Vietnamese Pate Recipe: 5 Secret Tips for the Perfect Spread!
This Vietnamese pate recipe is a flavorful and savory spread perfect for banh mi sandwiches or crackers. Learn the secret tips for achieving the perfect creamy texture and rich taste.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Pork Liver Fresh, cleaned and roughly chopped
- 0.5 lb Pork Shoulder Cubed
- 0.25 lb Pork Fat Diced
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 tsp Black Pepper Freshly ground
- 2 cloves Garlic Minced
- 1 small Onion Chopped
- 0.25 cup Milk
- 2 slices White Bread Crusts removed, soaked in milk
Instructions
Preparation Steps
- In a food processor, combine the pork liver, pork shoulder, pork fat, fish sauce, sugar, pepper, garlic, onion, and milk-soaked bread. Process until smooth.
- Transfer the mixture to a baking dish. Cover tightly with foil and bake in a preheated oven at 325°F (160°C) for 1 hour, or until cooked through.
- Let the pate cool completely, then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled with banh mi, crackers, or bread.
Notes
For a smoother pate, strain the mixture through a fine-mesh sieve before baking. You can also add a splash of brandy or cognac for extra flavor.