Description
A livery spread for Vietnamese Banh Mi sandwiches. Make your own pate at home with just a few simple ingredients and take your Banh Mi to the next level. This recipe makes about 2 cups.
Ingredients
Units
Scale
- 1 lb liver (pork, chicken, duck, goose, or beef)
- 3 large shallots (peel and roughly chop)
- 3 large garlic cloves (peel and roughly chop)
- 1 tablespoon oil (vegetable or canola)
- 3 tablespoons unsalted butter (divided)
- 1 tablespoon Shaoxing cooking wine
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp granulated cane sugar
- 1/8 teaspoon Chinese five-spice powder
- 1/8 teaspoon MSG (optional)
- 2 cups whole milk (divided)
Instructions
- Clean the liver: Remove any connective tissue on the liver then slice it into bite-sized pieces. Rinse well. Soak the liver in 1 cup whole milk for at least 30 minutes then rinse again. This will subdue the strong smell.
- Cook the liver: In a large skillet, heat up oil and 1 tablespoon butter. Add garlic and shallots. Pan fry for one minute. Add liver and pan fry for 10 minutes on medium-low heat. Add wine and cook for one more minute or until most of the liquid has evaporated. Season with salt, pepper, sugar, five-spice powder, and MSG (optional). Add milk to deglaze the pan, making sure to scrap any of the charred bits at the bottom of the skillet but don’t let the milk evaporate off.
- Pour mixture into a blender or food processor. Add another tablespoon of butter and blend until smooth.
- Transfer pate to two 4-inch ramekins or small bowls. Melt the last of the butter in the microwave and pour a very thin layer over the pate in the two ramekins. This will keep the pate from drying out. Cover with plastic wrap and chill in the fridge for 10 minutes or until the butter is set.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: condiment
- Method: Stovetop
- Cuisine: asian, vietnamese