Banh Mi Charcuterie Board (Vietnamese Cold Cut Platter)

BÁNH MÌ IS A RELIGION !!

I’m obsessed with this Bánh Mì Charcuterie Board—it’s my ultimate go-to for casual meals and hosting. Why? Because it’s effortless to put together and so entertaining!

Picture this: a stunning platter of Vietnamese cold cuts, creamy Vietnamese mayo, and rich, velvety liver pâté. It’s more than just a meal—it’s a conversation starter and guaranteed crowd-pleaser!

Bánh Mì is the ultimate grab-and-go breakfast in Vietnam, right up there with Phở and Vietnamese coffee as a global icon of Vietnamese cuisine.

The idea of a Bánh Mì Charcuterie Board, however, comes from the resourceful diaspora community rather than the homeland.

It’s such a creative spin—taking a humble street sandwich and reimagining it as a vibrant, shareable feast! Best of all, this deconstructed Bánh Mì is incredibly easy to prepare and comes together in no time.

What Are Vietnamese Cold Cuts?

Vietnamese cold cuts, or Thịt Nguội, are a diverse selection of cured meats and sausages deeply rooted in Vietnamese cuisine, with influences from French colonialism.

These savory delights aren’t just staples in Bánh Mì sandwiches—they also play a starring role in festive occasions, from lively gatherings to family celebrations and even Tet holiday feasts.

Some popular Vietnamese cold cuts include:

Chả Lụa (Vietnamese Pork Sausage): Silky, steamed pork sausage wrapped in banana leaves.

Chả Bò (Beef Sausage): A firm, flavorful beef version with a peppery kick.

Chả Quế: A Vietnamese pork sausage flavored with cinnamon (quế).

Nem Chua (Fermented Pork): Tangy, spicy fermented pork often wrapped in banana leaves.

Giăm Bông (Jambon, Vietnamese Ham): Cured pork with a mild, savory flavor.

Giò Thủ (Vietnamese Head Cheese): Made from pork head meat, gelatin, and spices, this cold cut has a unique, tender texture.

If you’re near a lively Vietnamese community, you’ll likely spot these cold cuts in the freezer section of a local Vietnamese market. Chả Lụa is especially popular, but if you can’t find some of the other varieties, feel free to substitute with your favorite sausage, headcheese, or ham.

Other Ingredients for the Banh Mi Board

Ingredients for Banh Mi Charcuterie Board

Baguettes: Both Vietnamese baguettes and French baguettes work wonderfully.

Mayo: Known as the “butter for Bánh Mì” because of its creamy texture. While any mayo works, I highly recommend making your own Vietnamese mayo—it takes just minutes and adds an extra burst of flavor.

Liver Pâté: While it takes a little effort, making a big batch of Vietnamese liver pâté to freeze for future use is totally worth it.

Đồ Chua: No Bánh Mì is complete without the classic Đồ Chua (pickled carrots and daikon).

Pork/Chicken Floss (Chà Bông/Ruốc): Optional, but a great addition.

Herbs & Veggies: Fresh cilantro, cucumber, and spicy jalapeños for that perfect balance.

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

Vietnamese Lemongrass Chicken
Roasted Pork Belly (Thịt Heo Quay)
Char Siu (Chinese BBQ Pork)
Egg Rolls (Chả Giò)
Vietnamese Grilled Sausage Skewers (Nem Nướng)

SPREAD

Laughing Cow Cheese
Japanese Mayo
Sriracha Mayo
Salted Butter

BREAD & CRACKERS

Pâté Chaud (Vietnamese meat pies)
Crostinis (Italian toasts)
Grissinis (Italian breadsticks)
Crackers
Mini pretzels

FAQs

How long can the cold cuts and mayo stay safe at room temperature?

The USDA recommends not leaving meats and fresh mayo out at room temperature for more than two hours. This means you have plenty of time to enjoy the charcuterie board at your gathering, but remember not to leave it out all day!

More Asian ideas for potluck parties

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**

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**

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 — **Bắp Xào**
(Vietnamese stir-fried corn with dried shrimps)

Delicious Vietnamese Chicken Rice Paper Rolls - A delectable blend of tender chicken, fresh veggies, and aromatic herbs wrapped in delicate rice paper. — **Chicken Spring Rolls**

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