Vietnamese Pate Bong Bong: A Delicious Cold Cut Recipe

Updated at: 20/05/2025

Pâté Bong Bong, a beloved Vietnamese cold cut, offers a delightful explosion of savory flavors and textures. This unique pâté, unlike its French counterpart, boasts a remarkably smooth, almost mousse-like consistency, achieved through a careful blending of pork liver, pork belly, and a secret blend of aromatic spices. The result is a rich, intensely flavorful spread that’s perfect enjoyed on its own, alongside crusty baguette, or as a key ingredient in banh mi sandwiches. Its versatility and incredible taste make it a culinary star in Vietnamese cuisine, beloved for its addictive quality.

The subtly sweet and umami-rich flavors of Pâté Bong Bong are achieved through a surprisingly simple process, yet the results are truly exceptional. From selecting the finest ingredients to achieving the perfect consistency, we’ll guide you through each step, ensuring you recreate this delectable Vietnamese delicacy in your own kitchen. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step recipe!

Tools Needed

  • Pot
  • Blender/Food Processor
  • Bowl
  • Gloves
  • Steamer
  • Needle/Pliers/Toothpicks
  • Cotton thread

Ingredients

  • Pork skin: 500g
  • Lean thigh meat: 1kg
  • Pig bladders: 2
  • Salt
  • Lemon
  • Flour: 2 tablespoons
  • White wine or Mai Que Lo wine: 2 tablespoons
  • Shallots: 3-4
  • Ginger: a small piece
  • Sugar: 3 tablespoons
  • Seasoning powder: 2 tablespoons
  • MSG: 1 teaspoon (optional)
  • Onion powder: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Pepper: 1-2 tablespoons
  • Peppercorns: 1 teaspoon
  • Fish sauce: 2 tablespoons
  • Red salt: 1 teaspoon
  • Green wine: 2 tubes (or 1 tablespoon Mai Que Lo wine)

Step-by-Step Instructions

Step 1. Prepare the Ingredients

  • Clean the pork skin with salt and lemon, rinse thoroughly. Boil the pork skin with shallots, ginger, and salt until soft (25-30 minutes).
  • Cut the lean meat into small fibers, cutting crosswise. Marinate the meat with sugar, seasoning powder, MSG (optional), onion powder, garlic powder, pepper, peppercorns, salt, and fish sauce. Add red salt and green wine for color and preservation.
  • Clean the pig bladders with salt, lemon, and flour, rinse thoroughly. Optionally add wine.
  • Once the pork skin is cooked, cool it in cold water. Cut the skin into small strips.
Clean the pork skin with salt and lemon, rinse thoroughly. Boil the pork skin with shallots, ginger, and salt until soft (25-30 minutes).Cut the lean meat into small fibers, cutting crosswise. Marinate the meat with sugar, seasoning powder, MSG (optional), onion powder, garlic powder, pepper, peppercorns, salt, and fish sauce. Add red salt and green wine for color and preservation.Clean the pig bladders with salt, lemon, and flour, rinse thoroughly. Optionally add wine.Once the pork skin is cooked, cool it in cold water. Cut the skin into small strips.
Prepare the Ingredients

Step 2. Combine and Marinate

  • Add the cut pork skin to the marinated meat. Mix well and let it marinate for at least 15 minutes.
Add the cut pork skin to the marinated meat. Mix well and let it marinate for at least 15 minutes.
Combine and Marinate

Step 3. Stuff, Steam, and Cool

  • Stuff the meat mixture tightly into the pig bladders. Sew or fasten the bladders closed.
  • Steam the stuffed bladders for 10 minutes, then pierce them with bamboo sticks to release excess water. Continue steaming for another hour.
  • Cool the pate bong bong, wrap it, and refrigerate overnight to firm up.
Stuff the meat mixture tightly into the pig bladders. Sew or fasten the bladders closed.Steam the stuffed bladders for 10 minutes, then pierce them with bamboo sticks to release excess water. Continue steaming for another hour.Cool the pate bong bong, wrap it, and refrigerate overnight to firm up.
Stuff, Steam, and Cool

Step 4. Serve

  • Before serving, remove any excess thread and slice the pate bong bong. Serve cold, optionally with chili sauce or salt and pepper.
Before serving, remove any excess thread and slice the pate bong bong. Serve cold, optionally with chili sauce or salt and pepper.
Serve

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • For a more fragrant pate, use Mai Que Lo wine instead of white wine.
  • Don't boil the pork skin with too much water; ensure it's submerged but not excessive.
  • Cut the lean meat fibers short to prevent them from being too long and chewy.
  • Marinating the meat before stuffing saves time.
  • If you don't have onion and garlic powder, you can use fresh minced onion and garlic, but sauté them first before adding to the marinade.
  • Red salt helps to preserve the meat and give it a nice pink-red color.
  • Using cotton thread to close the pig bladder will be tighter than toothpicks.
  • Steam over medium heat to prevent overcooking.

Nutrition

  • Calories: approximately 4500-5000
  • Fat: 350-400g
  • Carbs: 50-60g
  • Protein: 200-250g

FAQs

1. Can I make Pâté Bong Bong without a food processor?

While a food processor makes the process much easier and ensures a smooth texture, you can technically use a mortar and pestle or even a very sharp knife and lots of patience to finely mince the ingredients. It will just take significantly longer.

2. How long does Pâté Bong Bong last in the refrigerator?

Properly stored in an airtight container in the refrigerator, Pâté Bong Bong should last for 3-5 days. For longer storage, freezing is recommended.


With its rich flavors and surprisingly simple preparation, Pâté Bong Bong is a rewarding culinary experience for both novice and experienced cooks. This versatile pâté elevates any meal, from a simple baguette snack to a sophisticated banh mi. So gather your ingredients, follow the steps, and enjoy the delicious results of your homemade Vietnamese Pâté Bong Bong!