[Exclusive] Vietnamese pate recipe – How to make pate with pork liver
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Pate is a traditional French dish; in French, it means the combination of pureed meat and animal fats, added with some spices. Pate may be brought into Vietnam from the French colonial period (from 1858 to 1954) with other dishes like bread, white coffee, butter, pastries, custard… Nowadays, these kinds of food are becoming popular, especially pate bread is the choice of many Vietnamese people for the daily breakfast.

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Besides pate bread which has been accustomed to Vietnamese people for a long time, in many places, people even have pate with steamed sticky rice or rice… These dishes are very easy to eat and convenient for breakfast, are processed with rich Vietnamese flavors and colors.

In Vietnam, pate is processed in Vietnamese style, people usually use liver of the most popular animals which are pig, chicken and cow. In Vietnam, they also divide into two types of pate according to the processing method: steamed pate and roasted pate.

Today, let’s discover the recipe of making steamed pate in Vietnamese style!

Preparing material for Vietnamese pate recipe

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  • 250 g pureed meat
  • 150 g pig liver
  • 2 slices sandwich
  • 1 spoon butter
  • Shallot, garlic, onion
  • 1 spoon of white wine
  • 1 piece of pork fat
  • 1 piece of cheese
  • 1 spoon black pepper
  • 1 spoon oyster sauce
  • A little fish sauce, salt, sugar
  • Fresh milk

Processing for making Vietnamese Pate recipe

Step 1: Wash pig liver and slice slightly, put into a bowl, pour fresh milk into to cover liver, soak in 15 minutes and take out (liver soaked with milk will be decontaminated)

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Step 2: Shred bread and put into a bowl, pour fresh milk into it to make bread wet enough. Wash pork fat and slice into slight large pieces

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Step 3: Dice onions, chop dry onions and garlic and put into dishes

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Step 4: Put the pan on the stove and heat to melt butter, then put chopped dry onions and garlic into pan, fry until it’s aromatic then add onions to fry together, pour all of pig livers to stir-fry.

Season with a little fish sauce, sugar, pepper, salt, oyster sauce and stir fry until the liver is cooked and turn off the stove, let it cool down.

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Step 5: Put all the stir-fried materials into meat grinder, add minced meat, cheese, white wine then grind.

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Note: Do not grind the mixture too pureed like Vietnamese ham, because pate will be melted and hardly freeze. It will not be tasty.

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Grinded pate has two colors: light brown and dark pink, which depend on the amount of pig liver that you use. More liver will be dark pink, whereas less liver will be light pink. It depends on your favor, so that you can have a suitable choice.

Step 6: Place sliced pork-fat into the mold or bowl and put all the mixture of grinded liver into, spread out then place another layer of pork-fat over, steam in about 2-3 hours, you should cover the mold to avoid water dropping into pate while steaming.

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Step 7: After steaming, put pate into the oven at 200 degree C, bake in about 20-30 minutes until pork-fat changes into yellow, you can take it out and enjoy it. After being baked, pate will taste better than just being steamed.

Preserve pate in cool compartment to use from 5 to 7 days or put it into freeze compartment to use in 15 days. When serving you can steam it again to use and keep it tasty.

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