Flavorful Vietnamese Chicken Liver Pate Recipe
If you’re looking to add some bold new flavors to your cooking repertoire, why not try Vietnamese cuisine? One dish that is sure to impress your dinner guests is this delicious Vietnamese chicken liver pate recipe.
Made with tender chicken livers, white wine, and a touch of cognac, this pate has a rich and complex flavor that will leave your taste buds singing. Spread it on toast or crackers for a tasty appetizer, or use it to add an extra layer of flavor to sandwiches like banh mi.
But what really sets this recipe apart is its authenticity. I’ve spent years perfecting the balance of flavors and ingredients to create a pate that truly captures the essence of Vietnamese cuisine. So if you want to impress your friends and family with an authentic Vietnamese dish, give this chicken liver pate recipe a try.
Why You’ll Love This Recipe
Are you a fan of unique and flavorful dishes? Do you enjoy experimenting with new recipes and discovering different cuisines? If so, then this Vietnamese Chicken Liver Pate Recipe is perfect for you!
Not only is this recipe great for banh mi sandwiches, but it’s also the ultimate party appetizer. Impress your guests with an authentic Vietnamese pate that is sure to have them raving about the flavors for days.
One of the best things about this recipe is the ingredients. Garlic cloves, onion, white wine, and cognac work together to create a complex flavor profile that will tantalize your taste buds. And let’s not forget about the star of the recipe – chicken liver! This underrated organ meat adds a rich depth of flavor to the pate that is unmatched by any other ingredient.
The preparation process may seem daunting at first, but trust me when I say that it is well worth the effort. The ground pork and liver mixture combined with milk and unsalted butter create a silky smooth texture that will melt in your mouth. The seasonings of salt, ground black pepper, and fish sauce tie everything together for a dish that is truly unforgettable.
Not only is this Vietnamese Chicken Liver Pate Recipe delicious and impressive, it’s also budget-friendly. The ingredients are affordable and easy to find at most grocery stores. Plus, it makes a large batch so you’ll have plenty of leftovers to enjoy throughout the week.
In conclusion, if you’re looking for a unique and delicious addition to your recipe book, look no further than this Vietnamese Chicken Liver Pate Recipe. It’s sure to become a favorite in your household and impress anyone who has the pleasure of trying it.
Ingredient List
Vietnamese Chicken Liver Pâté Recipe Ingredients:
- 1 lb chicken livers, trimmed
- 1/2 lb pork liver
- 3 large garlic cloves, peeled and roughly chopped
- 1 onion, roughly chopped
- 1 tsp ground black pepper
- 1 tsp salt
- 3 tbsp unsalted butter
- 2 tbsp fish sauce
- 2 tbsp white wine
- 2 tbsp cognac
- 1 cup milk
This Vietnamese chicken liver pâté recipe calls for a blend of chicken and pork liver. The combination of these ingredients gives the pâté a milder flavor than pâtés made solely with chicken liver. To season the pâté, we use garlic cloves, onion, ground black pepper and salt. Additionally, unsalted butter is used to give it a rich taste. Fish sauce, white wine and cognac are added for an umami flavor that completes the dish. Milk is used to create a smooth and creamy texture. Ensure the quality of your ingredients for best results in the Vietnamese-style chicken liver pâté.
The Recipe How-To
Step-by-Step Instructions for the Vietnamese Chicken Liver Pate Recipe at Home
I’ll guide you through the easy-to-follow instructions on how to create this Vietnamese Chicken Liver Pate recipe.
1. Preparing the Livers
To start off, rinse 1 lb of chicken livers under cold water and pat dry with paper towels. Remove any visible veins or membranes, then put them aside in a medium-sized bowl.
2. Sauteeing the Onions and Garlic
Take 3 large garlic cloves and 1 onion, peel roughly, then roughly chop them up. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Toss in the chopped onions and garlic and cook for about 5 minutes until they are softened.
3. Cooking the Livers
Coat the livers with salt and ground black pepper, then put them aside. Turn up the heat to medium-high and add the livers to the skillet. Stir frequently for about 8 minutes until they are cooked through and no longer pink inside.
