Chicken Liver Pâté for Bánh Mì!
Chicken Liver Pâté for Bánh Mì!
Ingredients
- 1 1/2 lbs chicken livers
- 2 cups milk, for soaking
- 2 tablespoons neutral oil
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon five spice powder
- 1/3 cup unsalted butter, softened
- 1 teaspoon Maggi seasoning sauce, optional, to taste
Instructions
- 1
Soak the chicken livers in milk for 3 to 4 hours (or overnight) to reduce the strong iron taste. Soaking the chicken liver in milk pulls out the iron and excess blood, removing the irony, livery taste.
⏱️ 180 min
- 2
Rinse the chicken livers thoroughly, then drain completely. Pat dry if needed.
⏱️ 2 min
- 3
Heat the neutral oil in a pan over medium heat.
⏱️ 1 min
- 4
Sauté the finely chopped shallots and minced garlic until soft and fragrant (2 to 3 minutes).
⏱️ 3 min
- 5
Add the drained chicken livers to the pan. Season with fish sauce, chicken bouillon powder, black pepper, and five spice powder.
⏱️ 1 min
- 6
Cook until just done (about 12 minutes). Livers should be cooked through but still tender; do not overcook. The inside of the liver should be just a little pink.
⏱️ 12 min
- 7
Let the cooked livers cool for 5 to 10 minutes.
⏱️ 10 min
- 8
Transfer the cooled livers to a food processor and blend until smooth.
⏱️ 2 min
- 9
Add the softened unsalted butter and blend again until silky, forming a paste.
⏱️ 1 min
- 10
Taste and adjust seasoning. If it needs a little bit more seasoning, add it now. Add optional Maggi seasoning sauce if using, and pulse again to combine and achieve the final finished pâté.
⏱️ 1 min
- 11
Transfer the pâté to containers and refrigerate until set. It keeps in the fridge for approximately 5 days and can be frozen for longer storage. Best served chilled or slightly softened for spreading.
⏱️ 1 min
- 12
Spread the pâté on Bánh Mì for a rich and savoury layer. For Bánh Mì Bites: Spread thick on a toasted baguette with pickled carrots/daikon, cucumber, cilantro, chili (such as sliced Thai chilies if you can handle spice), and your protein of choice (e.g., Vietnamese cold cuts). The pâté can also be eaten on some bread, but it is perfect in Bánh Mì.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Liver Pâté for Bánh Mì!
- 1 1/2 lbs chicken livers
- 2 cups milk, for soaking
- 2 tablespoons neutral oil
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon five spice powder
- 1/3 cup unsalted butter, softened
- 1 teaspoon Maggi seasoning sauce, optional, to taste
Instructions
- 1
Soak the chicken livers in milk for 3 to 4 hours (or overnight) to reduce the strong iron taste. Soaking the chicken liver in milk pulls out the iron and excess blood, removing the irony, livery taste.
⏱️ 180 min - 2
Rinse the chicken livers thoroughly, then drain completely. Pat dry if needed.
⏱️ 2 min - 3
Heat the neutral oil in a pan over medium heat.
⏱️ 1 min - 4
Sauté the finely chopped shallots and minced garlic until soft and fragrant (2 to 3 minutes).
⏱️ 3 min - 5
Add the drained chicken livers to the pan. Season with fish sauce, chicken bouillon powder, black pepper, and five spice powder.
⏱️ 1 min - 6
Cook until just done (about 12 minutes). Livers should be cooked through but still tender; do not overcook. The inside of the liver should be just a little pink.
⏱️ 12 min - 7
Let the cooked livers cool for 5 to 10 minutes.
⏱️ 10 min - 8
Transfer the cooled livers to a food processor and blend until smooth.
⏱️ 2 min - 9
Add the softened unsalted butter and blend again until silky, forming a paste.
⏱️ 1 min - 10
Taste and adjust seasoning. If it needs a little bit more seasoning, add it now. Add optional Maggi seasoning sauce if using, and pulse again to combine and achieve the final finished pâté.
⏱️ 1 min - 11
Transfer the pâté to containers and refrigerate until set. It keeps in the fridge for approximately 5 days and can be frozen for longer storage. Best served chilled or slightly softened for spreading.
⏱️ 1 min - 12
Spread the pâté on Bánh Mì for a rich and savoury layer. For Bánh Mì Bites: Spread thick on a toasted baguette with pickled carrots/daikon, cucumber, cilantro, chili (such as sliced Thai chilies if you can handle spice), and your protein of choice (e.g., Vietnamese cold cuts). The pâté can also be eaten on some bread, but it is perfect in Bánh Mì.
⏱️ 1 min