Vietnamese Pâté

Vietnamese Pâté

  • 4

  • 30 min + (plus overnight soak for pâté)

Ingredients

  • Chicken liver
  • Milk (for soaking)
  • Oil
  • Shallots
  • Garlic
  • Butter
  • Fish sauce
  • Cracked black pepper

A classic banh mi would be incomplete with a rich and flavorful chicken liver pâté.

Vietnamese Pâté (Chicken Liver Spread)

  1. Soak chicken livers in milk overnight to remove bitterness. Drain.

  2. Heat a little oil in a pan, sauté shallots and garlic until fragrant.

  3. Add chicken livers, increase heat, and cook until just pink inside.

  4. Stir in butter, fish sauce, and cracked pepper. Reduce liquid slightly, then remove from heat.

  5. Cool, then blend in a food processor until smooth.

Notes

  • You can substitute pork liver for chicken liver in the pâté.

  • Soaking liver in milk is key for mellowing bitterness.

  • Garlic is essential in both pâté and mayo for depth of flavor.

Per serving (approximate): 220–250 kcal | Carbs: 3–5 g | Protein: 25–30 g | Fat: 15–18 g

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Vietnamese Pâté