How to make Vietnamese Pâté
1
Soak the livers
Cover the trimmed livers with milk and refrigerate for 1–2 hours. Drain, rinse, and pat completely dry.
2
Cook the aromatics
Melt 40 g butter in a pan. Cook the onion until soft, then add garlic and cook for one minute.
3
Cook the meat
Add the ground pork and cook until no longer pink. Add the livers and cook just until browned outside. Stir in the fish sauce, sugar, and black pepper.
4
Blend until smooth
Cool slightly, then blend the mixture with 80 g softened butter until very smooth. Press through a fine sieve for an extra-silky texture.
5
Bake and chill
Transfer to a buttered terrine, cover, and bake in a water bath at 160°C for 35–45 minutes, until the center reaches 71°C. Cool, top with the remaining melted butter, and chill for at least 4 hours.
Maria’s tip: Serve the pâté slightly softened so it spreads easily inside freshly baked bánh mì.
Food safety: Cook the pâté to 71°C (160°F), keep refrigerated, and use within four days.