Savory chicken liver, garlic, fish sauce, and butter come together in this creamy Vietnamese Pate Recipe—perfect for banh mi or toast!
You ever take one bite of something and instantly get hit with a wave of nostalgia? That’s what happened the first time I made this Vietnamese pate recipe at home. I was trying to recreate the magic of those banh mi sandwiches I used to grab on my walk to work when I was living in Saigon. Well, my attempt turned into an obsession. I played around with the flavors for weeks (okay, months… who’s counting?), and after a few not-so-cute kitchen disasters—like accidentally burning the livers (gross)—I finally cracked it.
This pate is creamy, savory, and just a little funky—in the best way! I swear, spread this on warm bread and it’s like you’re back at that tiny street stall, balancing a baguette in one hand and a plastic cup of iced coffee in the other. It’s the real deal.
Why You’ll Love This Vietnamese Pate Recipe?
First off, it’s simple. Don’t let the idea of pate intimidate you—this is just cooking down a few basic ingredients and blending them until smooth. And if you’ve ever found store-bought pate a little… bland (or maybe a little too “livery”), this homemade version is mellowed out thanks to a milk soak. You’re in full control of the flavor, which, let’s be honest, feels pretty powerful.
Also? It looks fancy. Serve this at your next dinner party, and everyone’s going to think you moonlight as a French chef. Just smile and let them believe it.
Ingredient Notes:
So here’s the lowdown on what you’ll need—and why.
- Chicken Livers (½ lb): Don’t be scared! They’re mild and cook quickly. Just give them a good rinse and trim off any tough bits.
- Milk (1 cup): Totally optional, but it tames the liver’s flavor. If you’re new to pate, I’d say go for it.
- White Wine (½ cup) or Cognac (1 tbsp): Adds depth. I usually grab whatever I have on hand (read: the wine I forgot was in the fridge).
- Onion (1 small) & Garlic (6 cloves): These are your flavor base. Garlic lovers? You could toss in a few extra cloves.
- Fish Sauce (2 tsp): Don’t skip it. It’s that sneaky umami punch that makes Vietnamese pate sing.
- Butter (8 tbsp + 2 oz for sealing): The secret to silky smooth pate is all. that. butter.
- Salt & Pepper: Season to your heart’s content.
How To Make Vietnamese Pate?
Step 1: Prep Those Livers
Okay, so first thing’s first—give those chicken livers a good rinse. Get rid of any funky bits. Sprinkle a little salt over them (about ½ tsp) and cover them with milk. Pop them in the fridge overnight. Yes, overnight! I know it sounds like a long time, but trust me, it makes them taste less livery and more mellow.
Step 2: Cook the Aromatics
Next day? Rinse the livers and chop them into chunks. Heat up a pan with a dab of butter (or oil if you prefer). Toss in diced onion and garlic. Don’t worry if they’re not perfect—we’re blending this later! Cook until soft and fragrant. (Your kitchen’s already starting to smell amazing.)
Step 3: Sauté the Livers
Now, add the liver pieces to the pan. Pour in your wine or cognac and let it simmer away. Cook until the livers are done—about 5-7 minutes. You’re looking for no pink inside but not overcooked. Add your fish sauce, salt, and pepper. Give it a little taste and adjust if you need to.
Step 4: Blend It All Together
Want To Save This Recipe?
Let things cool for a few minutes (don’t rush it—you don’t want hot splatters in the blender). Then pop everything in a food processor with the softened butter. Blend until smooth. It should look like a creamy spreadable paste. If it’s too thick, you can add a splash of broth or more butter (no judgment!).
Step 5: Seal & Chill
Spoon the pate into ramekins or jars. Melt the extra butter gently (low and slow!), then pour a thin layer over the top of each container. This keeps air out and stops it from drying. Chill it for a few hours—or overnight if you’re patient like that.
Storage Options:
Here’s the deal.
- In the fridge? It’ll last about 5 days if sealed with butter.
- In the freezer? Up to a month. Just thaw it slowly in the fridge before serving.
