Vietnamese pate is a unique and delicious dish that is gaining popularity throughout the world. This savory dish is served with a variety of accompaniments, including herbs, pickled vegetables, and a side of crunchy baguette.
Whether you’re looking for a quick and tasty meal or a delightful appetizer, Vietnamese pate is sure to satisfy your craving. It’s full of bold flavors that are sure to tantalize your taste buds and leave you wanting more. With its ease of preparation and its perfect balance of sweet and savory seasonings, Vietnamese pate is a must-try dish for anyone looking to add a little something special to their next meal.
While many prefer pate made out of pork liver or a combination of different meat, I prefer chicken pate since it’s a healthier version. There are fewer calories and fat in chicken liver. It also contains a good source of vitamin B12. This vitamin is essential for the proper function of nerves and blood. Overall, chicken pate is a nutritious and versatile dish if done the right way.
What is pate?
Pâté is a type of spread that is often made with a variety of ingredients, including meat, poultry, and fish, along with vegetables, herbs, and spices. It is often served as an appetizer or snack and can be used as a spread for sandwiches and wraps.
Banh mi, a type of baguette from Vietnam that is used to make Vietnamese sandwiches, has become increasingly popular in recent years. One of the more unique ingredients included in banh mi besides pickled vegetables, fresh herbs, grilled pork or chicken, or tofu is pate. Adding pate really adds a savory, creamy texture to the sandwich.
Another way of eating chicken pate is just simply spreading it on toast. I prefer Vietnamese baguette as it’s lighter (less crumb), and easier to chew compared to the traditional french baguette that has a much thicker crust which sometimes cut my mouth.
How to properly cook Vietnamese pate?
Before cooking the liver, you want to properly prepare the liver. This means soaking and draining the liver in cold water multiple times until the water becomes clear, removing any extraneous fat and any veins.
An extra step is to soak the liver in a bowl of milk to remove the bitter flavor from the liver.
When finishing blending the liver, you will also want to steam the liver in hot boiling water.
Ingredients
- 1.6 lbs chicken liver
- Shallot
- Minced garlic
- 3 bay leaves
- 1 stick of unsalted butter
- 1 tablespoon sugar
- ½ teaspoon of salt
- Back pepper
- Dried parsley
- Cooking wine/cognac/whiskey
How to make Vietnamese pate (chicken)
- Soak and drain the chicken liver in cold water multiple times until the water becomes clear.
- Trim off the excess fat and tissue, and cut them into small pieces so they cook evenly.
- Soak the liver in milk for about 30 minutes.
- In a pan/wok, sauté the garlic and shallot until become golden.
- Drain the chicken from the milk and add it to the pan. Sauté for 5 minutes.
- At this step, there might be some excessive juice (pink color) from the chicken liver. Make sure to drain the juice chicken liver to get rid of the juice.
- Add bay leaves, sugar, salt, and dried parley.
- Cover the pan with a lid so the water doesn’t evaporate and make sure to turn the heat down. Cook the liver thoroughly for another 10 minutes.
- Have a blender/food processor ready to blend the liver.
- When the liver is completely cooked, add it to your blender and blend until desired consistency.
- Add cooking wine or cognac or whiskey, and black pepper, and continue blending. You can taste test the liver.
- Add more sugar or salt to your desired taste.
- At this step, the chicken liver is ready to be chilled and served. Pour the chicken pate into containers.
- OPTIONAL Melt the butter and pour it on top of the chicken liver. Store the pate in the refrigerator until ready to serve.
Notes:
- I used 2 mini foil containers with lids to hold the pate so I can freeze them.
- This chicken or Vietnamese pate pairs perfectly with a Vietnamese baguette and jalapeno. You can spread the pate inside the baguette with butter, then add jalapeno.
- One way to spice things up is adding Chili Garlic Sauce to your pate before heating it up.
- Another way to eat a thoroughly cooked chicken liver is by spreading an even coat of your pate on your toast before toasting them, so the pate layer is cooked evenly.
- I recommend blending the butter with cooked pate if serve immediately. Since I’m going to freeze the pate, I’m covering it with a layer of butter to reserve the pate better. Plus I like the fresh taste of the butter.
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FAQs
What pate is best for banh mi?
