How to make Vietnamese Pâté

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How to make Vietnamese Pâté

As known as the main component of vietnamese sandwiches and baguettes, vietnamese Pâté differentiates itself from others with a fullest flavor and a nutty texture. It’s very easy to make and in this post I’ll show you how.


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300g pork liver
150g minced pork
100g speck (60g thinly sliced, 40g cut into cubes)
1/2 cup milk (120ml)
2 tbsp sliced shallot
1 tbsp sliced garlic
1 cup soft bread (inside part of the bread)

For the seasoning:
1 tbsp five-spice powder
1 tbsp fish sauce
1/2 tsp sugar
1/2 tsp salt
1/2 tsp chicken powder (optional)
ground black-pepper

Firstly, get the pork liver carefully washed and cut into smaller pieces. From the 100g speck: we take 60g to slice thinly and 40g to cut into cubes.

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With the breads: separate the soft part inside from the crust, we gonna need about 1 cup from this. After that, pour the milk in, then let the soft bread soak for couple of minutes.

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Now, add all the ingredients into a food processor (except the 60g thinly slide speck), get them all chopped finely. If you happen to have a big food processor or you just wanna make a smaller portion of this recipe, you can chopped them all together at once, it’s actually more convenient that way, because the ingredients can get better incorporated. After that, transfer into a mixing bowl.

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For the seasoning: sprinkle in 1 tbsp five-spice powder, 1 tbsp fish sauce, 1/2 tsp sugar, 1/2 tsp chicken powder, 1/2 tsp salt and some ground black pepper. Then mix until very well combined.

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Now in a small pot, arrange a layer of speck so that it can cover the bottom.

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Pour the mixture in, then spread to even out the surface. If you have any speck leftover, you can make another layer on top.

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I use this pot with a foil covered because I don’t have any smaller one that can fit in my steaming pot, but you can use your pot with its own lid, it’s totally alright. Anyway I think using the foil is a good idea to get any pot fit in easier, and at the same time avoid dripping water. Now steam for about 1 hour.

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After 1 hour steaming, you can check if it cooked by inserting a skewer into it, if no more pink juice coming out, it’s done. You can see that the Pâté has shrunk quite a bit, but don’t worry because it’s totally normal. Now transfer the Pâté gravy into a small bowl and flip the Pâté upside-down, you’re gonna get much nicer and appealing result.

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You can ladle the gravy over the Pâté to make it moist and juicier. Vietnamese Pâté can be served either hot or cold. You can store it in the fridge for a week or in the freezer for months. Thank you for stopping by and please keep me posted about the result if you try this recipe. See you soon in the next ones 🙂

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