Vietnamese Patê for Bánh Mì

Name: Vietnamese Patê for Bánh Mì
Total time: 7200 s
Yield: 20-30 servings
Cuisine: American
Ingredients: 2.5 lbs pork liver; 2 Tbs Salt; 4 Tbs distilled white vinegar; As needed Dairy Milk; 2.5 lbs fatty pork belly; 8 oz Unsalted Butter (2 sticks); 2 large shallot (chopped); 1 white onion (chopped); 8 cloves garlic (chopped); 2 tsb chicken bouillon; 1 Tbs sugar; 1.5 Tbs fish sauce; 2 Tbs ground black pepper; 1/2 tsp msg; 1 bread (bolillo) (soaked in milk (10mins)); 4 oz unsalted butter (1 stick); 1 tsp chicken bouillon; 1 Tbs ground black pepper; 1 tsp sugar; 1 tsp fish sauce; 4 oz unsalted Butter

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Trying to find good pate in the USA is like finding a needle in a hay stack! Making it at home is more simple than you think! What’s the difference between Vietnamese pate vs French or other pate? It’s the seasoning of course! Also the texture is a bit more loose and not as fine a paste. So much more flavorful. It is one of the main star ingredient that makes Vietnamese cold cut sandwiches (bánh mì Thịt nguội) an iconic sandwich worldwide!

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

2 hrs

20-30 servings

Pork liver preparation
2.5 lbspork liver
2 TbsSalt
4 Tbsdistilled white vinegar
As neededDairy Milk
Stir-fry seasoning
2.5 lbsfatty pork belly
8 ozUnsalted Butter (2 sticks)
2large shallot (chopped)
1white onion (chopped)
8 clovesgarlic (chopped)
2tsb chicken bouillon
1 Tbssugar
1.5 Tbsfish sauce
2 Tbsground black pepper
1/2 tspmsg
Blender seasoning
1bread (bolillo) (soaked in milk (10mins))
4 ozunsalted butter (1 stick)
1 tspchicken bouillon
1 Tbsground black pepper
1 tspsugar
1 tspfish sauce
Baking/steaming
4 ozunsalted Butter

Saved

Steps

2 hrs

1

Prepare the pork liver by cutting off the white elastic parts of the liver. Then chop up to smaller cube chunks. Wash with salt and white vinegar, rinse and let strain.
2

Soak prepared liver in milk for at least 30 minutes. Then rinse off with water and dab dry with paper-towel.
3

Soak bread in milk for at least 10 minutes
4

In a wok/pan, add chopped pork belly slices, 4 oz water. And stir fry till water all evaporate and pork fat comes out. Cook pork about 60% cooked. Then remove pork.
5

Add 2 butter stick to the leftover pork fat oil. Add garlic, shallots, white onion, pork liver. Stir-fry for 3 minutes.
6

Add back the pork belly, and season with the seasonings listed under “stir-fry seasoning” section. Stir-fry till 90% cooked.
7

Remove the stir-fry from the pan and add to blender, make sure to get the peppers and about 1 cup of the liquid sauce that come out from this stirfry. DO NOT get all the liquid, it would make the pate too mushy.
8

Add stir-fry & juice to blender with “semi squeezed” out bread from the soaked milk. 1 butter stick. Blend on medium high for 1 min.
9

Stop blender after 1 minute and Add to the seasoning under “blender seasoning”. Then blend till desired consistency.
10

Butter up pan/tray. Add blended mixture to tray, make sure it’s even, and add in too a few sliced butter. Cover with foil and poke a couple holes on top.
11

Bake in oven with a tray of water on bottom at 400F for 1.5-2 hrs depending on thickness of tray.
12

Enjoy pate with bánh mì, baguette, crackers, sticky rice, ect.!