Vietnamese Pate for Banh Mi
When you make your own banh mi, you must have pate, so we created a version, not strictly legit for such an occasion.
Vietnamese pâté and French pâté differ in their ingredients, preparation methods, and culinary applications, reflecting their distinct cultural backgrounds and locations. I am guessing that the French colonial occupation of Vietnam, especially in the south of the country has influenced much of the cuisine. They did not leave Vietnam all together until the mid 1950's which is not that long ago after all.
So to find pâté as such a staple of some of the best dishes the Vietnam has to offer, is not surprising. (We could compare French Onion Soup with Pho in some other post one day!)
Baguettes of course are of French origin and are a core part of the Banh Mi sandwich, as is this pâté recipe. We did not strictly adhere to the Vietnamese method on this one as it was fairly complex with some steaming of various offal prior to commencing the rest of the recipe. This is pretty simple in comparison and I must say, tastes authentic enough to pass muster from some of Vietnomnom cooking class peeps who had also visited Vietnam with me last year!
We have used some coconut cream, Chinese five spice and rendered pork fat in an effort to recreate the right flavour without the use of pig livers. I do love this recipe and can smash it on its own with a fresh baguette and plenty of butter. I hope you make the Banh Mi, but in the event you don't, by all means make this and enjoy it in its own right!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4 cloves garlic
- 1 shallot, peeled and halved
- 1/2 Teaspoon Chinese five spice
- 45 Grams pork fat (rendered from cooking crispy pork or bacon)
- 250 Grams chicken livers
- pink salt flakes and cracked black pepper to taste BUY
- 50 Grams brandy
- 50 Grams cream BUY
- 50 Grams butter melted to seal the pates BUY
Do
- 1
Place garlic, shallot, five spice powder and pork fat into Thermomix bowl and chop 2 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.
- 2
Meanwhile, rinse the livers, cut out any odd looking pieces and discard. Pat dry with a paper towel and sprinkle with salt and pepper.
- 3
Add livers, and brandy to Thermomix bowl and cook 5 min/100ºC/speed 1.
- 4
Blend 20 sec/speed 7. Scrape down lid and sides of bowl.
- 5
Add cream and blend 20 sec/speed 7. Blend again if you feel it is needed.
- 6
Divide mixture between ramekins. Sprinkle with additional black pepper. Top with melted butter and garnish each pot with a herb leaf if desired. Keep out of fridge until the pate reaches room temperature and then store covered in the fridge until service.
- 7
This will also freeze well as it makes a lot. Wrap well in containers of choice and thaw out in the fridge before using.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
