Soft, creamy, incredibly rich, and aromatic Vietnamese pâté spread on a crisp, airy banh mi is the ultimate food pairing. This recipe breaks down, step by step, how to make this indulgent condiment at home. Made with pork liver, ground pork, pork fat, shallots, garlic, and seasonings, it has a rich, buttery, slightly peppery flavor, packed with pork flavor.

This homemade Vietnamese recipe is equal parts soft, creamy, and savory, without being overwhelmingly liver-forward. Serve with a side of banh mi slices as a snack or spread it onto a banh mi thit nuong (Vietnamese grilled pork) sandwich.

Ingredients

You can find all the ingredients for this Vietnamese pate recipe at your local Vietnamese or Asian grocery market. Full measurements and links to everything I used are in the recipe card below.

• Pork Liver: is the base of the flavor. It adds a distinctive, earthy, savory, liver flavor.
• Ground Pork: mellows the liver’s intensity and adds structure.
• Pork Fat: adds richness and improves spreadability.
• Milk: mellows the strong flavor of the liver and hydrates the pate.
• Banh Mi: adds texture and acts as a binder, making the pate softer, lighter, and easier to spread.
• Unsalted butter: for the added silky, smooth texture without adding extra salt.
• Shallots and garlic are the main aromatics for rich, savory flavors.
• Fish Sauce: adds the signature Vietnamese umami flavor.
• Sugar: gently balances the rich savory flavors.
• Salt and Ground Pepper: to season the pâté.
• Chinese Five Spice: adds warmth and aromatics.
• Large Egg: to bind everything together.

Substitutions and Additions

Substitutions

• Chicken Liver: for a milder, slightly sweeter pâté.
• Pork Belly: can be used instead. Try to avoid the lean meat part and just use the fat.
• Bread: any French baguette or soft white sandwich bread.
• Salted butter: reduce the amount of salt if using salted butter.

Additions

• Brandy or Cognac: 1-2 teaspoons adds a subtle complexity.
• White Pepper: for added aromatic peppery flavor.

How to Make

Here are the step-by-step instructions for how to make this Vietnamese pate recipe.

1. Soak the liver in milk and refrigerate for 1-2 hours or overnight. Drain, rinse, and pat dry.

2. Mix the banh mi with milk and let it soak for 20 minutes. Then mash.

3. Melt butter in a skillet over medium heat. Sauté the shallots for 2-3 minutes. Then add the garlic and cook for 1 minute.

4. Add the liver and sauté until just browned along the edges and still pink on the inside. Then remove.

5. Add 1 tablespoon of butter and cook the pork and pork fat for 2-3 minutes. Then add the remaining seasonings and combine for 1 minute.

6. In a blender or food processor, add the liver mixture, pork mixture, banh mi, 1 tablespoon of butter, and egg. Blend until smooth.

7. Grease a small baking pan with butter. Then strain through a fine mesh sieve. Cover with foil and steam for 30 minutes.

Storage Instructions

You can store any leftover Vietnamese pâté, cooled to room temperature, in an airtight container in the refrigerator for up to 3-4 days.

Reheat: You do not need to reheat. Serve at room temperature.

Freeze: You can store the pâté in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before serving.

FAQ

Is this pâté the same as French pâté?

No. Banh mi pâté is typically softer and more spreadable than French pâté. It also has more aromatics and Vietnamese seasonings, such as Chinese five-spice and fish sauce.

Do you need to soak the pork liver in milk?

Yes. It is important to soak the liver in milk to mellow its strong, mineral flavor.

Do you need to incorporate bread into the pâté?

Yes, the bread acts as a binder, holding everything together when steamed. It also helps give a soft, light, spreadable texture that balances out the richness of the fat.

Can I bake the pâté?

Yes! Instead of steaming, you can bake the pâté, covered, at 325°F (163°C) in a water bath for 50 minutes, or until the center reaches 160°F (71°C).

Recipe