Bread:
Slice mini baguettes into halves or manageable portions, or provide them whole for individual servings.
Lightly toast the bread slices in an oven or grill for a crisp texture.
Proteins:
Grill the lemongrass pork and chicken until fully cooked, then slice into thin strips.
Slice the cha lua (Vietnamese pork sausage) into thin, round pieces.
Arrange the pâté in a small bowl or spread it on select slices of bread for convenience.
Pickled Vegetables:
Julienne the carrots and daikon.
Prepare a pickling brine (1/2 cup vinegar, 1/4 cup sugar, 1/4 teaspoon salt, 1 cup water) and soak the vegetables for at least 1 hour. Drain before placing on the board.
Fresh Vegetables and Herbs:
Thinly slice the cucumber into rounds or ribbons.
Trim and clean cilantro, mint, or Thai basil.
Condiments:
Portion mayonnaise, hoisin sauce, sriracha, and Laughing Cow cheese into small bowls for easy access.
Toppings:
Prepare fried shallots and sesame seeds in separate dishes for sprinkling.