vietnamese pate

A livery spread for Vietnamese  Banh Mi sandwiches. Make your own pate at home with just a few simple ingredients and take your Banh Mi to the next level. This recipe makes about 2 cups.

Easy Vietnamese Liver Pâté Recipe for Bánh Mì Sandwiches

lb liver (pork, chicken, duck, goose, or beef)

shallots

garlic

oil (vegetable

unsalted butter (divided)

Shaoxing cooking wine

sea salt

½ tsp ground black pepper

cane sugar

five-spice powder

MSG (optional)

milk

Clean the liver

Remove any connective tissue on the liver then slice it into bite-sized pieces. Rinse well. Soak the liver in 1 cup whole milk for at least 30 minutes then rinse again. This will subdue the strong smell.

Cook the liver

In a large skillet, heat up oil and 1 tablespoon butter. Add garlic and shallots. Pan fry for one minute. Add liver and pan fry for 10 minutes on medium-low heat. Add wine and cook for one more minute or until most of the liquid has evaporated. Season with salt, pepper, sugar, five-spice powder, and MSG (optional). Add milk to deglaze the pan, making sure to scrap any of the charred bits at the bottom of the skillet but don&#8217;t let the milk evaporate off.

Pour mixture into a blender or food processor

Add another tablespoon of butter and blend until smooth.

Transfer pate to two 4-inch ramekins or small bowls

Melt the last of the butter in the microwave and pour a very thin layer over the pate in the two ramekins. This will keep the pate from drying out. Cover with plastic wrap and chill in the fridge for 10 minutes or until the butter was set.

Melt the last of the butter in the microwave and pour a very thin layer over the pate in the two ramekins. This will keep the pate from drying out. Cover with plastic wrap and chill in the fridge for 10 minutes or until the butter is set.

A banh mi sandwich is not complete without Vietnamese Pate. While I normally purchase this condiment, I found the process of making it at home so much tastier and satisfying. This addictive pate recipe will have you coming back for more again and again (speaking from personal experience).

The Best Vietnamese Pate for Banh Mi

pork

baguette

½ lb pork fat

tbsp vegetable oil (divided, see note 3)

shallots (minced, divided)

garlic (minced, divided)

salt (divided)

½ tsp five spice powder (divided)

sugar

tsp pepper

Add the liver and bread to separate bowls. Divide the milk evenly between both bowls and soak for 30 minutes.

While the liver and bread are soaking, mince the shallots, garlic, and ¼ pound of the pork fat. Set aside.

Once the liver and bread have soaked for 30 minutes, pour out the milk from both bowls, rinse the liver thoroughly, and squeeze the milk out from the bread. Set aside.

Prepping your ingredients

Heat 1 tbsp of vegetable oil over medium high heat. Saute ½ the minced shallots for 30 seconds until shiny. Add ½ the garlic and saute for 15 seconds until shiny. Season with ½ tsp of salt.

Add 1 tbsp butter, liver, and ¼ tsp five spice powder. Saute for 15-30 seconds until the liver is a light brown color and remove from the heat. Set aside. Do not cook the liver for too long or else it will make the pate too brown.

Using the same pan, heat 1 tbsp of vegetable oil over medium high heat. Add the last half of the shallots and cook for 30 seconds. Add the last half of the garlic and saute for 15 seconds.

Add the minced pork fat, ground pork, ¼ tsp of five spice powder, ½ tsp salt, 1 tbsp of butter, sugar, and pepper. Cook for 2 minutes until the pork is a light brown color and remove from the heat. Set aside.

Now it&#39;s time to blend everything together! Add the liver mixture, ground pork mixture, bread, and egg to a blender. Blend until a smooth consistency forms. Make sure you are using a good blender for this! Don&#39;t be afraid to do this in batches.

Cooking and blending the ingredients

Grease a small 4.5 x 8 inch loaf pan with butter and line with parchment paper.

Prep your steamer by bringing some water to a simmer and placing the steamer insert into your pan. If the steamer is too deep, place a small bowl upside down in the steamer. This will make it easier to extract your loaf pan once the pate done.

Spoon your pate into the prepared loaf pan. Place the last half of the pork fat or bacon on top and cover tightly with aluminum foil. Steam for 1 hour to 1 hour 15 minutes until a toothpick comes out clean.

Let it cool down to room temperature (2-3 hours) and put it in the fridge for at least 2 hours before serving.

Steaming your pate

Hi, thanks for the recipe. Is it possible to lower the amount of pork fat in the recipe?

Thank you so much for the recipe ! I tried it for the 1st time for the birthday of my son and all the guests loved it ! It was really tasty !

Thank you so much for the recipe ! I tried it for the birthday of my son and it was a success ! That was so good ! All my guests loved it !

Top 3 vietnamese pate recipes from across the web

The most viewed vietnamese pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Vietnamese Liver Pâté Recipe f...

Easy Vietnamese Liver Pâté Recipe f...

The Best Vietnamese Pate for Banh M...

Top 3 vietnamese pate recipes from across the web

The most viewed vietnamese pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vietnamese Liver Pâté Recipe f...

Easy Vietnamese Liver Pâté Recipe f...

The Best Vietnamese Pate for Banh M...

The most viewed vietnamese pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine