Vietnamese Chicken Liver Pate (Pa tê Việt Nam)

Vietnamese Chicken Liver Pate is the best pate I've ever tasted - though I might be a little biased! It's soft, tender and melts in your mouth. There's something truly satisfying about spreading freshly made pate onto a slice of warm, crusty Vietnamese baguette. It's pure heaven.

But Vietnamese pate isn't just for bread. It's incredibly versatile, enjoyed across Vietnam in different ways - on Bánh Mì, with sticky rice, or even alongside a simple bowl of steamed jasmine rice.

This recipe is super simple and easy to make. That's always my priority - to keep my recipes accessible, so anyone can recreate these delicious flavours at home.

The perfect blend of ingredients

The secret to a rich and creamy pate lies in the right combination of ingredients. In this recipe, chicken liver and pork mince take centre stage, enhanced by a few simple ingredients that make all the difference. You'll need:

• Fresh chicken livers
• Pork mince
• White bread slices (crusts removed)
• Whole milk
• Onion
• Garlic
• Butter
• Salt and black pepper

With the right technique, these ingredients come together beautifully to create a smooth and flavourful homemade Vietnamese Chicken Liver Pate.

Preparing the chicken liver

Start by placing all the chicken livers in a bowl. Pour enough milk to fully cover them and let them soak for about 30 minutes. This step helps to remove any remaining impurities from the liver and enhances the final flavour of the pate.

While waiting, finely chop the onion and mince the garlic.

Once the liver has soaked long enough, drain and rinse it under clean water. Slice the liver into smaller pieces. This will help it cook through more quickly.

Cooking the pate mixture

Heat a generous amount of butter in a pan over medium-high heat. Add the chopped onions and minced garlic until they turn golden and fragrant. Next, add the sliced chicken liver and pork mince.

Stir-fry everything for a few minutes, then season with salt and freshly ground black pepper. Reduce the heat and let it simmer for 10 minutes.

Meanwhile, take the slices of de-crusted bread and soak them in the remaining milk. Once softened, add both the bread and milk mixture to the pan. Stir everything well, allowing the ingredients to blend together. Let the mixture simmer for another 10 minutes until everything is fully cooked.

Blending and Steaming

Turn off the heat and transfer the mixture into a food processor. Blend until completely smooth. This step is crucial for achieving that silky texture we all love in a good pate.

Next, transfer the smooth mixture into a greased pan, smoothing out the surface. Steam the pate over medium heat for about 1.5 hours. This gentle steaming process helps set the pate while keeping it soft and creamy.

Once the steaming is finished, let the pate cool down completely. Then, place it in the fridge for 2-3 hours to fully set. This helps develop the perfect texture, making it easier to slice and spread.

Or, if you can't wait, enjoy it warm, freshly steamed, straight from the pan! Either way, it's absolutely delicious.

Enjoying your homemade Vietnamese Chicken Liver Pate

And that's it - your Vietnamese Chicken Liver Pate is ready! Serve it generously spread on freshly baked Vietnamese Crusty Baguettes, or enjoy it with a comforting bowl of sticky rice. However you choose to eat it, this pate is sure to become a favourite in your kitchen.

Let me know how it turns out! I'd love to hear if you tried this recipe and how you enjoyed it.

This pate is the key filling for the iconic Vietnamese Bánh Mì Sandwich, along with a few other essential ingredients - all of which you can find on my blog!