Vietnamese Liver Pâté (Pâté Gan)
Vietnamese Liver Pâté (Pâté Gan)
Ingredients
- 10 1/2 oz pork liver, trimmed & cleaned
- 5 1/2 oz chicken liver, trimmed & cleaned
- 11 1/2 oz pork back fat
- 2 cups whole milk, for soaking liver
- 2 tablespoons unsalted butter
- 3/4 cup shallots, finely minced
- 2 tablespoons garlic, minced
- 2 tablespoons fried shallots
- 1 oz day-old baguette
- as needed milk, for soaking bread
- 1 1/2 tablespoons tapioca starch
- 1 tablespoon sugar
- 1 1/4 teaspoons fish sauce
- 1 teaspoon MSG
- 2 teaspoons seasoning powder, (hạt nêm)
- 1 1/2 teaspoons black pepper
Instructions
- 1
Soak the pork liver and chicken liver in 2 cups of whole milk for 1 hour. After soaking, drain the milk, rinse the liver briefly, and then pat it dry.
⏱️ 5 min
- 2
Cut the pork back fat into 1-inch pieces. Boil these pieces for 10 minutes, then drain the water.
⏱️ 15 min
- 3
Soak the 1 oz day-old baguette in milk (as needed) for 5–10 minutes. Gently squeeze the excess milk from the bread, then mix the soaked bread with 1 1/2 tablespoons of tapioca starch.
⏱️ 10 min
- 4
In a pan, cook the 3/4 cup of finely minced shallots in 2 tablespoons of unsalted butter for 3–5 minutes. Add 2 tablespoons of minced garlic and the soaked and dried liver, and cook gently until the liver is almost done. Remove from heat and cool slightly.
⏱️ 15 min
- 5
Combine all the prepared ingredients (cooked liver mixture, boiled pork fat, soaked bread mixture, 2 tablespoons fried shallots, 1 tablespoon sugar, 1 1/4 teaspoons fish sauce, 1 teaspoon MSG, 2 teaspoons seasoning powder, and 1 1/2 teaspoons black pepper) in a blender or food processor. Blend in batches until the mixture is very smooth.
⏱️ 10 min
- 6
Prepare a mold by greasing it and lining it with parchment paper. Pour the pâté mixture into the prepared mold.
⏱️ 5 min
- 7
Cover the mold with foil. Steam the pâté for 60–90 minutes, or until the center of the pâté reaches an internal temperature of 160°F / 71°C.
⏱️ 90 min•🌡️ 160
- 8
Once steamed, cool the pâté down. Then, refrigerate it for at least 6 hours, preferably overnight, before serving.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Liver Pâté (Pâté Gan)
- 10 1/2 oz pork liver, trimmed & cleaned
- 5 1/2 oz chicken liver, trimmed & cleaned
- 11 1/2 oz pork back fat
- 2 cups whole milk, for soaking liver
- 2 tablespoons unsalted butter
- 3/4 cup shallots, finely minced
- 2 tablespoons garlic, minced
- 2 tablespoons fried shallots
- 1 oz day-old baguette
- as needed milk, for soaking bread
- 1 1/2 tablespoons tapioca starch
- 1 tablespoon sugar
- 1 1/4 teaspoons fish sauce
- 1 teaspoon MSG
- 2 teaspoons seasoning powder, (hạt nêm)
- 1 1/2 teaspoons black pepper
Instructions
- 1
Soak the pork liver and chicken liver in 2 cups of whole milk for 1 hour. After soaking, drain the milk, rinse the liver briefly, and then pat it dry.
⏱️ 5 min - 2
Cut the pork back fat into 1-inch pieces. Boil these pieces for 10 minutes, then drain the water.
⏱️ 15 min - 3
Soak the 1 oz day-old baguette in milk (as needed) for 5–10 minutes. Gently squeeze the excess milk from the bread, then mix the soaked bread with 1 1/2 tablespoons of tapioca starch.
⏱️ 10 min - 4
In a pan, cook the 3/4 cup of finely minced shallots in 2 tablespoons of unsalted butter for 3–5 minutes. Add 2 tablespoons of minced garlic and the soaked and dried liver, and cook gently until the liver is almost done. Remove from heat and cool slightly.
⏱️ 15 min - 5
Combine all the prepared ingredients (cooked liver mixture, boiled pork fat, soaked bread mixture, 2 tablespoons fried shallots, 1 tablespoon sugar, 1 1/4 teaspoons fish sauce, 1 teaspoon MSG, 2 teaspoons seasoning powder, and 1 1/2 teaspoons black pepper) in a blender or food processor. Blend in batches until the mixture is very smooth.
⏱️ 10 min - 6
Prepare a mold by greasing it and lining it with parchment paper. Pour the pâté mixture into the prepared mold.
⏱️ 5 min - 7
Cover the mold with foil. Steam the pâté for 60–90 minutes, or until the center of the pâté reaches an internal temperature of 160°F / 71°C.
⏱️ 90 min•🌡️ 160 - 8
Once steamed, cool the pâté down. Then, refrigerate it for at least 6 hours, preferably overnight, before serving.
⏱️ 360 min