One of the dishes that I crave the most ever since I came to France is Vietnamese style liver pâté. When I say Vietnamese style, it means the pâté is still a bit lumpy, and you can feel the taste and smell of the liver when you eat it. The pâté here in France is usually processed very smooth, and you can’t feel the liver that much. I managed to find the “pâté de campagne” – country terrine, which tastes pretty close to Vietnamese pâté. However the ingredients for terrine is mostly ground meat, the smell is not the same, so even it goes well with bread, I cannot not use it in dishes like chicken with pâté sauce.
After a long time searching and reading into recipes on the internet, I finally aggregated a recipe that works for me, using chicken pate, minced meat, milk and sandwich bread, the general ratio is:
2 liver (grams) : 1 minced meat (grams) : 2 milk (ml) : ¾ sandwich bread (grams)
This recipe use chicken liver so it is much simpler than using pork liver, and the taste is already very nice.
Công thức tiếng Việt: Patê gan gà kiểu Việt Nam
Preparation time: 30-50 minutes
Cooking time: 30-40 minutes
Servings: 400-450g pâté
- 200g chicken liver + milk
- 70g butter
- 1/2 of an onion
- 3 cloves of garlic
- 100g minced pork (can be substituted with chicken)
- 3 slices of small sandwich bread (about 75g) + 200ml milk
- Salt & pepper
1. Wash the chicken liver, pour an amount of milk that would be enough to submerge the liver and soak for 30-45 minutes. This step will help to remove impurities, softens flavour, and tenderize the liver. After soaking, discard the milk and thoroughly wash the liver again. Use a knife to cut off the tendons and cut the liver into thin slices.
200g chicken liver + milk
2. Finely mince the onion and garlic. Melt the butter in a pan over medium heat.
70g butter; 1/2 of an onion; 3 cloves of garlic
3. When the butter is melted, add the onion and garlic and toss until tender. Add the liver and minced pork, toss until it is around 70-80% cooked. At this point if you don’t have a blender or a food processor, you can start using a wooden spoon to mash the meat and liver. They are very tender when cooked so it’s quite easy to mash.
100g minced pork
4. While tossing the liver, shred the sandwich bread and soak in milk. You only have to soak the bread for about 1-2 minutes, don’t let the bread turn too mushy. Pour this mixture of bread and milk into the pan and toss with the liver and minced pork, season to your taste. Cover the pan and lower the heat, simmer for 10-15 minutes until all the ingredients are cooked.
3 slices of small sandwich bread (about 75g) + 200ml milk; Salt & pepper
5. If you have a blender or a food processor, pour the pâté mixture into the machine and quickly grind so that all the ingredients are mixed, but the mixture should not be too smooth. After grinding, return the pâté mixture to the pan and toss until it’s hot, this will allow the pâté to be stored for longer.
Let the pâté cool down and store in an air-tight container. The pâté can be kept for 2-3 weeks in the fridge, you can also portion it and store in the freezer, defrost thoroughly before eating. It is delicious served with bread or glutinous rice.