Vietnamese Pâté (Banh Mi Pâté)

Rich, savory, buttery Vietnamese pate is the perfect pairing with a crisp and airy banh mi. This creamy, indulgent spread is packed with savory pork flavor.

Course Sauces, Snack

Cuisine Vietnamese

Keyword banh mi pate, Vietnamese pate

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 239kcal

Author Megan

Equipment

Ingredients

Pork Liver

180 g pork liver cleaned and cut into 1-inch pieces
1 cup whole milk

Bread

60 g Banh Mi or any soft white bread torn into small pieces
½ cup whole milk

Pate

150 g ground pork at least 20% fat
100 g pork fat minced
3 tablespoons unsalted butter divided
2 shallots minced
5 garlic cloves minced
1 tablespoon fish sauce
1 teaspoon granulated sugar
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon Chinese five-spice powder
1 large egg

Instructions

Soak the pork liver. Place the liver in a bowl and submerge it with 1 cup of whole milk. Cover and refrigerate for 1-2 hours or overnight. Drain, rinse, and pat the liver dry.
Soak the banh mi. Mix the banh mi in 1/2 cup of milk, and let it soak for about 20 minutes. Then mash it with a fork.
Cook aromatics. Melt 1 tablespoon of butter in a skillet over medium heat. Saute the shallots for 2-3 minutes until softened and translucent. Then add the garlic and cook for 1 minute until fragrant.
Add the liver. Add the liver and saute until just browned along the edges and still pink on the inside. Then remove and set aside.
Cook the ground pork and fat. Add 1 tablespoon of butter over medium heat and cook the pork and pork fat for 2-3 minutes. Then add the fish sauce, sugar, salt, pepper and five spice and combine for 1 minute.
Blend. In a blender or food processor, add the liver mixture, pork mixture, milk soaked banh mi, 1 tablespoon of butter and egg. Blend until smooth.
Steam. Grease a small baking pan butter. Then strain the pate through a fine mesh sieve into the baking pan if you want a finer paste. Cover with foil and steam over medium high heat for 30 minutes.

Notes

See the Expert Tips section for more guidance.

Nutrition