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!
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.
Tried this recipe?Let us know how it was!