Chicken Liver Pâté (great for bánh mì)
User Reviews
5
33 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
25 mins
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Additional Time
10 hrs
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Total Time
10 hrs 35 mins
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Servings
6
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Calories
3325 kcal
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Cuisine
Vietnamese
Chicken Liver Pâté (great for bánh mì)
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This Chicken Liver Pâté is a rich spread made by marinating livers in milk overnight, then cooking them with ground pork, onions, garlic, and butter. Flavored with fish sauce, sugar, bourbon, salt, and pepper, the pâté is smoothened with heavy cream and cooked until just done, resulting in a creamy, savory spread that complements bánh mì sandwiches.
Description
The recipe starts by cleaning chicken livers and soaking them in milk to mellow their flavor. Ground pork adds texture and richness. Sautéed onions and garlic provide a fragrant base melted in butter. After adding the livers and pork, spices and seasonings including fish sauce and bourbon infuse the mixture with savory depth and subtle sweetness. Cooking until done but not overcooked maintains a smooth, tender texture.
This pâté offers a creamy consistency well-suited for spreading on bread or incorporating into Vietnamese-style bánh mì sandwiches, adding a savory, slightly sweet layer. The balance of aromatics and seasoning creates a complex flavor profile.
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Ingredients
- 1 lb chicken liver
- 1 c milk
- ½ lb ground pork minced
- 1 tbsp vegetable oil
- ¾ c yellow onion chopped, about 1 small onion
- 1 tbsp garlic minced, about 5 cloves
- 4 tbsp butter unsalted
- 2 tsp white sugar
- 1 tsp fish sauce
- 1 tbsp heavy cream
- 1 tbsp bourbon
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.
- Put the livers into a glass container, pour milk until it covers all of the livers, and cover with a lid. Marinade the livers in milk overnight in the fridge.
- The day after, remove the livers from the fridge, transfer them into a strainer to remove the excess milk, and rest on the counter to get to room temperature (about 20 minutes before cooking).
- Place the ground pork in the food processor and grind until it’s minced.
- In a large saucepan over medium heat, add the vegetable oil and saute the onions for about two minutes or until fragrant, then add the garlic and saute for another one minute. Add the butter and stir until it melts.
- Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes.
- Then, mix in the other ingredients into the saucepan and cook for about 7 minutes or until the liver’s temperature measures to about 160 °F and it feels firmer to the touch. The whole cooking time should not take longer than 15 minutes.
- Turn off heat and let the liver mixture come to room temperature for about 30 minutes.
- Once it’s cooled down, add everything into a food processor and chop until it’s smooth. Option to strain if you want a smoother texture.
- Transfer the pâté to containers and cling wrap over the top of the container to prevent the pâté from drying out. Chill in the fridge for at least 2 hours to let it form.
- Optional: line containers with cling wrap to prevent it from sticking after forming in the fridge. I like to use airtight containers with a lid so the pâté will stay fresh in the fridge. You also can add a top layer of clarified butter to further keep the pâté from molding.
- Transfer the pâté from the fridge and onto a serving container and eat immediately. Fresh pâté can be stored in the fridge for up to three to four days. You can also freeze untouched pâté too.
Equipments used:
Nutrition Information
Show Details
Calories
332.5kcal
(17%)
Carbohydrates
6.7g
(2%)
Protein
21g
(42%)
Fat
23.9g
(37%)
Saturated Fat
12.2g
(61%)
Cholesterol
315.9mg
(105%)
Sodium
628.2mg
(26%)
Potassium
365.2mg
(8%)
Fiber
0.4g
(2%)
Sugar
4.6g
(9%)
Vitamin A
8714IU
(174%)
Vitamin C
15.7mg
(17%)
Calcium
66.6mg
(7%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3325 kcal
% Daily Value*
| Calories | 332.5kcal | 17% |
| Carbohydrates | 6.7g | 2% |
| Protein | 21g | 42% |
| Fat | 23.9g | 37% |
| Saturated Fat | 12.2g | 61% |
| Cholesterol | 315.9mg | 105% |
| Sodium | 628.2mg | 26% |
| Potassium | 365.2mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 4.6g | 9% |
| Vitamin A | 8714IU | 174% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 66.6mg | 7% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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