The Best Vietnamese Pate for Banh Mi

A banh mi sandwich is not complete without Vietnamese Pate. While I normally purchase this condiment, I found the process of making it at home so much tastier and satisfying. This addictive pate recipe will have you coming back for more again and again (speaking from personal experience).

When it comes to eating banh mi, my favorite part of the sandwich is undoubtedly the Vietnamese Pate. Without pate, the sandwich doesn’t feel complete! Usually I buy mine at the store, but I thought it would be fun to make my own! Learning how to make this pate was such a cool process with a major assist from my mom. I honestly have not tasted a more addictive pate than this one. Ever since I made it, I keep sneaking bites of it smeared over a piece of Vietnamese baguette. I know you will feel the same way if you make this recipe!

Some important details about key ingredients

• Pork liver – Traditionally, pork liver is used in Vietnamese pate. However, it does have an intense flavor, so some people prefer the milder flavor of chicken livers. Both chicken and pork livers should work with this recipe.
• Vegetable oil – All the ingredients are sautéed in vegetable oil to give it some color and more flavor. I tested this recipe with olive oil as well, and it was just as tasty. Grapeseed oil should work too.
• Pork fat – It is really hard to find pork fat itself at most grocery stores. They are mostly available at large Asian grocery store chains. I just bought bacon and cut off 1/4 pound of fat from it. When my mom makes this dish, she cuts the pork fat from pork butt. Both work well for pate.
• Ground pork – Next to the liver, this is one of the most important ingredients in this dish. If you’re using chicken liver, substitute ground pork with ground chicken.

How I make Vietnamese Pate

Prepping your ingredients

1. First, add the liver and bread to separate bowls. Divide the milk evenly between both bowls and soak for 30 minutes. While the liver and bread are soaking, mince the shallots, garlic, and 1/4 pound of the pork fat. Set aside.
2. Once the liver and bread have soaked for 30 minutes, pour out the milk from both bowls, rinse the liver thoroughly, and squeeze the milk out from the bread. Set aside.
   • Tip #1: It is really important to prep the liver properly before cooking it. Otherwise, the liver will taste unappetizing, and it could make you sick. Make sure to soak the liver for at least 30 minutes to get rid of any toxins, and then rinse it thoroughly until the water runs clear.

Cooking and blending your ingredients

1. Next, it’s time to cook and blend your ingredients. Heat 1 tbsp of vegetable oil over medium high heat. Saute 1/2 the shallots for 30 seconds until shiny. Add 1/2 the garlic and saute for 15 seconds until shiny. Season with 1/2 tsp of salt.
2. Add 1 tbsp butter, liver, and 1/4 tsp five spice powder. Saute for 15-30 seconds until the liver is a light brown color and remove from the heat. Set aside. Do not cook the liver for too long or else it will make the pate too brown.
3. Using the same pan, heat 1 tbsp of vegetable oil over medium high heat. Add the last half of the shallots and cook for 30 seconds. Then add the last half of the garlic and saute for 15 seconds.
4. Add the minced pork fat, ground pork, 1/4 tsp of five spice powder, 1/2 tsp salt, 1 tbsp of butter, sugar, and pepper. Cook for 2 minutes until the pork is a light brown color and remove from the heat. Set aside.
5. Now it’s time to blend everything together! Add the liver mixture, ground pork mixture, bread, and egg to a blender. Blend until a smooth consistency forms. Make sure you are using a good blender for this! Don’t be afraid to do this in batches.
   • Tip #2: Any blender should work for this recipe, but I highly recommend a good blender if you can find one. A good blender will give you the smooth consistency you’re looking for in a pate. I personally use a Vitamix blender which is expensive but definitely the best blender I’ve ever owned.

Steaming your pate

1. Grease a small 4.5 x 8 inch loaf pan with butter and line with parchment paper. Prep your steamer by bringing some water to a simmer and placing the steamer insert into your pan. If the steamer is too deep, place a small bowl upside down in the steamer. This will make it easier to extract your loaf pan once the pate done.
2. Spoon your pate into the prepared loaf pan. Place the last half of the pork fat or bacon on top and cover tightly with aluminum foil. Steam for 1 hour to 1 hour 15 minutes until a toothpick comes out clean.
   • Tip #3: Placing bacon or pork fat on top of the pate helps keep the surface moist while it is steaming.
   • Tip #4: Cover the loaf pan tightly. Letting too much moisture seep in which make the surface too mushy.
3. Let it cool down to room temperature (2-3 hours) and put it in the fridge for at least 2 hours before serving.

What can you eat this Vietnamese pate with?

This pate is mainly used in banh mi, especially banh mi dac biet (cold cuts banh mi). Most banh mi recipes will have some version of this pate in it. Other than banh mi, you can also eat this spread over a piece of bread or crackers. When I was a kid, I loved this pate so much I would just spread on some toast, top it with a few cucumbers, and eat it just like that.

Did you make this dish?

If you made this dish, I would love to see!

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