The Bánh Mì charcuterie board brings together the creative flavors of Vietnamese street food with the visually pleasing presentation of a charcuterie platter. This flavorful fusion makes for an exciting new way to enjoy the iconic Bánh Mì sandwich ingredients.
Bánh Mì is a Vietnamese sandwich that originated during the French colonial period when the baguette was introduced to Vietnam. The light and crisp French bread combined with Vietnamese meats, pâtés, pickled vegetables, fresh herbs, and spicy condiments to create a sandwiches that’s both rich in diverse textures and bright, bold tastes.
The Bánh Mì charcuterie board brings these two concepts together for a fusion that’s creative, customizable, and full of exciting Vietnamese flavors. Read on to learn all about assembling this unique charcuterie board.
What Makes the Bánh Mì Charcuterie Board Unique?
Bánh Mì is a Vietnamese street food staple, featuring a baguette spread with savory Fillings like cured meats, pâté, pickled Vegetables and fresh Herbs. A charcuterie board adapts these iconic flavors into a shareable appetizer presentation.
The Bánh Mì charcuterie board combines the best elements of:
- Bánh Mì sandwich fillings
- Charcuterie and cheese boards
- DIY spreads for guests
By serving the components separately on a platter, you can mix and match flavors family-style.
The Bánh Mì Charcuterie Board: Ingredients
To assemble an authentic and delicious Bánh Mì charcuterie board, you’ll need the following components:
Bánh Mì Breads
Bánh Mì is all about contrasting textures, so offer an assortment of breads:
- Individual mini baguettes – The classic vehicle for Bánh Mì fillings. Mini baguettes can be sliced lengthwise and stood up on the board.
- Bánh Mì crostini – Crisp baguette slices that have been brushed with oil and toasted.
- Rice crackers – These add crunch and are gluten-free. Look for seasoned rice crackers for extra flavor.
Vietnamese Meats
No Bánh Mì is complete without the sandwich’s signature meats. Opt for thinly sliced and/or cured meats:
- Cha lua (Vietnamese pork loaf) – This steamed pork loaf has a soft, cake-like texture.
- Thịt nguội (poached pork belly) – Tender poached pork belly is a delicious Bánh Mì staple.
- Xá xíu (Chinese barbecued pork) – Sweet and sticky roasted pork.
- Chả lụa (Vietnamese pork sausage) – Garlicky sausage adds hearty flavor.
- Pâté – Smooth pork and chicken liver pâté.
Veggies, Herbs & Pickles
Balance the rich meats with an array of fresh and pickled vegetables:
- Cucumber – Cool, crisp fresh cucumber slices.
- Carrot & daikon – Quick pickled carrot and daikon radish matchsticks.
- Jalapeño – Spicy sliced jalapeños.
- Cilantro – Fresh cilantro leaves.
- Mint – Bright mint leaves.
- Bean sprouts – Crunchy and slightly peppery.
Extras
Don’t be afraid to add other items that complement or add flare:
- Sriracha – A salty, garlicky and tangy hot sauce.
- Hoisin sauce – Sweet and savory dipping sauce.
- Lime wedges – Bright acidity.
- Chili oil – Adds flavorful heat.
- Crushed peanuts – Toasty crunch.
Assembling the Bánh Mì Charcuterie Board
When arranging your Bánh Mì charcuterie board, keep these tips in mind:
- Section your ingredients – Group items together and leave space between sections. This helps guide guests when assembling their own Bánh Mì bites.
- Highlight star ingredients – Draw attention to the core Bánh Mì meats, breads and veggies by placing them centrally.
- Mind the textures – Intermix soft and crispy ingredients throughout the board to create an appealing tactile experience.
- Drizzle creatively – Use squeezable condiment bottles to drizzle zigzags of sriracha, hoisin and chili oil over the board.
- Include small utensils – Provide little spreaders, spoons, and tongs to easily pick up ingredients.
- Label strategically – Use small tags or chalkboard signs to identify more unique ingredients.
The Secret to Amazing Homemade Vietnamese Mayo
No Bánh Mì is complete without a slathering of creamy, tangy mayonnaise flavored with Southeast Asian ingredients. Luckily, you can easily make quick Vietnamese mayo at home with this recipe:
Homemade Vietnamese Mayo
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice
- 1 clove garlic, minced
- 1 teaspoon Sriracha (optional)
- 1 cup vegetable oil
- Salt to taste
- In a medium bowl, whisk together the egg yolk, mustard, vinegar, lime juice, garlic and Sriracha until combined.
- While whisking continuously, very slowly drizzle in the vegetable oil until the mayo is thick and emulsified.
