📝 About This Recipe
This authentic Vietnamese liver paté is the secret ingredient that elevates a simple baguette into a world-class street food experience. Unlike its French cousin, this version is heartier and more aromatic, featuring a savory blend of pork liver, ground meat, and plenty of garlic, all steamed to buttery perfection. It is rich, umami-forward, and possesses that signature melt-in-your-mouth texture that defines the classic Saigon-style Bánh Mì.
🥗 Ingredients
The Protein Base
- 300 grams Pork Liver (cleaned, deveined, and sliced thin)
- 200 grams Ground Pork (choose a mix with 20% fat for moisture)
- 100 grams Pork Fat Back (diced small; half for the mix, half for lining the ramekin)
- 1 cup Whole Milk (used for soaking the liver to remove bitterness)
Aromatics and Bindings
- 1/2 cup Baguette crumbs (torn into small pieces)
- 1/4 cup Whole Milk (to soak the bread crumbs)
- 3 tablespoons Shallots (minced)
- 2 tablespoons Garlic (finely minced)
- 3 tablespoons Unsalted Butter (high quality, for sautéing)
Seasoning
- 1 tablespoon Fish Sauce (premium quality (e.g., Red Boat))
- 1 teaspoon Sugar
- 1 teaspoon Black Pepper (coarsely ground for a spicy kick)
- 1/4 teaspoon Five Spice Powder (optional, for a subtle earthy depth)
- 1/2 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Place the sliced pork liver in a medium bowl and cover with 1 cup of milk. Let it soak for 30 minutes to remove the metallic taste and toxins. Drain and pat dry with paper towels.
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2
In a small bowl, soak the baguette crumbs in 1/4 cup of milk until they form a soft paste. This acts as the binder for your paté.
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3
Melt 2 tablespoons of butter in a skillet over medium heat. Add the minced shallots and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
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4
Add the ground pork and 50g of the diced pork fat to the skillet. Cook until the meat is no longer pink, breaking it up with a spatula.
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5
Add the soaked liver to the skillet. Increase the heat slightly and cook until the liver is browned on the outside but still slightly pink in the middle (about 4-5 minutes).
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6
Stir in the fish sauce, sugar, salt, black pepper, and five-spice powder. Remove from heat and let the mixture cool for 10 minutes.
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7
Transfer the cooked mixture and the soaked bread crumbs into a food processor. Pulse until you reach your desired consistency—some prefer it chunky, but for Bánh Mì, a smooth, spreadable paste is traditional.
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8
Prepare a heat-proof ramekin or glass container. Line the bottom with the remaining thin slices of pork fat (this keeps the paté moist and adds flavor).
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9
Pour the paté mixture into the container, smoothing the top with a spatula. Top with the remaining 1 tablespoon of butter (melted) to seal the surface.
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10
Cover the container tightly with aluminum foil to prevent water from dripping in during the steaming process.
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11
Set up a steamer over boiling water. Place the container inside, cover the steamer, and steam on medium-low heat for 45-60 minutes.
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12
Remove from the steamer and let it cool to room temperature. The paté will firm up as it cools. For the best flavor, refrigerate overnight before serving.
💡 Chef's Tips
Always soak the liver in milk; it is the non-negotiable step for a clean, sweet flavor. If you want an extra smooth texture, pass the processed mixture through a fine-mesh sieve before steaming. Don't skimp on the fat—the pork fat back and butter provide the luxurious mouthfeel essential for Bánh Mì. If you cannot find pork fat back, you can use extra butter or even heavy cream mixed into the blend. The paté keeps well in the fridge for up to 5 days or can be frozen for up to a month.
🍽️ Serving Suggestions
Spread generously on a warm, toasted baguette with pickled daikon and carrots (Do Chua). Serve as a dip with savory crackers or crusty sourdough for a cocktail hour snack. Pair with a glass of crisp Riesling or a cold Vietnamese iced coffee (Cà Phê Sữa Đá). Add a dollop on top of hot sticky rice (Xôi) for a traditional Vietnamese breakfast. Layer it in a sandwich with Vietnamese ham (Chả Lụa), cucumber slices, and fresh cilantro.