The most traditional pate for banh mi is a combination of pork liver, pork fat, and pork head meat. This mix is finely ground and seasoned with fish sauce, sugar, and spices. This combination has a deep, rich umami flavor and creamy texture that pairs perfectly with the pickled vegetables and cilantro found in a banh mi sandwich.
Another popular pate for banh mi is a chicken liver pate. This pate is made with chicken livers and cream, which gives it a smoother texture than the traditional pork-based pate. The flavor is milder and less intense than the pork pate, but still packs a savory punch.
In the end, the best pate for banh mi really comes down to personal preference. Each type of pate has its own unique flavor and texture, so it’s important to experiment and find the one that you like best.
Is it healthy to eat pâté?
The healthiness of pâté depends largely on the ingredients used to make it. While some pâtés are made with healthy ingredients like lean meats, vegetables, and herbs, others may contain higher amounts of saturated fat, sodium, and cholesterol. Generally speaking, it is best to avoid pâtés that are made with high amounts of processed ingredients and opt for those that are made with fresh, whole foods.
Pâté can also be a good source of protein, vitamins, minerals, vitamin B12, iron, and zinc.
So, while it is possible to eat pâté in a healthy way, it is important to be mindful of the ingredients used and the amount consumed. Eating too much pâté can lead to an unhealthy diet, so it is best to consume it in moderation. With that said, when made with the right ingredients, pâté can be an enjoyable and nutritious part of a balanced diet.
Is liver healthier than muscle meat?
There is some debate as to whether or not the liver is healthier than muscle meat. The primary argument in favor of the liver is that it is high in nutrients, including vitamin A, vitamin B12, and niacin. These nutrients are important for overall health.
On the other hand, some people argue that muscle meat is healthier because it contains more protein and essential fatty acids. These nutrients are important for muscle growth and maintenance. In the end, it is up to the person’s diet and how you balance food consumption.
What is the downside of eating too much liver?
The downside of eating too much liver is the potential for vitamin A toxicity. The liver is particularly high in vitamin A, which is essential for healthy eyesight and skin. However, too much vitamin A can be toxic and lead to a variety of symptoms, including headaches, dizziness, and nausea. Eating too much liver can also cause a drop in iron levels, leading to anemia.
Eating too much liver can be a health risk. If you enjoy eating liver, it’s important to do so in moderation, ensuring that it’s properly cooked and handled. This can help to minimize your risk of any potential health complications.
Vietnamese Pate
Ingredients
- 1.6 pounds chicken liver
- shallot
- minced garlic
- 3 bay leaves
- 1 stick of unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- black pepper
- dried parsley
- cooking wine/whiskey/cognac
Instructions
- Soak and drain the chicken liver in cold water multiple times until the water becomes clear.
- Trim off the excess fat and tissue, and cut them into small pieces so they cook evenly.
- Soak the liver in a bowl of milk for about 30 minutes.
- In a pan/wok, sauté the garlic and shallot until become golden.
- Drain the chicken from the milk and add it to the pan. Sauté for 5 minutes.
- At this step, there might be some excessive juice (pink color) from the chicken liver. Make sure to drain the juice chicken liver to get rid of the juice.
- Add bay leaves, sugar, salt, and dried parley.
- Cover the pan with a lid so the water doesn’t evaporate and make sure to turn the heat down. Cook the liver thoroughly for another 10 minutes.
- Have a blender/food processor ready to blend the liver
- When the liver is completely cooked, add it to your blender and blend until desired consistency.
- Add cooking wine or cognac or whiskey, and black pepper, and continue blending. You can taste test the liver.
- Add more sugar or salt to your desired taste.
- At this step, the chicken liver is ready to be chilled and served. Pour the chicken pate into containers.
- OPTIONAL Melt the butter and pour it on top of the chicken liver. Store the pate in the refrigerator until ready to serve.
Notes
- I used 2 mini foil containers with lids to hold the pate so I can freeze them.
- This chicken or Vietnamese pate pairs perfectly with a Vietnamese baguette and jalapeno. You can spread the pate inside the baguette with butter, then add jalapeno.
- One way to spice things up is adding Chili Garlic Sauce to your pate before heating it up.
- Another way to eat a thoroughly cooked chicken liver is by spreading an even coat of your pate on your toast before toasting them, so the pate layer is cooked evenly.
- I recommend blending the butter with cooked pate if serve immediately. Since I’m going to freeze the pate, I’m covering it with a layer of butter to reserve the pate better. Plus I like the fresh taste of the butter.
