Banh Mi Condiments: Vietnamese Mayo (Bơ) and Pâté
Banh Mi Condiments: Vietnamese Mayo (Bơ) and Pâté
Ingredients
For the Vietnamese Mayonnaise (Bơ)
- 2 egg yolks
- 1/2 teaspoon lime juice
- 1 cup neutral oil
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon garlic, grated
- 1/4 teaspoon salt, or to taste
For the Pâté
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 tablespoon shallot, minced
- 8 ounces pork liver, soaked overnight in milk, strained and washed
- 4 ounces ground pork
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon mushroom powder, optional
- 1/4 teaspoon black pepper
- 1 tablespoon fish sauce
- 1/4 cup unsalted butter, additional, for blending
Instructions
- 1
For the Vietnamese Mayonnaise (Bơ): In a medium bowl, combine the egg yolks and lime juice.
⏱️ 2 min
- 2
Using an immersion blender or a whisk, slowly drizzle in the neutral oil while continuously blending until the mixture emulsifies and reaches a thick mayonnaise consistency.
⏱️ 8 min
- 3
Stir in the granulated sugar, grated garlic, and salt. Taste and adjust seasoning as needed. Transfer the mayonnaise to an airtight container and refrigerate until ready to use.
⏱️ 3 min
- 4
For the Pâté: Melt 2 tablespoons of unsalted butter in a large pan over medium heat.
⏱️ 1 min
- 5
Add the minced garlic and shallot to the pan and sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 6
Add the soaked, strained, and washed pork liver to the pan, along with the ground pork. Break up the ground pork with a spoon.
⏱️ 2 min
- 7
Season the mixture with five-spice powder, salt, granulated sugar, mushroom powder (if using), black pepper, and fish sauce. Continue cooking, stirring occasionally, until the liver is slightly pink in the center, about 8-10 minutes.
⏱️ 10 min
- 8
Transfer the cooked liver and pork mixture to a food processor. Add the additional 1/4 cup of unsalted butter.
⏱️ 2 min
- 9
Blend until the pâté reaches a slightly smooth consistency. It doesn't need to be perfectly smooth; a little texture is fine.
⏱️ 3 min
- 10
Scoop the blended pâté into individual ramekins or a small heatproof dish. Cover the ramekins tightly with aluminum foil.
⏱️ 3 min
- 11
Place the covered ramekins in a steamer basket over simmering water. Steam for 25 to 30 minutes, or until the pâté is firm to the touch.
⏱️ 30 min
- 12
Carefully remove the ramekins from the steamer. Let cool slightly before serving or refrigerating. The pâté can be stored in the refrigerator for up to 5 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Banh Mi Condiments: Vietnamese Mayo (Bơ) and Pâté
Ingredients
For the Vietnamese Mayonnaise (Bơ)
- 2 egg yolks
- 1/2 teaspoon lime juice
- 1 cup neutral oil
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon garlic, grated
- 1/4 teaspoon salt, or to taste
For the Pâté
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 tablespoon shallot, minced
- 8 ounces pork liver, soaked overnight in milk, strained and washed
- 4 ounces ground pork
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon mushroom powder, optional
- 1/4 teaspoon black pepper
- 1 tablespoon fish sauce
- 1/4 cup unsalted butter, additional, for blending
Instructions
- 1
For the Vietnamese Mayonnaise (Bơ): In a medium bowl, combine the egg yolks and lime juice.
⏱️ 2 min - 2
Using an immersion blender or a whisk, slowly drizzle in the neutral oil while continuously blending until the mixture emulsifies and reaches a thick mayonnaise consistency.
⏱️ 8 min - 3
Stir in the granulated sugar, grated garlic, and salt. Taste and adjust seasoning as needed. Transfer the mayonnaise to an airtight container and refrigerate until ready to use.
⏱️ 3 min - 4
For the Pâté: Melt 2 tablespoons of unsalted butter in a large pan over medium heat.
⏱️ 1 min - 5
Add the minced garlic and shallot to the pan and sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 6
Add the soaked, strained, and washed pork liver to the pan, along with the ground pork. Break up the ground pork with a spoon.
⏱️ 2 min - 7
Season the mixture with five-spice powder, salt, granulated sugar, mushroom powder (if using), black pepper, and fish sauce. Continue cooking, stirring occasionally, until the liver is slightly pink in the center, about 8-10 minutes.
⏱️ 10 min - 8
Transfer the cooked liver and pork mixture to a food processor. Add the additional 1/4 cup of unsalted butter.
⏱️ 2 min - 9
Blend until the pâté reaches a slightly smooth consistency. It doesn't need to be perfectly smooth; a little texture is fine.
⏱️ 3 min - 10
Scoop the blended pâté into individual ramekins or a small heatproof dish. Cover the ramekins tightly with aluminum foil.
⏱️ 3 min - 11
Place the covered ramekins in a steamer basket over simmering water. Steam for 25 to 30 minutes, or until the pâté is firm to the touch.
⏱️ 30 min - 12
Carefully remove the ramekins from the steamer. Let cool slightly before serving or refrigerating. The pâté can be stored in the refrigerator for up to 5 days.
⏱️ 5 min