Having scoured the internet trying to find a recipe for the basic Pâté used in making Bánh mì sandwiches I decided that there are none that are the simple Vietnamese version that one will get from a Bánh mì shop. So, I came up with two versions of a basic Pâté to satisfy all those looking for the same thing. The Pâté that is used for these sandwiches is soft and contains both pork liver and pork meat which is what gives it the great texture we all love. I’ve tried to replicate that here and while these recipes are not authentic they do provide a texture and taste that approximates the real thing.
These are works in progress, if you make a change that works, please let me know.
From scratch version
- 8 oz pork liver, cubed
- 5 oz cooked pork, chopped
- 2 cloves Garlic minced
- 1 onion, finely diced
- 6 tablespoons Butter
- 1 pinch Salt & pepper
- Sauté onion and garlic gently with 2 tbsp of butter for 2 minutes.
- Add liver and cook for about 3-4 minutes. remove from heat.
- Place mixture in a blender, add remaining butter, salt and pepper then blend until smooth.
- Put liver mixture in a medium bowl, add pork and mix until well combined.
Using store bought items
- 1 cup of coarse ground, soft liver spread, room temp.
- 5 oz of headcheese, chopped
- 1 tbsp butter
- ¼ cup onion, chopped fine
- Over medium heat sauté the onion butter for 2 minutes.
- Reduce heat to medium-low, add liver spread and headcheese, mixing until blended.
- pour mixture into a bowl and cool to room temperature.