Pâté gan, or Vietnamese liver pâté, is a culinary delight that transcends generations. This rich, savory spread boasts a unique flavor profile, a harmonious blend of earthy liver, aromatic spices, and a touch of sweetness. Unlike its French counterpart, pâté gan is often smoother and less intensely liver-forward, making it incredibly approachable even for those who aren't typically fans of organ meats. Its versatility shines through; it's perfect spread on crusty bread, used as a dip with fresh vegetables, or incorporated into banh mi sandwiches for an added layer of decadent flavor.
The secret to truly exceptional pâté gan lies in the careful selection of ingredients and precise cooking techniques. This recipe will guide you through each step, ensuring you achieve that perfect balance of texture and taste. Ready to embark on a culinary journey and create your own batch of this irresistible Vietnamese delicacy? Let's dive into the detailed, step-by-step process below!
Tools Needed
- Knife
- Cutting board
- Bowl
- Pot
- Stove
- Refrigerator
- Meat grinder
- Steamer
- Molds
- Aluminum foil
Ingredients
- Pork liver: 400g
- Pork fat: 300g
- Pork skin: 300g
- Lean pork meat: 300g
- Rice flour: 1-2 tablespoons
- Unsweetened fresh milk: 600-700ml
- Garlic: 100g
- Onion: 150-200g
- Cooking oil
- Seasoning powder: 1 tablespoon
- Pepper: 1 teaspoon
- Fish sauce: 1 tablespoon
- Mai Que Lo wine: 3 tablespoons
- Butter/Margarine: 100g
- Eggs: 2
- Sugar: 2.5 tablespoons
- MSG: 1 teaspoon
- Bread: 150g
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the liver into small pieces. To remove the fishy smell, you can either soak it in rice flour for 4-5 minutes then rinse thoroughly, or soak it in unsweetened fresh milk for at least 5-6 hours in the refrigerator.
- Prepare the pork fat, skin, and lean meat. Boil the skin until soft. Cut the fat into thin slices for lining the molds and dice the rest. Cut the meat into pieces.
- Soak the bread in unsweetened fresh milk to soften.
- Finely chop garlic. Fry it in cooking oil until golden brown, then set aside.
Step 2. Cook and Combine the Meat Mixture
- Blanch the meat and diced fat in boiling water with salt. Briefly blanch, then transfer to ice water to cool.
- Quickly blanch the liver (30 seconds) and place it in ice water.
- Stir-fry the chopped onion until translucent.
- Add the liver to the pan and stir-fry over medium heat. Season with seasoning powder, pepper, fish sauce, and Mai Que Lo wine. Add butter/margarine near the end.
- Combine the stir-fried liver with the ground pork, skin, and fat. Mix in eggs, fried garlic, sugar, MSG, and additional seasoning powder/pepper.
- Add the milk-soaked bread and mix well. Grind the mixture thoroughly.
Step 3. Assemble and Steam the Pate
- Grease the molds and line the bottom with thin slices of pork fat. Fill the molds with the pate mixture, leaving some space for expansion. Cover with aluminum foil and poke holes for steam release.
Step 4. Cool and Serve
- Steam over medium heat for 1.5-2 hours, or until cooked through. Let cool completely before removing from molds and slicing.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Soaking the liver in milk for longer (up to 8 hours) results in a more delicious and pink pate.
- Blanching the ingredients helps prevent the pate from turning black.
- Use a mold with high walls to prevent overflow during steaming.
- Don't overfill the molds, as the pate will expand during steaming.
- Refrigerating the pate overnight will help it firm up for easier slicing.
Nutrition
- N/A
FAQs
1. Can I substitute chicken liver for pork liver?
While pork liver is traditional, chicken liver can be used. The flavor will be slightly milder.
2. How long can I store the pâté gan?
Properly stored in an airtight container in the refrigerator, pâté gan will last for 3-4 days.
3. Why is my pâté gan grainy?
Make sure to blend the mixture very smoothly. Adding a little more fat (like butter or oil) during blending can also improve the texture.
With its delightful balance of flavors and textures, this Vietnamese pink pâté gan is sure to become a new family favorite. From simple appetizers to gourmet sandwiches, the possibilities are endless. Enjoy the delicious results of your culinary adventure!