Vietnamese Pate Recipe
This Vietnamese Pate Recipe features tender chicken livers blended with butter, garlic, and fish sauce for a creamy, savory spread. Perfect for banh mi or as an appetizer, it’s a traditional recipe with a rich flavor and silky texture.
12 Servings
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
To ensure this Vietnamese Pate Recipe is gluten-free, make the following adjustments:
- 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.