Important note: Once you break the butter seal, keep it covered, and don’t leave it out for more than 2 hours (or 1 hour if it’s hot out!).
Variations and Substitutions:
- Milk-Free Soak: Feeling adventurous? Skip the milk soak and go for bold flavor.
- Different Booze: Swap the white wine for sherry, brandy, or skip the alcohol altogether (use broth!).
- Herbs: Add a little thyme or parsley for an herby twist.
- Vegan Version: Go wild—use mushrooms and walnuts. Not the same, but delicious in its own right!
What to Serve with Vietnamese Pate?
The classics?
- Crusty baguette (obviously!)
- Crackers (fancy snack vibes)
- Pickled veggies (think banh mi fixings)
- Sliced cucumbers (light & fresh balance)
- Cheese board companion (yes, you can do both cheese and pate!)
Frequently Asked Questions:
Do I have to soak the liver in milk?
Nope! But it really helps mellow the flavor if you’re nervous about trying liver for the first time.
Why is my pate gray?
Liver naturally goes gray when cooked—don’t sweat it. Some folks add a drop or two of red food coloring to make it prettier.
Can I freeze it?
Totally! Just make sure it’s sealed tight. Thaw in the fridge overnight before serving.
So there you have it—Vietnamese Pate made right in your own kitchen! Creamy, rich, and full of flavor. It’s honestly easier than you’d think, and once you nail it, you’ll be adding it to everything. Try it on toast, in banh mi, or just by the sneaky spoonful (no judgment!).
If you give this a go, tell me how it turned out! Did you tweak it? Add extra garlic? Serve it at a party? I wanna hear all about it. Drop a comment below or tag me on social. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vietnamese Pate Recipe
Ingredients
- ½ pound chicken liver
- 1 cup milk optional; recommended to mellow the flavor of the livers
- ½ cup white wine or 1 tablespoon cognac
- 1 small onion finely diced
- 6 cloves garlic minced
- 2 teaspoons Vietnamese fish sauce Nuoc Mam
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper
- 8 tablespoons unsalted butter softened (plus additional 2 ounces for sealing the top)
Instructions
Prepare the Chicken Livers:
- Rinse the chicken livers thoroughly under cold water. Trim and discard any connective tissue or discolored parts. Sprinkle ½ teaspoon salt over the livers and gently mix.
Optional Milk Soak:
- Place the livers in a shallow dish and pour 1 cup milk over them, ensuring they are completely submerged. Cover and refrigerate overnight. This step helps to reduce the strong flavor of the liver.
Rinse and Chop:
- After soaking, drain and rinse the livers well under cold water. Pat them dry with paper towels and cut into smaller pieces.
Sauté Aromatics:
- In a medium-sized skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, approximately 3-4 minutes.
Cook the Livers:
- Add the prepared chicken livers to the skillet. Pour in ½ cup white wine (or 1 tablespoon cognac). Cook for about 5-7 minutes, stirring occasionally, until the livers are no longer pink inside and the liquid has reduced by half.
Season the Mixture:
- Add the remaining ½ teaspoon salt, 2 teaspoons Vietnamese fish sauce, and ½ teaspoon ground black pepper. Stir well and allow to simmer for another minute. Taste and adjust seasoning if necessary.
Blend the Pate:
- Remove the mixture from heat and allow it to cool slightly for 5-10 minutes. Transfer to a food processor. Add 8 tablespoons of softened butter. Blend until the mixture becomes smooth and creamy.
Transfer and Seal:
- Spoon the pate into ramekins or airtight containers. Melt 2 ounces of butter slowly over low heat and carefully pour a thin layer over the top of each container to create a protective seal.
Chill and Serve:
- Refrigerate the pate for at least 2 hours before serving to allow it to set. Serve chilled with baguette slices or crackers.
Notes
- Confirm that your Vietnamese fish sauce is gluten-free (some brands contain wheat).
- Use a gluten-free soy sauce substitute if you prefer additional umami flavor (optional).
Serve with gluten-free bread or crackers. - Always check labels to confirm there are no hidden gluten-containing ingredients.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
