Vietnamese Patê for Bánh Mì
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!
Vietnamese Patê for Bánh Mì
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!
Cooking Instructions
- 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.!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Vietnamese Pork Bánh Mì (Bánh Mì Thịt Nướng) Vietnamese Pork Bánh Mì (Bánh Mì Thịt Nướng)
My favorite type of bánh mì is grilled pork! The meat is so flavorful and I love using the airfryer to cook it!
-
Vietnamese banh mi Vietnamese banh mi
Bánh mì or banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients like a submarine sandwich and served as a meal.
-
Vietnamese Banh Mi Sandwich Vietnamese Banh Mi Sandwich
When I bought this off an elderly gentleman on the side of the road from his bike, he pulled out a jar and topped it up with something that looked like the sweet vinegar salad we eat for New Year's Feasts in Japan. I was a bit hesitant at first but when I took a bite it tasted amazing! Please give it a try too!You don't have to use liver paste if you don't like it. Even some Vietnamese people don't use it. Recipe by Nooko
-
Easy Vietnamese Banh Mi - Vietnamese Sandwich Easy Vietnamese Banh Mi - Vietnamese Sandwich
This is my take on the Vietnamese sandwich, banh mi. In my recipe, I use the Vietnamese pork meat loaf, also known as Vietnamese pork sausage or sausage roll. You can watch my full video recipe here (youtu.be/HvrJrzH4mUc)
-
Banh Mi (Vietnamese Pulled Pork Sandwich) Banh Mi (Vietnamese Pulled Pork Sandwich)
Banh Mi is actually the Vietnamese word for "baguette" but has come to also be the name of the sandwich made on a baguette. It is the fusion of traditional Vietnamese flavors with the influence of french cuisine brought during the French colonial period.
-
The easiest Vietnamese Baguette recipe : Bánh Mì The easiest Vietnamese Baguette recipe : Bánh Mì
I’d like to introduce about Vietnamese food especially: Bánh mì!Love the thin crust , lightly crisp and crackly.I tried many recipes and this is the easiest recipe that I like best!Let’s make it!#mycookbook
-
Vietnamese Banh Mi Sandwich with Prawn and Avocado Vietnamese Banh Mi Sandwich with Prawn and Avocado
Everyone is talking about banh mi sandwiches at the moment. I tried them out, and they were so good they made me want to make one myself!I made this French bread using user Hiropo's "French Bread with Rice Flour".If you cut the daikon too thin, it loses its crunchy texture and becomes watery. I like it if it retains the crunchy texture for the pickled salad. Recipe by nerachin -
Mike's Soft Boiled Egg Vietnamese Banh Mi Sandwiches Mike's Soft Boiled Egg Vietnamese Banh Mi Sandwiches
Feel free to add beef, pork, pâté or chicken to these sandwiches. All are great options!
-
Air Fry Lemongrass Lamb Bánh Mì Air Fry Lemongrass Lamb Bánh Mì
Nothing beats a homemade bánh mi. This recipe is for those with patience but I promise you it’s worth it. One of my best!
-
Grilled Wagyu Beef Banh Mi Grilled Wagyu Beef Banh Mi
These tasty sandwiches are made with marinated and grilled Wagyu beef strips, a warmed baguette, sriracha mayo, and pickled vegetables! Popular in Vietnamese cuisine, Banh Mi is perfect for lunch, dinner, game day, and anytime you're craving a hearty sandwich!
-
Pâté ChaudFrench Savory Pastry Pâté ChaudFrench Savory Pastry
My daughter-in-law sent me a website for this recipe. It is called “ npfamilyrecipes.com. I improvised a little. I would not call it a recipe, because the dough, which is the most difficult to make, is store bought. For the filling, I used the recipe from the website. But instead of putting raw onions, I cooked the onions. I added some bread crumbs. Used oil instead of water in the egg yolks. Cooked a little longer than the recipe called for.I still have leftover filling. Will have to buy more puff pastry to use it up.
More Recipes
Comments