffee: Alongside the famous Vietnamese Iced Coffee , don’t miss out:
For Bánh Mì:
This Banh Mi Charcuterie Board isn’t a creation of mainland Vietnamese but rather an idea from overseas Vietnamese.
The deconstructed version of Bánh Mì makes for a fantastic way to share a Bánh Mì feast at a party.
What Are Vietnamese Cold Cuts?
Vietnamese Cold Cuts encompass a variety of cured meats and sausages that are integral to Vietnamese cuisine, influenced by French colonialism. In addition to staples like Bánh Mì and coffee, popular French-Vietnamese dishes include Flan, Pandan Waffles, and Pâté Chaud.
The Vietnamese term for these cold cuts is Thịt Nguội. They are not only featured in Bánh Mì but are also essential for festive occasions, whether it’s a lively gathering, a family celebration, or the 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 near a vibrant Vietnamese community, chances are you can find these cold cuts in the freezer aisle of a Vietnamese market. Chả Lụa is particularly popular, and if you can’t find some of the other ingredients, feel free to substitute them 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)
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.
- Baguettes: Both Vietnamese baguettes and French baguettes work perfectly.
- Mayo: Often referred to as the “butter for Banh Mi” due to its creamy texture. While any mayo will suffice, I strongly recommend making your own Vietnamese Mayo – it takes just a few minutes and adds an extra layer of flavor.
- Vietnamese Liver Pâté: Another homemade delight. While it takes some effort, making a sizable batch to freeze for months is rewarding. Vietnamese pâté also pairs wonderfully with Xôi Mặn (savoury sticky rice).
- Đồ Chua: a Banh Mi isn’t complete without some carrot & daikon pickles.
- Pork/Chicken Floss (Chà Bông/Ruốc): Optional.
- Herbs & Veggies: cilantro, cucumber and jalapeno peppers
How to arrange the Banh Mi Board
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!
Substitutes
More companions for your Banh Mi board:
MEAT
SPREAD
BREAD & CRACKERS
FAQs
More Asian ideas for potluck parties
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 !!