Vietnamese Pâté Recipe
What is my grandmother’s Vietnamese pâté recipe? Is this a flavor explosion you won’t believe? Is it like a cross between a classic French pâté and the vibrant flavors of Vietnamese cuisine? Think of it as the “banh mi in spreadable form” that will knock your socks off. Seriously, you must try this.
What is Vietnamese pâté?
What is Vietnamese pâté? Think of it as the heart and soul of the iconic Vietnamese banh mi sandwich. It’s richer and more intensely flavored than your average pâté, thanks to the influence of Vietnamese herbs and seasonings like fish sauce, garlic, and sometimes even a touch of chili. What is a flavor bomb that elevates any sandwich, cracker, or crusty baguette?
Why you’ll love this recipe?
What are some of the best reasons to love this Vietnamese pâté recipe? The combination of rich pork, pungent garlic, and the subtle funk of fish sauce creates a taste sensation that’s both familiar and exotic. What I love about this is how relatively simple it is to make. Don’t let the ingredient list intimidate you; the process is actually quite straightforward. It’s also incredibly cost-effective. How do you make your own pâté?
I mean, you can spread it on banh mi, of course, but it’s also great on crackers, toast, or even as a dip for veggies. Is it a good filling for a cheese board? If you love charcuterie, you should also try making homemade rillettes; this pâté is very similar but uses Asian spices, so it comes together quickly, and you will definitely adore it. My family enjoys homemade head cheese, another easy make-ahead appetizer.
How do I make Vietnamese pâté?
Quick Overview
How do you make Vietnamese pâté? Mix together cooked pork liver and ground pork with spices, aromatics, and a touch of milk or cream for extra smoothness. The mixture is then steamed or baked until set, chilled, and ready to devour. The whole process takes only a few hours, and the results are well worth the effort. Is it easier than you think?
Ingredients
For the Main Pâté:
* 1 pound pork liver, cleaned and trimmed of any tough membranes.
* 1 pound ground pork, preferably with some fat for flavor.
* 1/2 cup milk (whole milk works best, but you can use 2% or even unsweetened almond milk in a pinch – I’ve tried it, and it’s surprisingly creamy!)
* 2 large eggs
* 4 cloves garlic, minced
* 2 tablespoons fish sauce (I prefer Red Boat brand for its quality)
* 1 tablespoon sugar
* 1 teaspoon freshly ground Black Pepper
* 1/2 teaspoon salt
* 1/4 teaspoon Chinese five spice powder (optional, but adds a lovely warmth)
* 2 tablespoons cooking oil (vegetable, canola, or even rendered pork fat will work)
How do I follow a step
Step 1: Prepare the Liver
What is the best way to cook pork liver in cold water?
Step 2: Sauté Aromatics
How do you cook minced garlic in a skillet over medium heat?
Step 3: Cook the Liver
Add the chopped pork liver to the skillet and cook for about 5-7 minutes, until it’s no longer pink on the inside. Don’t overcook it, or it will become tough.
Step 4: Combine Ingredients
In a food processor, combine the cooked liver, ground pork, milk, eggs, fish sauce, sugar, Black Pepper, salt, and Chinese five spice powder (if using). If you are using a food processor, scrape down the sides of the food processor a few times to ensure everything is evenly blended.
Step 5: Prepare the Steaming Vessel
If the pâté is steaming, pour it into a heatproof bowl or loaf pan. Cover tightly with foil.
Step 6: Steam or Bake
For baking, place the bowl or pan in a steamer basket set over a pot of simmering water. Steam for about 1 hour, or until the pâté is set. For baking, place the bowl or pan in a water bath (a larger pan filled with hot water) and bake in a preheated oven at 350°F (175°C) for about 1 hour, or until set. The pâté is done when a knife inserted into the center comes out clean.
Step 7: Chill
How do you remove pâté from steamer or oven and let it cool completely. Then refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the pâté to firm up.
Step 8: Serve
To serve, unmold the pâté (if using a loaf pan) and slice it into portions. Serve with crusty bread, crackers, or banh mi fixings.
What should I serve it with?
What is the best way to serve Vietnamese pâté on a banh mi sandwich?
For Breakfast:I love pairing it with a cup of Vietnamese coffee.
For Brunch: Serve it as part of a charcuterie board with other cheeses, cured meats, and pickled vegetables. It’s a guaranteed crowd-pleaser. Add some mimosas, and you’ve got yourself a fantastic brunch.
As Dessert:Can you serve this with a sweet chutney or jam?
For Cozy Snacks:What’s a good snack for a cozy night in? My family has a tradition of eating this every Christmas as a snack with crackers and cheese.
How can I improve my Vietnamese pâté?
What are some tips for making Vietnamese pâté?
Liver Prep:Don’t skip the step of cleaning and trimming the liver! This removes any bitterness and ensures a smooth texture. I always soak the liver in milk for at least 30 minutes before cooking. This helps to mellow out the flavor and make it even creamier.
Mixing Advice:I always recommend using a high-powered food processor for the smoothest possible texture. If you don’t have a blender, you can use a food processor to blend it.
Ingredient Swaps:For a vegetarian version, you can substitute the pork liver and ground pork with mushrooms and lentils. It won’t taste exactly the same, but it will still be delicious! How do you make a good quality fish sauce? Is five-spice powder optional?
baking tips:Make sure to cover the pâté tightly with foil before steaming or baking. This prevents condensation from dripping into the pâté and making it watery. Don’t skip the water bath if you’re baking the pâté, it really helps in making the texture perfect.
What are some Storing and Reheating Tips?
How do you store Vietnamese pâté?
Room Temperature: I don’t recommend storing pâté at room temperature for more than a few hours. It’s best to keep it refrigerated to prevent spoilage. If you are serving it at a party, make sure to keep it in a cold container filled with ice.
Refrigerator Storage: What is theHow do you store pâté in an airtight container in the refrigerator for up to 5 days?
How do I use a freezerFor longer storage, you can freeze the pâté for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the refrigerator overnight before serving. I always wrap individual portions for freezing to avoid having to defrost an entire batch.
What is Glaze Timing Advice?The Pâté does not require a glaze but you can make a layer of aspic on top for more elegant presentation. Add the aspic when serving for different storage methods.
What are the most frequently asked questions on Quora
Final Thoughts
My grandmother’s cherished Vietnamese Pâté Recipe, ready for you to make and enjoy. I promise you, this recipe is worth the effort. What is the best way to impress your friends and family with your culinary skills? If you love this recipe, be sure to check out my other Vietnamese-inspired dishes, like my banh mi recipe and my pho recipe. And now, I want to hear from you! Have you ever made pâté? What are your favorite ways to enjoy cooking?
Vietnamese Pâté Recipe
Ingredients
Main Ingredients
- 1 lb Ground Pork Use lean ground pork for a healthier option.
- 0.5 lb Ground Chicken
- 1 cup Vermicelli Rice Noodles Cook according to package directions.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 tsp Fish Sauce
- 1 tsp Soy Sauce
- 1 tbsp Sugar
- 1 tsp Black Pepper
- 1 egg Egg Lightly beaten.
- 2 tbsp Vegetable Oil
Instructions
Preparation Steps
- In a large bowl, combine ground pork, ground chicken, cooked vermicelli noodles, onion, garlic, fish sauce, soy sauce, sugar, and black pepper. Mix well.
- Add the beaten egg and mix until combined.
- Heat the vegetable oil in a large skillet over medium heat. Add the meat mixture and cook, breaking it up with a spatula, until browned and cooked through.
- Serve warm.
