This Vietnamese Banh Mi Charcuterie Board is an easy deconstructed variation on banh mi cold cut sandwiches, featuring an assortment of meat, veggies and sliced baguette.
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What is banh mi?
Why you'll love this recipe
This recipe for a Banh Mi platter is:
Super simple and easy: just take the elements of a banh mi sandwich and arrange it artfully on a board.
Adaptable: like any charcuterie board, you can add whatever you like to the platter, just like this banh hoi platter.
Great for parties or celebrations: it's fun to assemble, and you can easily make it ahead of time. It's also a fantastic way to have guests help themselves to whatever they like.
Ingredients you'll need
- banh mi baguette: you can use also use store-bought French baguette if you like; sliced
- assorted cold cuts: cha lua (Vietnamese pork roll), headcheese, xiu mai (Vietnamese pork meatballs)
- liver pate: optional
- cucumber: sliced
- do chua: Vietnamese pickled daikon and carrot
- jalapeno: sliced; optional (omit if you don't like spicy)
- cilantro: optional
- butter/mayo/Maggi sauce
You can get these ingredients at your local Asian supermarket or Vietnamese grocery stores.
Optional additions & substitutions
Try adding grilled lemongrass pork, beef, chicken, or tofu.
Instead of sliced baguette, you can do a variation with mini banh mi baguettes or even crackers.
How to serve
Take a baguette and slather with liver pate/mayo/butter, add your choice of toppings and enjoy.
How to store
Enjoy the Banh Mi charcuterie board ideally within 1-2 hours of preparation (*especially cold cuts, and if you live in a warm climate).
Discard any leftover cold cuts/refrigerated items if left sitting out at room temperature for an extended period of time.
Any other leftovers should be placed in an airtight container in the fridge for up to 1 day.
Start with a small board; add the ingredients and build it up. It's better to have a small board that is full rather than a large board that is sparse.
Rustic is totally fine. Arrange it however you like. I like to start with the bigger items, and then nestle the smaller item in between.
You can adjust the amount of ingredients to suit the number of guests you are serving. Scale up to serve more; scale down for less.
If you don't like a certain ingredient, omit it.
For wet ingredients, such as do chua (pickled veggies), mayo or butter, place them into a small bowl or dish.
Add small spoons or butter knives for guests to use to spread the condiments.
Other Vietnamese-style recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Banh Mi Charcuterie Board
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Assorted cold cuts (meat)/condiments:
- cha lua (Vietnamese pork roll) sliced
- headcheese sliced
- xiu mai (Vietnamese pork meatballs)
- liver pate optional
- Maggi sauce
- Arrange the ingredients on a clean wooden board or platter and serve.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.