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Vietnamese Pate Chaud – Homemade & Easy Recipe

Pate Chaud

Hey, foodies! Today, I’m diving into the aromatic world of Pate Chaud, a Vietnamese puff pastry delight that promises layers of savory goodness. Originating from French, Pate Chaud is a flaky pastry filled with a scrumptious mixture of ground chicken or pork, mushrooms, and a symphony of seasonings. 

While these flavorful bites are readily available at most Vietnamese delis, I understand that not everyone has convenient access to such places. Well, I’ve got you covered with a homemade Pate Chaud recipe that brings the authentic taste of Vietnam right into your kitchen! 

Pate Chaud

Ingredients to make pate chaud

  • 2 sheets Pepperidge Farm frozen puff pastry sheets
  • 1 egg
  • ½ cup minced cremini or wood ear mushroom
  • ¼ cup onion
  • 1 tbsp garlic
  • ¼ cup green onion
  • ¼  tsp chicken bouillon
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 pound ground chicken/pork
  • 1 baking sheet
Pate Chaud

Where does Pate Chaud originate from?

Pate Chaud does have French origins, and its influence on Vietnamese culinary traditions is rooted in Vietnam’s colonial history. During the French colonial period in Vietnam, which lasted from the mid-19th century until the mid-20th century, the French brought with them various aspects of their culture, including their culinary expertise.

Pate Chaud, or Banh Pate So as it’s known in Vietnamese, is a prime example of this cultural fusion. The French introduced the concept of puff pastry to Vietnam, and over time, it blended harmoniously with local ingredients and flavors. Vietnamese people adapted the French technique of creating flaky, buttery pastry and infused it with their own local flavors.

Pate Chaud became a popular street food and snack in Vietnam, loved for its crispy layers and savory fillings. 

Does Pate Chaud had liver pate spread?

Despite its name, Pate Chaud doesn’t actually contain traditional liver pate. The name “Pate Chaud” may have led to confusion due to its association with the French word “pâté,” which commonly refers to a spreadable mixture often containing liver. The term “pate” in this context refers to the pastry itself, not the spread.

Using store-bought puff pastry as an alternative to the dough

I recommend using store-bought puff pastry, particularly Pepperidge Farm, for those in the US. This convenient alternative saves time without compromising the texture and taste of the pastry.

Pate Chaud

What are alternative meat fillings for Pate Chaud?

While my recipe features a ground chicken filling, you can certainly get creative with alternatives. Try ground pork, beef, shrimp, or even a medley of vegetables for a vegetarian twist. The key is to maintain a balance of flavors that complement the buttery layers of the puff pastry.

What drink to pair with Pate Chaud?

Pairing the right drink with Pate Chaud can enhance the overall dining experience. Here are a few beverage options that complement the flavors of Pate Chaud:

  1. Vietnamese Iced Coffee (Cà Phê Sữa Đá): The rich and slightly sweet profile of Vietnamese iced coffee is an excellent match for the savory and flaky layers of Pate Chaud. The contrast between the bold coffee and the buttery pastry creates a delightful combination.
  2. Jasmine Tea: Opt for a cold iced cup of jasmine tea. It provides a refreshing palate cleanser between bites of the savory pastry, balancing the richness of the filling.
  3. Sparkling Water with Citrus: The frizzling of sparkling water, especially with a splash of citrus like lemon or lime, can cut through the richness of the pastry and cleanse your palate between bites.

How to make pate chaud

  1. Thaw the frozen puff pastry sheets for about 40 minutes for easy handling.
  2. In a big bowl, mix ground chicken/pork, egg, mushroom, onion, garlic, green onion, chicken bouillon, sugar, salt, and pepper all together. Cook a small scoop of the mixture to flavor-test.
  3. Cut the puff pastry sheet into 3×3 square shapes and place them on a baking/parchment sheet.
  4. Place the meat filling on one square and use another square to place it on top of the filling. The amount of filling will depend on the size of your square.
  5. Use a fork to pin the bottom and top layers together. Make some holes or cross-cut the top layer to allow the steam to escape when baking.
  6. Pop them into the oven at 320°F for about 10 – 15 minutes until the top fully turns golden brown.
Pate Chaud


  1. In this recipe, I use wood ear mushroom, which is not a commonly known ingredient in western countries but very popular in Southeast Asia.

    It is also called black fungus mushroom but is totally edible. Don’t let the name scare you off! Wood ear mushroom is very rich in vitamins and minerals.

    It has medicinal properties and is used in traditional medicine for treating diseases or conditions like arthritis, diabetes, psoriasis, and so on.

    The texture is crunchy and jelly-like which makes it very versatile.

  2. The bottom of your pate chaud might be a little mushy and wet from the butter in the dough.

    What I did was remove the baking sheet with all the melted butter from the tray and flip the pate chaud upside down, and bake them again for 5 more minutes. At this point, your pate chaud should be fully crunchy on both sides with a nice golden brown on the top.

Now, let’s embark on this culinary journey together and create the magic of Pate Chaud in your own kitchen!


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Hey, I'm Sa. Welcome to Wikisizzle! I’d like to keep it simple with everyday meals that are easy to make. Hope you find some delightful flavors here. Let’s get cooking.

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