Easy Vietnamese Liver Pâté Recipe for Bánh Mì Sandwiches — Vicky Pham (2024)

FAQs

What is banh mi pâté made of? ›

Paté Paté is common in all Bánh Mì, and for good reason. The creamy and savoury spread adds a unique flavour to the sandwich that can't be found anywhere else. Commonly made from pig's liver and a mixture of meat, vegetables and spices, paté keeps the Bánh Mì from getting too dry.

Banh Mi is a Vietnamese sandwich that's made up of an odd sounding combination – crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning.

Generally, the Vietnamese liver pate is coarser than the French variety, but that is entirely up to you. Pulse longer for a smoother texture. Less for a coarser texture.

Toasts are also a great partner with Pate. A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. But also any type of fresh baguette, sliced toasted baguette, or crackers works very well.

PROTEIN: Vietnamese ham, steamed pork roll or other meats. VEGETABLES: sliced cucumber, pickled carrot & daikon. HERBS & SPICES: crisp cilantro, fresh chilis and/or jalapeño. CONDIMENTS: pâté, butter, mayonnaise or soy sauce.

Spicy mayo – A banh mi essential! This sauce, made from mayo, sriracha, lime juice, and sesame oil, adds delicious richness and heat to this fresh sandwich.

“Banh mi” is a Vietnamese sandwich that you must try if you are planning for Vietnam travel and tourism. This iconic sandwich has consistently been ranked as one of the best sandwiches in the world. Besides its delicious flavors, let's find out why this sandwich is so well-liked around the globe.

Look for a non-fancy bread with a cottony, soft crumb. Baguettes from a supermarket, torta or cubano rolls, or even kaiser rolls are good substitutes. 2. Fresh Chiles – Banh mi sandwiches need a spicy element, so use thinly sliced medium-hot chiles like jalapeños or Fresno chiles.

Liver pâté is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés.

Pâté is often served as an appetizer or snack or spread on a fresh baguette, crackers, or toasted bread. A tasty example is our Pâté Normand created with pork, chicken liver and apples. Mousse, on the other hand, is a light and airy spread made from poultry and livers combined with cream, butter or other fats.

What is liver pate called? ›

Foie gras can be prepared whole, in slices, or in a paste or paté form. You can find it throughout the year in shops and restaurants of course, but there may be some special recipes that you can't find at other times of the year.

Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.

A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. Brown bread feels too worthy in this context. Likewise, limp, thin-sliced, industrially manufactured bread will not cut it in the regal presence of a paté.

But it's true that pâté, especially high-quality, artisanally made pâté, is not the cheapest meat product on the shelf. Making quality pâté calls for quality ingredients. Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations.

It's an umbrella term. Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

The answer is a mushroom pâté

When dried, mushrooms pack a much more intense flavor that will match the funky, earthy banh mi bite you remember from the days before going vegan. For even more umami flavor, throw in a dash of vegan fish sauce and MSG, along with aromatics like shallots and garlic.

And a banh mi is just not the same without it. Some shops even note on the menu that the vegetarian versions don't have pâté on them. It's like a warning.

Vietnamese Banh Mi sandwiches often use chicken or duck liver pâté. With the other strong flavors inside of Vietnamese Banh Mi, like that of the pickled carrots and daikon radishes, the silky, dusky, and earthy taste adds additional texture and additional layers of flavors to an already delicious dish.