- Whisk in salt to taste. If the mayo is too thick, whisk in 1 teaspoon water at a time until it reaches your desired consistency.
- Transfer to an airtight container and refrigerate until ready to use. The mayo will keep for up to 1 week.
You can adjust this homemade mayo to suit your preferences. Add more sriracha for extra heat or increase the vinegar and lime juice for more brightness. Water will thin it out while extra oil will make a richer, denser mayo. Play around to make it your own.
Serving Suggestions for the Bánh Mì Board
A Bánh Mì charcuterie board is very versatile when it comes to pairings. Here are some serving suggestions:
Sides Dishes:
- Chicken & cabbage salad – Cool, crunchy rice noodle salad.
- Spring rolls – Crispy veggie or shrimp spring rolls with dipping sauce.
- Fish sauce wings – Crispy fried chicken wings tossed in tangy nuoc cham.
Drinks:
- Iced Vietnamese coffee – Dark, sweet dripped coffee served over ice.
- Coconut water or pineapple juice – Refreshing and tropical.
- Vietnamese beer like Saigon Export or 333 – Crisp lagers.
- Sparkling wine – Bubbly is always perfect for a charcuterie board!
Feel free to get creative and add your own cultural spin to the board. Swap ingredients to suit your tastes or garnish with edible flowers. You can also expand the theme into a larger Asian appetizer spread. However you choose to assemble and serve it, this unique take on a Bánh Mì is sure to be a hit.
Conclusion: Bánh Mì Charcuterie Board
The Bánh Mì charcuterie board is a fresh take on the classic sandwich. With its diverse textures, bright flavors, and endless customizations, this crowd-pleasing appetizer is perfect for your next gathering. The interactive DIY style allows guests to mix and match ingredients to suit their tastes. Be sure to include favorites like pâté, pickled vegetables, and Vietnamese meats for an authentic experience. Top it off with a homemade Vietnamese mayo spread and your guests will be coming back for more! This new twist on a Vietnamese tradition is sure to be a hit at any occasion.
Bánh Mì Charcuterie Board (with homemade Vietnamese Mayo)
Notes
- For a vegetarian option, skip the cold cuts and add additional pickled vegetables or tofu puffs.
- The Vietnamese Mayo can be made ahead of time and stored in the refrigerator for up to a week.
- If you don't have time to make pickled vegetables, store-bought varieties work well.
- To make the board more visually appealing, arrange the ingredients in sections or create a circular pattern.
Ingredients
- Cold Cuts (choose 3-4):
- • ½ pound Vietnamese Pork Roll (Chả Lụa) - sliced
- • ½ pound Vietnamese Beef Roll (Chả Bò) - sliced
- • ½ pound Vietnamese Jambon (Giăm Bông) - sliced
- • ½ pound Vietnamese Headcheese (Chả Thủ) - sliced (optional)
- • OR substitute with other deli meats like ham, salami, or roasted chicken breast
- Accompaniments:
- • 1 French baguette, sliced
- • ½ cup Vietnamese Mayo (see recipe below)
- • ½ cup Vietnamese Liver Pâté (optional) - store-bought works too
- • 1 cup Pickled vegetables (carrots, daikon radish) - store-bought or homemade
- • 1 cucumber, thinly sliced
- • 1 jalapeño, thinly sliced (optional)
- • Fresh cilantro sprigs
- • Lime wedges (optional)
- Homemade Vietnamese Mayo (optional):
- • 2 egg yolks
- • 1 cup neutral cooking oil (canola or vegetable)
- • ½ teaspoon salt
- • 1 tablespoon minced garlic or shallots (or ½ teaspoon garlic powder)
Instructions
- In a blender or food processor, combine egg yolks, salt, and garlic/shallots. Blend until smooth.
- With the blender running slowly, drizzle in the oil in a thin, steady stream until the mixture thickens. You may need to scrape down the sides occasionally.
- Taste and adjust seasonings with additional salt or garlic powder if desired.
- Arrange the sliced baguettes on a platter.
- Spread Vietnamese Mayo or Pâté (if using) on the baguette slices.
- Scatter the cold cuts, pickled vegetables, cucumber, jalapeño (if using), and cilantro sprigs around the board.
- Add lime wedges on the side for squeezing.
- Let guests assemble their own mini Bánh Mì by layering their favorite meats, vegetables, and condiments on the baguette slices.
Nutrition Facts
Bánh Mì Charcuterie Board (with homemade Vietnamese Mayo)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 700 | |
| % Daily Value* | ||
| Total Fat 30 | 46.2% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 100mg | 33.3% | |
| Sodium 800mg | 33.3% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 5 | 20% | |
| Sugars 10 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!