Pate is a dish originating from France, well-received in many parts of the world, mainly made from the meat and liver of animals marinated with some other spices and then pureed. Vietnamese pate recipe has a unique taste and variety in usage. Please refer to the Vietnamese pate recipe below to treat the whole family to delicious and attractive dishes.
What is the Vietnamese pate recipe?
Pate (derived from the French word pâté), is a puree (powdered) food prepared from the meat and liver of animals and other spices. Meat for pate is usually made from solid organ meats, such as liver (most common), and with added fat, vegetables, spices, wine, and other ingredients to taste. The French word “pâté” is reserved for a mixture of minced meat and fat.
The pate dish was probably introduced to Vietnam during the French colonial period (1858 to 1954) along with other dishes such as bread, milk coffee, butter, cakes, and custard… are now very popular, especially the pate bread that many people use for breakfast.
Pate is often served with bread or sandwiches. It is a very easy and convenient dish in breakfast for those in a hurry to go to work or leisurely travel. In Vietnam, pate has been processed according to the Vietnamese style, that is, people often use the liver of the animal (usually pork liver), so in Vietnam, people sometimes call pâté with the pure Vietnamese name of the liver.
In Vietnam, people also classify two types of pate according to the way of processing: steamed and grilled. Steamed pate is made by steaming, a water bath, and grilled pate is made by using a metal mold, using an aluminum baking pan heated at 250 degrees Celsius, and then putting the pate mold in the oven for about 20-25 minutes. , baked pate leaves the finished product in a dry form, convenient only for thick slices and eaten without a piece with wine (in the European way) and not as thinly spread on bread as steamed pate.
If you wonder how to make pate for banh mi, the article will help you. Let’s get started!
How to make Vietnamese pate recipe?
How To Make Vietnamese Pate Recipe? [9-Step Guideline]Course: Pork, Recipes
Below is the simple but tasty Vietnamese pate recipe. Let’s begin:
300g pork liver
200 ml fresh milk without sugar
200g pork skin
500g minced pork shoulder
1 piece of bread
250 g portion of fat
1 tablespoon unsalted butter
10 dried onions
1/2 small onion
1 bulb of garlic
1 tablespoon oyster sauce
1 tablespoon fish sauce
1/2 tablespoon pepper (both coarse and fine)
1 tablespoon white wine
Common seasoning (salt/sugar/monosodium glutamate/pepper)
- Step 1. Prepare pork liver
First, you need to wash the liver, then cut off the excess fat and tendons and cut them into 1cm thick pieces. Then, soak it with 100 ml of fresh milk for 30 minutes to remove the fishy smell. Then, wash it with cold water 2 to 3 times and let it dry.
- Step 2. Preliminary processing of pork fat
You wash the pig’s skin, and you can use a razor to scrape the surface of the skin to clean the fluff. For bitter fat, you also wash it with water to clean it.
Put a pot of water on the stove, put in the pot 1 tablespoon of seasoning seeds, and 1 red onion, boil until the water boils, then add the skin and pork fat and boil on medium heat for about 15 minutes. When the skin and fat are cooked, you can use chopsticks to skewer, then turn off the heat, take them out and let it cool.
Use a knife to cut the pork skin into bite-sized pieces, about 2 fingers, then put in a meat grinder, and grind for about 3 minutes. The fat you cut into thin, large slices.
- Step 3. Prepare the remaining ingredients
For bread, tear it into small pieces and drizzle the remaining milk until soft enough. You should also not let the bread soggy. This part of bread soaked in milk has the effect of eliminating fishy for the liver and helping to increase the stickiness of the pate.
Please note that use white pillow bread or normal crusty bread core, not using dairy bread such as chrysanthemum bread or sweetbreads with filling.
Then, you wash and peel the onion, garlic, and onion and chop it.
- Step 4. Boil pork meat and liver
Put the pot of water on the stove, after the water boils, add the chopped pork belly and boil for about 10-15 minutes until the meat is cooked and take it out to drain. You continue to put the pot of water on the stove. After the water boils, you put the milk-soaked pork liver in a pot of boiling water and boil for about 10 minutes until the pork liver is cooked, take it out and let it dry!
Note: You boil the pork belly one by one, then the liver, don’t boil both!
- Step 5. Stir-fry pork and pork liver
Peel and mince 2 purple onions and 2 garlic bulbs. Onions you also peel, and cut into wedges.