4. Deglazing with Cognac and White Wine
Pour out 1/4 cup of cognac into the skillet, stir gently to combine with cooked onions, garlic, and liver bits. Let it cook uncovered for around 1 minute until all of it is reduced. Pour in 1/4 cup of white wine into the same skillet (carefully!), stir well before letting it cook until much of it bubbles off into tasty goodness.
5. Blending Everything Together
Preheat your oven to 325°F. In a blender or food processor, add all of your pan contents from steps #2 to #4; half cup milk; along with 6 tablespoons cubed unsalted butter; whisk everything together for a minute or two on a high setting until it becomes smooth paste-like texture.
For an extra smooth texture, pass it through a fine-mesh sieve. You don’t have to do this step if you don’t have sieve.
6. Baking the Pate
Transfer the blended mixture into small ramekins or a large oven-safe baking dish. Cover them with foil wrap and put them on a larger pan or baking dish that you’ve filled with enough hot water to create a bain-marie. Bake for around 30-40 minutes until the internal temperature of your vietnamese chicken liver pâté reaches approximately 160°F.
7. Letting It Set and Cool Down
Once done, take them out of the oven and remove the foil wrap. Be very careful here because the steam which arise from this dish can cause severe burns. Leave your pates to cool down to room temperature before cooling them in the refrigerator for at least 2 hours.
8. Serving
Serve the pâté with bánh mì bread, toast or crackers as an appetizer, or make an authentic Vietnamese sandwich with some sliced pick
Substitutions and Variations
In cooking, experimenting with ingredients and flavors could lead you to create something remarkable, and the Vietnamese Chicken Liver Pate Recipe is not an exception. Here are some substitutions and variations that you can try to give it a twist.
For pork-free pate, chicken liver is an excellent substitute for pork liver. If you opt for chicken livers, remember to adjust the cooking time, as chicken livers cook faster than pork liver.
You may use red or white wine, brandy, or dry sherry instead of cognac; the flavors, although slightly different from each other, will still complement the overall taste of the pate.
In place of fish sauce, soy sauce can be a substitute. However, be cautious with the quantity you use since soy sauce is saltier than fish sauce.
If you’re not a fan of onions, shallots are perfect alternatives. You may also use garlic scapes instead of garlic cloves to add a mild garlicky flavor.
To create vegan-friendly pate, replace fresh butter and milk with their plant-based alternatives. For instance, coconut cream is an excellent dairy-free substitute for milk when making vegan pate. Use vegan butter made from vegetable oils or nut butter in place of dairy butter.
Another great way to enjoy the Vietnamese Chicken Liver Pate is by altering its consistency. As well as being spread on crispy bread buns (Banh mi), it can be served as a pate gan with crackers or used as a topping for tartines.
Switching up ingredients and adding unique twists to dishes can elevate their taste and make them even more exciting – so why not try one or two of these substitutions or variations in your next batch of Vietnamese Chicken Liver Pate?
Serving and Pairing
When it comes to serving Vietnamese Chicken Liver Pate, there are plenty of options. One way to enjoy this pate is to spread it generously over a warm and crusty French baguette, which is traditional in Vietnam. You can also serve it with some raw vegetables such as carrots, cucumbers or radishes on the side. This adds a nice crunch and freshness to the dish, making it a perfect appetizer for any meal.
For a more filling meal option, try making Banh Mi sandwiches with your chicken liver pate. This iconic street food from Vietnam is one of my favorites, providing the perfect balance of flavors and textures. Simply scoop the pate on top of a freshly baked French baguette, then layer on some thinly sliced pickled carrots and daikon, fresh cilantro leaves and sliced jalapenos for a spicy kick. This sandwich is hearty, delicious and authentically Vietnamese.
If you want to incorporate Chicken Liver Pate into your menu for special occasions, pair it with a sparkling white wine or champagne. The effervescence of the wine helps cut through the richness of the pate while bringing out its savory flavors. A slightly sweet dessert wine like Moscato or Riesling is also a great choice for those who prefer something less intense.
Overall, there are no limits when it comes to serving and pairing Vietnamese Chicken Liver Pate. Get creative in the kitchen and experiment with different ingredients that you think would complement the dish well. Regardless of how you choose to serve and pair it, this pâté recipe will definitely become a crowd-pleaser at your dinner party!
