Vietnamese Liver Pâté
Ingredients
- 200 gPork liver (cleaned and diced)
- 133.3 gGround pork (fresh)
- 66.7 gPork belly (finely diced)
- 33.3 gWhite bread (crustless)
- 66.7 mlWhole milk
- 2 pcGarlic (finely minced)
- 1.3 pcShallot (finely chopped)
- 1.3 tbspfish sauce
- 0.7 tspfive spice powder
- 20 gUnsalted butter (softened)
- 0.7 tspBlack pepper ground
- 0.7 tspWhite sugar
- 0.7 tbspSunflower oil
Method
A smooth, spreadable texture with a pink center, featuring the characteristic depth of fish sauce and five-spice. Essential for an authentic banh mi.
- 1
Tear the white bread into pieces in a bowl and pour the whole milk over it. Mash with a fork to obtain a smooth porridge that will act as a binder.
- 2
Clean the pork liver by removing nerves and hard parts. Cut into regular pieces. Do the same with the pork belly to have clean fat pieces.
- 3
In a pan with sunflower oil, sweat the minced garlic and shallots. They should be translucent and tender, without any brown coloration.
- 4
In a food processor, blend the ground pork, livers, fat, soaked bread, and aromatics. Add fish sauce, sugar, pepper, and five-spice powder. Aim for a fine but not liquid texture.
- 5
Pour into a mold greased with butter. Place in a dish filled with hot water and bake at 160°C. The pâté is ready when firm in the center and fat rises at the edges.
Frequently asked questions
How do you get this dish right?
- Do not blend the mixture for too long to prevent it from heating up, which would cause the fat to separate.
- Let the pâté rest for at least 12 hours in the fridge before eating, as the flavors need to meld.
- The secret to a good pâté is the meticulous removal of nerves from the liver.
How long does this dish keep?
Keep for 5 days in the refrigerator in an airtight container. For optimal preservation, cover the surface with a thin layer of melted butter.