Put the pan on the stove, and add 2 tablespoons of oil. Heat until the oil is hot, then add the minced onion and garlic and fry until fragrant, the onion and garlic turn yellow, then add the mixture of meat and liver, and pork fat to the island. Next, add the bread soaked in milk with chopped onion and stir-fry.
Add 5 tablespoons fish sauce, 1 tablespoon fish sauce, 1 teaspoon salt, 1/2 teaspoon MSG, 1 teaspoon sugar, and stir-fry for about 5 minutes on high heat. You continue to stir-fry the ingredients on medium heat for about 10 – 15 minutes until the ingredients are cooked evenly, and the water is dry, then turn off the heat, re-seasoning to taste.
- Step 6. Puree and pour mold
You divide the mixture of stir-fried ingredients into 2-3 small parts, put each part in a meat grinder, and grind for about 3-5 minutes until the ingredients are smooth.
Use a round tray or stainless steel bowl to make the mold. Spread a layer of pork fat on the bottom of the mold, then pour the freshly ground pate on top to almost fill the mold. Finally, you put on top of the plate a layer of pork fat and cover the mouth of the mold with foil.
Small tip: Depending on your preference to eat smooth or medium pate, you can adjust the grinding time accordingly!
- Step 7. Pour the mold and bake the pate
You put about 2 teaspoons of butter in the mold and spread it all around. Then, add the minced pork and pork liver.
Finally, add 3 teaspoons of butter on top of the minced pork and pork liver. Repeat with the remaining molds until all ingredients are used up. You preheat the oven to 200 degrees Celsius for 10 minutes and then put the pate molds in. Bake pate at 200 degrees Celsius for 15-20 minutes is complete.
Note: You can also steam the pate if you don’t have a grill. If you use a regular steamer, the steaming time ranges from 2 to 3 hours. If you use a pressure cooker, the steaming time can be shorter, only about 1 hour, the pate is very fragrant and soft.
When steaming, you should use foil to cover it, so the water will not stagnate and fall on the pate. Steaming time can vary depending on how tender you want or how much pate you make.
- Step 8. Finished pork pate Vietnamese recipe
Cooked pork liver pate to bring it out to cool, you can store it in the refrigerator overnight. The dish is fragrant with the smell of butter mixed with the aroma of pork liver. Pate has the greasy taste of meat and liver served with bread, this will be an extremely delicious and perfect combination.
- Step 9. Preserve
After the pate is cooked, let it cool, then cover it and keep it in the refrigerator for 1 week. You should not put hot pate in the refrigerator, as this will shorten the life of the refrigerator and make the pate spoil faster.
In addition, you can store it in the freezer for 1 to 2 months and still retain the original flavor. Before using, you just need to defrost on the refrigerator then process or heat and serve with any dish according to your preference.
Tips for choosing tasty and fresh pork liver
Based on color
Color is one of the important identification factors that help you buy good pork liver. Fresh livers, taken from the belly of freshly slaughtered pigs, are bright, bright red or pink and evenly colored.
If the liver is dark, yellowing, and uneven in color, it means that the liver is no longer fresh, has been left for a long time, or is the liver of infected pigs.
Based on size and surface
To make it easier to identify fresh pork liver, you should choose the liver that has not been cut, with the leaves intact. Tasty pork liver has a smooth, flat, beautiful surface and is free from lymphadenopathy. Absolutely do not buy liver with lymphadenopathy, the appearance of a fluke cocoon on the surface because it is an infected liver, when eaten, it will cause very dangerous poisoning.
Based on elasticity
Fresh pork liver has a firm texture, and high elasticity, when pressing the liver surface with your hand, it does not leave any dents. Absolutely do not buy the liver when the cut is still slightly hard or has a loose, soft texture because it is a liver with cancer, chronic cirrhosis, or anthrax.
Based on the smell of the liver
Fresh liver has a characteristic scent, when you smell it, you can feel a light, non-irritating meat smell. If the liver has an unpleasant odor, fishy, or black, it means that the liver has been infected or has been left for a long time.
Reputable selling place
To buy fresh, quality, safe, and tested pork liver, you should choose to buy it at reputable food places such as clean food stores, and supermarket systems in the market. When buying, you should pay attention to the inspection stamp, expiry date, and origin of production to avoid buying poor quality pork liver, of unknown origin!
Above are the shares of Tasty Touch about the secret to making delicious and nutritious Vietnamese pate recipe and how to make pate for banh mi. Good luck to you!