Pâté gan heo, or Vietnamese pork liver pâté, is a culinary treasure, a rich and savory spread that embodies the heart of Vietnamese cuisine. Its smooth, almost mousse-like texture belies a depth of flavor achieved through a careful balance of ingredients and a gentle cooking process. This isn't your average pâté; the subtle sweetness of caramelized onions, the fragrant warmth of garlic and shallots, and the earthy richness of the pork liver combine to create a truly unforgettable taste experience. It's perfect spread on crusty bread, used as a filling for banh mi, or enjoyed simply with a side of crisp vegetables.
This recipe unlocks the secrets to crafting a perfect pâté gan heo at home, allowing you to experience the authentic flavors of Vietnam in your own kitchen. Forget those commercially produced versions; with a little patience and this simple guide, you'll be rewarded with a homemade pâté that’s far superior in taste and texture. Ready to embark on this delicious culinary journey? Let's dive into the step-by-step instructions.
Tools Needed
- Knife
- Bowl
- Blender
- Pot
- Steamer
- Pan
- Aluminum foil (or plate)
Ingredients
- Pork liver: 600 grams
- Pork fat (back fat and neck fat): 500 grams
- Lean minced meat: 400 grams
- Fresh milk: 3 packs (220ml each)
- Butter: 80 grams
- Onion
- Garlic
- Shallots
- Chicken eggs: 4
- Bread: 2 loaves
- Dill
- Sugar
- Salt
- Fish sauce
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Clean and thinly slice the pork liver. Soak it in fresh milk for 30 minutes to 1 hour to remove toxins.
- Break it into small pieces and soak it in two packs of fresh milk.
- Boil the shallots for 3-5 minutes until the fat firms up.
- In a pan, fry the pork fat until golden brown. Remove 2/3 of the rendered fat, reserving the rest for later.
Step 2. Combine and Cook the Pâté Mixture
- In a bowl, combine the soaked liver, minced meat, bread mixture, remaining fresh milk, eggs, and spices (sugar, salt, fish sauce, dill). Mix well.
- Add shallots and garlic to the rendered fat and fry until fragrant and golden brown. Remove from heat.
- Add the drained liver and minced meat to the pan and stir-fry until cooked. Add salt, fish sauce, and sugar; mix well.
- Stir in the butter until melted. Let the mixture cool.
Step 3. Steam and Cool the Pâté
- Blend the mixture until smooth (or leave it slightly lumpy, according to preference).
- Arrange a layer of thinly sliced pork fat in a steaming dish, add the pâté mixture, and top with another layer of fat.
- Steam for 30-45 minutes (or 1-1.5 hours for extra soft pâté). Cover with aluminum foil to prevent water from dripping onto the pâté.
- Let the pâté cool completely before refrigerating.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using unsweetened fresh milk results in a richer flavor. Adjust sugar accordingly.
- Old bread, new bread, or breadcrumbs can be used.
- The pâté can be stored in the freezer for 3-6 months.
- Taste and adjust seasonings as needed.
Nutrition
- Calories: approximately 6500-7500
- Fat: 500-600g
- Carbs: 150-200g
- Protein: 250-300g
FAQs
1. Can I use chicken liver instead of pork liver?
While traditionally pork liver is used, you can substitute with chicken liver. The flavor will be milder, but still delicious. Adjust cooking time as chicken liver cooks faster.
2. How long will the pâté last in the refrigerator?
Properly stored in an airtight container in the refrigerator, your homemade pâté should last for 3-4 days.
3. Can I freeze the pâté?
Yes, you can freeze the pâté for up to 2 months. Allow it to thaw completely in the refrigerator before serving.
Making your own Vietnamese pâté is a rewarding experience, bringing the authentic flavors of Vietnam right to your table. This simple recipe allows you to control the ingredients and create a pâté that surpasses store-bought versions in both taste and quality. Now go forth and enjoy the delicious fruits of your labor!