Vietnamese Pate is a type of pâté commonly used in Vietnamese banh mi sandwiches and other dishes. Vietnamese pate typically has a distinct flavor and texture that differs from traditional French or Belgian pate. It is made primarily from pork and may include the following ingredients:
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Pork: Vietnamese pate is typically made from ground or minced pork, and the choice of cuts can vary. Pork shoulder or a mix of lean and fatty pork is often used.
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Garlic: Garlic is a key component of the flavor profile and is finely minced or crushed and mixed into the pâté.
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Fish Sauce: Fish sauce, a staple condiment in Vietnamese cuisine, is added to provide a salty and savory umami flavor.
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Soy Sauce: Soy sauce may be used to add depth and saltiness to the pâté.
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Spices: Various spices such as black pepper and five-spice powder are added for flavor. Five-spice powder typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
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Sugar: A small amount of sugar is added to balance the flavors and provide a hint of sweetness.
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Liver: While not always included, some versions of Vietnamese pâté incorporate pork liver. The liver adds a distinct richness and depth to the pâté's flavor.
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Lard: Lard or pork fat is often used to achieve the creamy and spreadable texture of Vietnamese pâté.
The ingredients are combined, ground or blended into a paste, and then baked in a terrine or loaf form until cooked through. After baking, the pâté is allowed to cool and set after baking. It can be cut into slices and added to various Vietnamese dishes or used as a sandwich spread.
Vietnamese pâté is an essential component of a banh mi sandwich, where it's spread on a baguette along with other ingredients such as pickled vegetables, fresh herbs, and various protein options like grilled pork, cold cuts, or meatballs. It adds a unique and savory element to this popular Vietnamese street food.
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