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Banh Mi Charcuterie Board

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  • Author: Honey Glazed Heritage
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Boards
  • Cuisine: Vietnamese


Units Scale

Sriracha Mayo:

  • 1/4 cup mayo
  • 1 garlic clove, minced
  • 1 tsp sriracha
  • 1 tsp rice vinegar

For the board:

  • 1/4 cup daikon and carrot mix, homemade or store-bought, drained
  • 1/4 cup Mayo
  • 1/4 cup Spicy sriracha mayo
  • 3.5 oz Liver Pate
  • 8 oz Pork Roll (Cha Hue)
  • 1/2 lb deli sliced ham
  • 1 Baguette, sliced into 1/4 inch thickness
  • 2 Jalapeños, thinly sliced at an angle
  • 2 Kirby Cucumbers, thinly sliced at an angle
  • 1/2 bunch Cilantro
  • 1 red Serrano pepper (optional, for color), thinly sliced into rounds
  • Maggi, optional


Prep the ingredients:

Sriracha mayo: In a small bowl, combine 1/4 cup mayo with 1 minced garlic clove, 1 teaspoon of sriracha, and 1 teaspoon of rice vinegar. Stir to thoroughly combine.

Jalapeños and cucumbers: thinly slice the jalapeños and cucumbers at an angle.

Cilantro: remove the leaves from the stems of half a bunch of cilantro.

Ham: slice into quarters and roll into cigar like shapes. 

Pork roll (cha hue): Steam the pork roll, let cool. Once cooled enough to handle, slice into rounds and then slice again into half circles. 

Baguette: slice the baguette and if grilling or baking, lightly brush both sides with olive oil and grill or bake for a few minutes, flipping after a few minutes. Transfer to a plate.

Set all prepped ingredients aside to use when ready to build the board.

Build the board:

Step one: set the condiment bowls on the board. Drain the daikon and carrot mix and transfer to a small condiment bowl. Place the sriracha mayo in a small bowl and the mayo in another small bowl. Scoop the liver pate into another bowl. Place the condiment bowls in the board as shown, leaving space between to fill in with the other ingredients. 

Step two: place the meats. Stack the rolled ham in the lower section of the board. Arrange the pork roll slices in a semicircle around the daikon and carrot bowl. 

Step three: place the baguette slices. Lay the sliced baguette in a lazy river pattern down the length of the board. Be sure to show off those pretty grill marks if you have them! 

Step four: place the veggies on the board. Layer the sliced cucumber next to the lower portion of the sliced baguettes. Arrange the sliced jalapeños in a semi circle around the plain mayo bowl.

Step five: fill in the spaces and garnish. Fill in the empty spaces with the cilantro leaves and the sliced red chili pepper (optional). Place the Maggi (also optional) on the side of the board for folks to sprinkle on as they eat!


The board will keep for 2 hours at room temperature. Store leftovers in airtight containers in the refrigerator for up to 5 days.