Make-Ahead, Storing and Reheating
Now that you have completed your Vietnamese Chicken Liver Pate, it is important to learn how to properly store and reheat it. This pate can be prepared a few days in advance and stored in the refrigerator for up to five days. In fact, allowing the flavors to meld together overnight can actually enhance the taste of the dish.
When storing the pate, it is important to cover it tightly with plastic wrap or a lid to keep air out and prevent oxidation. If you notice any discoloration, the pate may have oxidized and should not be consumed.
In terms of reheating, it is best to allow the pate to come to room temperature first. When ready to serve, remove the pate from the refrigerator and let it sit at room temperature for about 15-20 minutes.
To reheat, place the pate in a baking dish and cover with foil. Preheat your oven to 350 degrees Fahrenheit and bake for about 10-15 minutes or until warmed through. Alternatively, you can microwave it for 30 seconds at a time until fully heated.
It’s worth noting that this delicate pate does not freeze well, as freezing it can cause separation and affect its consistency. However, you can still enjoy it later on by storing leftovers in a sealed container in the refrigerator for up to five days.
With these tips, you can confidently make-ahead your Vietnamese Chicken Liver Pate without sacrificing its delicious taste or texture.
Tips for Perfect Results
Preparing a perfect Vietnamese chicken liver pate requires a bit of effort and patience. But with the right ingredients and cooking techniques, it’ll be well worth it. Here are some tips to ensure a savory and delightful experience.
Firstly, it is important to use fresh high-quality chicken liver. Using frozen or low-quality meat can cause a dull or gritty taste in the pate. So, choose the chicken liver that is fresh and contains no bruises, blemishes or discoloration.
Next, clean the chicken liver properly before cooking. It is important to wash the livers thoroughly in cold water and remove any blood vessels or connective tissues before cooking. This will help to avoid any unpleasant flavors or textures in the pate.
When frying the onions and garlic for the recipe, make sure not to overcook them, as burnt onions can create a bitter taste in the dish. It is also crucial to use unsalted butter when frying to prevent overpowering saltiness in the pate.
The key to a smooth and creamy texture is blending the ingredients extremely well using an immersion blender or food processor. To ensure that you have blended everything perfectly together, pass it through a fine strainer or sieve to strain out any lumps.
In general, it’s best to make this pate one day ahead of serving so that flavors have time to develop and blend together. Keep it in an airtight container and refrigerate for at least 8 hours before consuming.
While pate banh mi is widely popular in Vietnam, there are few variations you can make with pork liver rather than chicken liver. You can add some ground pork along with chicken liver while making this Vietnamese-style pate for a more deep flavor.
Finally, I would recommend serving this Vietnamese Chicken Liver Pate with fresh bánh mì bread or alongside crackers as an appetizer for any occasion. With these tips, you can create an authentic Bánh Mì Sandwich at home that will surely impress even the most discerning of taste buds.
FAQ
Before you start cooking your Vietnamese Chicken Liver Pate, take a look at some frequently asked questions to ensure that your dish comes out perfectly. Whether you’re making this pate as a spread for a baguette or incorporating it into sandwiches, these tips and tricks will help you achieve the best possible results. Keep reading to find answers to the most commonly asked questions about this recipe.
What kind of pâté is used in banh mi?
Vietnamese Banh Mi sandwiches commonly include chicken or duck liver pâté, which complements the other bold flavors in the dish, such as pickled carrots and daikon radishes. The rich and velvety taste adds depth and complexity to an already delightful dish.
What is pâté in Vietnamese?
Vietnamese cuisine has its own version of pâté known as pâté de campagne, or country pâté. It differs from the traditional version in that it has a coarser texture and is typically made with more affordable ingredients, such as pork liver, as opposed to chicken or goose liver.
How long will homemade chicken liver pate keep in the fridge?
Planning ahead will not only save you time but also help you enjoy your Vietnamese-style pâté with ease. One tip is to melt a layer of butter on top of the pâté, and then cover it with plastic wrap before refrigerating it for up to a week. Alternatively, you can store it in the freezer for up to two months. This way, you can satisfy your cravings for the savory spread any time you like.
