Banh Pate, a beloved Vietnamese savory pastry, offers a delightful explosion of flavors and textures in every bite. Its crispy, flaky shell encases a savory, subtly sweet filling, creating a perfect balance that's both comforting and satisfying. This iconic street food is a testament to Vietnamese culinary ingenuity, a harmonious blend of French colonial influences and traditional Vietnamese ingredients. The rich, meaty filling often includes ground pork, liver, and vegetables, seasoned with a complex mix of spices, creating a unique taste experience unlike any other. Beyond the simple ingredients, lies a process of careful preparation and baking, contributing to the banh pate's irresistible charm.
From the preparation of the delicate pastry dough to the precise seasoning of the filling, each step contributes to the final masterpiece. This recipe will guide you through every stage, unlocking the secrets to crafting authentic, delicious Banh Pate at home. Get ready to embark on a culinary journey as we delve into the step-by-step process of making this unforgettable Vietnamese treat.
Tools Needed
- Bowls
- Pot
- Frying pan
- Spatula
Ingredients
- Sticky rice flour: 200g
- One hundred and fifty out of one rice: 150g
- Tapioca starch: 25g
- Wheat flour: 25g
- Sugar: 25g
- Water: 270g
- Cassava: 80g
- Carrots: 30-40g
- Purple onion: 1
- Salt
- Cooking oil
- Shallots and onions
- Seasoning powder
- MSG
- Pepper
- Boiled quail egg (optional)
- Dried green beans (optional): 25g
- Meat: 80-100g
Step-by-Step Instructions
Step 1. Prepare the Dough
- Mix 200g sticky rice flour, 150g 'one hundred and fifty out of one rice', 25g tapioca starch, 25g wheat flour, 25g sugar, and 270g water.
- Divide the dough into 3 parts. Take 1/3 and boil it for about 4 minutes.
- Mix the boiled dough with the remaining 2/3 of the dough to create elasticity.
Step 2. Prepare the Filling
- stir-fry 80-100g of thinly sliced meat with shallots, onions, and seasoning.
- Add 80g cassava, 30-40g carrots, 1 purple onion, salt, and other seasonings to the meat.
Step 3. Assemble and Shape the Cakes
- Take a portion of the dough, flatten it, add the filling, and wrap it into a desired shape (triangle, square, etc.).
Step 4. Fry the Pate Cakes
- Fry the wrapped dough in a pan with oil until golden brown and crispy.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a crispier cake, let the dough rest overnight before frying.
- Use low heat when frying to ensure the cake cooks evenly and crisps up nicely.
- The unique flour mixture creates a delicious and unique cake.
Nutrition
- N/A
FAQs
1. Can I substitute the pork with other meats?
While pork is traditional, you can experiment with chicken or beef. Adjust seasoning accordingly as different meats have varying flavors.
2. My pate cake shell is too soft/too hard. What went wrong?
Too soft might mean insufficient baking time or oven temperature. Too hard could indicate over-baking or too much flour in the dough. Check your oven temperature and baking time carefully.
With its perfectly balanced flavors and satisfying textures, your homemade Banh Pate is now ready to enjoy. Share this delicious treat with friends and family, and savor the rewarding taste of your culinary achievement. Now go forth and conquer the art of making this classic Vietnamese pastry!