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|Photo provided by Eric Nguyen|
Pâté is a traditional French dish that combines meat and animal fats with various spices. It was introduced to Vietnam during the French colonial period (1858-1954) along with other dishes like bread, coffee, butter, pastries, and custard. Nowadays, pâté with bread has become a popular choice for breakfast among the Vietnamese people.
Eric Nguyen, PGD Product & Marketing at Luminarc and Founder of the culinary channel “Eric’s Home,” believes that with the implementation of social distancing measures in Ho Chi Minh City, enjoying a banh mi is a luxury. As a result, he decided to create his own version of pâté bread for his family to enjoy.
You can also make a delicious loaf of pâté and bread at home with minimal tools. Follow Nguyen’s instructions below.
While liver is the main ingredient in pâté, spices and herbs are used to enhance its flavor and richness.
How to make mayonnaise
– 300 gr cooking oil
– 2 egg yolks
– 1/4 teaspoon salt
– 1/2 teaspoon lemon juice
– A pinch of sugar
Step 1: In a large bowl, beat eggs, salt, lemon juice, and sugar on low speed.
Step 2: Gradually add 1-2 teaspoons of oil while continuing to beat. After 2-3 minutes, beat the mixture again and add another 1-2 teaspoons of oil.
Step 3: Beat the mixture until it reaches the desired thickness.
Note: You can use other oils, such as sesame oil or olive oil, to enhance the flavor.
How to make pâté
– 800 gr fresh pork liver
– 300 gr pork fat
– One loaf of thick bread, approximately 100 grams
– 200 ml fresh milk
– 2 bulbs of onions, approximately 400 grams
– 20 gr purple onion
– 10 gr salt
– 10 gr sugar
– 2 teaspoons fish sauce
– 200-300 gr lean shoulder (optional)
|Soak the liver for 15 to 20 minutes, then wash and drain.|
Step 1: Wash the pork liver and slice it slightly. Put it in a bowl and pour fresh milk to cover it. Soak for 15 minutes, then remove from the milk.
Step 2: Dice the onions, chop the purple onions and garlic, and put them in separate dishes.
Step 3: Heat a pan and melt the pork fat. Add the chopped purple onions and garlic and fry until aromatic. Then add the diced onions and the soaked liver to stir-fry.
Season with fish sauce, sugar, salt, and pepper to taste. Stir-fry until the liver is cooked, then turn off the heat and let it cool.
Step 4: Shred the bread and place it in a bowl. Pour 100 ml of fresh milk over the bread to moisten it. Wash the pork fat and slice it into large pieces.
Step 5: Use a meat grinder to process all the stir-fried ingredients. Add the minced meat to the mixture and grind it again.
Do not overgrind the mixture, as the pâté should have a slightly grainy texture.
Step 6: Pour the mixture into a mold and bake it in a water bath at 180 degrees Centigrade for approximately 1 hour and 30 minutes. Allow the pâté to cool before removing it from the mold and serving.
Store the pâté in a cool compartment for 5 to 7 days, or in the freezer compartment for up to 15 days.
The color of the pork liver should be dark reddish brown to ensure quality and freshness.
Avoid using liver with a bluish or black color, as it may indicate staleness or poor quality.
Grinding the pâté with roasted pepper can enhance its fragrance.
When baking the pâté, cover the surface with foil for the first 30 minutes and then remove the foil to ensure even cooking.
How to make the sauce
– 250 ml black sauce
– 5 gr oyster sauce
– 10 gr unsalted butter
– 2 tablespoons kumquat juice
– 50 ml filtered water
– 1 teaspoon cashew oil
– 1 teaspoon sugar
– A pinch of salt
– Garlic and red onion
Step 1: Fry the garlic and shallot, then add the unsalted butter.
Step 2: Add all the ingredients and cook until the mixture is smooth.
To make the sauce’s color brighter, add cashew oil after turning off the heat.
An authentic Vietnamese Banh Mi typically includes a layer of pâté spread on one side of the baguette, along with sauce, pickled carrots and daikon, and sometimes fried eggs on the other side. Good quality pâté is essential for a delicious Vietnamese Banh Mi.
Enjoy your homemade pâté bread!