✨I present you my BUTTERY, GARLICKY, and OH-SO-DELICIOUS VIETNAMESE PÂTÉ (chicken liver spread) 🤤
Your bánh mì is not complete without this KEY component: Pâté!! Such simple ingredients made into a spread with so much flavour and depth. SPREAD THE LOVE YA’LL ❤️😋
✨I’ll be releasing a brand new YouTube video first thing tomorrow morning with the FULL DETAILS for this recipe. Look out for the post tomorrow morning 🥰
In the meantime, save this list of ingredients to get you prepped!
📍INGREDIENTS
- 1lb chicken liver
- 3 tbsp neutral oil (for cooking the liver)
- 227 grams unsalted butter
- 3-4 tbsp fish sauce
- 6 garlic cloves
- 2-3 shallots
- 1/2 cup water (add as much or little until you get the desired consistency)
- black pepper
🗒 INTRUCTIONS
1. Soak the Chicken Liver:
Soak the chicken liver in regular dairy milk (2% or any milk of your choice) for 2 hours. This helps to mellow the flavor of the liver and remove any impurities.
After soaking, drain and rinse the chicken liver thoroughly.
Cook the Aromatics:
2. Chop the shallots and garlic.
Heat 3 tablespoons of neutral oil in a pan over medium heat.
Add the chopped shallots and garlic, cooking until they are soft and fragrant, about 3-4 minutes.
Cook the Chicken Liver:
3. Add the chicken liver to the pan with the aromatics.
Cook on medium-high heat until the livers are firm but still slightly pink in the center (about 5-7 minutes).
Add about 30 grams of butter to the pan, letting it melt into the mixture.
Season the liver with fish sauce and cracked black pepper to taste.
If there is still a lot of liquid in the pan, turn up the heat slightly and reduce it, but leave enough liquid to keep the pâté moist.
4. Blend the Pâté:
Once the liver is cooked, remove it from the heat and allow it to cool slightly.
In batches, transfer the liver mixture to a food processor. Add a few cubes of the remaining butter to each batch.
Blend the mixture until smooth, adding a little water at a time until you achieve a fluffy, mousse-like consistency.
Taste and adjust seasoning with additional fish sauce or black pepper if desired.
5. Serve or Store:
Once blended to the desired consistency, the pâté is ready to serve. It can be enjoyed immediately or stored.
To store, transfer the pâté to an airtight container and refrigerate for up to 7 days, or freeze for longer storage.
Tip: To refresh the pâté and return it to a mousse-like consistency after storing, simply blend it again in the food processor with a little water.
🔥What’s your favourite way to have pâté?? Leave it in the comments! 👀