Is Vietnamese pâté raw?
When it comes to pate, it’s important to note that it’s a type of meat paste that is cooked and typically made with liver. While it’s not considered a raw dish, there are some variations that use still-pink liver, which can raise concerns about its safety. To avoid any risk of food poisoning, it’s crucial to handle and store pate with care.
Bottom Line
In conclusion, this Vietnamese Chicken Liver Pate Recipe is a masterpiece of Asian cuisine. Its delicate mixture of flavors and textures will entice your taste buds to no end; the creamy, decadent pâté is perfect for brunch, snack or appetizer any time of day. Whether you’re serving it on toast, crackers or with a banh mi sandwich, this pate recipe will never disappoint.
By following the instructions in this article, you’ll be able to create an authentic and delicious Vietnamese-style chicken liver pâté. So what are you waiting for? Head to your nearest grocery store, get your hands on some chicken livers, and try making this recipe at home. You won’t regret it!
Remember to experiment with different substitutions and variations according to your liking, as there is no right or wrong way to make this recipe. Get creative and have fun with it!
Finally, I hope that this recipe has reminded you of the beauty in simple ingredients and the delight that can be found in trying new dishes from different cultures. As a chef specializing in Asian cuisine, I urge you to never stop discovering new recipes from around the world – who knows what incredible flavors lay waiting for you to try?
Thank you for reading and may your kitchen always be full of great food and happy memories!
Vietnamese Chicken Liver Pate Recipe
Ingredients
- 1/2 lb chicken liver
- 1 cup milk (this is a flavor reducing step and is optional)
- 1/2 cup white wine or 1 tablespoon cognac
- 1 small onion, diced
- 6 garlic cloves, minced
- 2 teaspoons vietnamese fish sauce (Nuoc Mam)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 8 tablespoons butter, softened (1 stick)
- 2 ounces butter, softened (to seal the top)
Instructions
- Wash the chicken livers and remove any excess white or yellow membrane. Wash again. Sprinkle 1/2 teaspoon salt over the chicken livers and mix thoroughly.
- Pour enough milk over the livers to cover. Refrigerate overnight. (Note: Soaking the chicken livers overnight in milk reduces the strength of liver flavor. I recommend to include this step.).
- The next day, rinse the livers and chop into smaller pieces. Set aside.
- Saute one small diced onion and six cloves of garlic. Don't worry if they aren't too uniform as everything gets pureed anyway.
- When the onions have slightly softened, add the chopped livers and 1/2 cup white wine OR 1 tablespoon cognac.
- Saute until cooked and continue simmering for another 5 minutes or so until liquid reduces. Add 1/2 teaspoon salt, 2 teaspoons fish sauce, and 1/2 teaspoon ground black pepper. Taste and adjust seasoning if necessary.
- Set mixture aside to slightly cool.
- After alowing the mixture to cool a bit then puree in a food processor along with one stick (8 tablespoons) of butter. The heat of the warm mix will melt the butter and allow easy incorporation. Process until smooth. Pour mixture into ramekins lightly coated with butter.
- Add just enough butter to coat the top of each container to prevent drying of the surface of the pate. Note: it is best to melt the butter at its lowest possible temperature, this will prevent re-liquefying of the pate and then pour this on as a thin layer on top of the pate in the dishes. Store refrigerated.
- IMPORTANT NOTES: Regular butter to seal the Pate will need to be brought to room temperature to allow the butter seal to be spreadable. For food safety, the Pate must not be unrefrigerated for more than 2 hours in total time after cooking. This means if it is brought out of the fridge for use then returned, It is only safe for a total sum of two hours out of the fridge. If it's during hot weather or a very warm room {more than 90F}, then this time must be reduced to one hour. It is best to cut off a segment and place it on a serving dish returning the sealed unused portion immediately to the refrigerator to eliminated the doubt. The pate will keep in the fridge for five days. It may be stored frozen for 1 month. Make sure that the pate is covered if returned to the fridge after the butter seal has been cut.
- ONE MORE NOTE: After cooking, liver tends to turn a pasty gray and ashen color which is quite unappealing. Add a few drops of red food coloring for aesthetics, if desired.