Banh Mi Charcuterie Board (Vietnamese Cold Cut Platter) - Savour the Pho

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Banh Mi Charcuterie Board on a table

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!

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Prep Time: 15

Course: Appetizer

Cuisine: Vietnamese

Servings:

Author: Cielle

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.

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