Vietnamese Pate Baguette – a seemingly simple dish but containing an irresistible charm that has crept into the lives of every Vietnamese person for generations. Starting from street vendors on the sidewalk, pate baguette gradually became a symbol of Vietnamese cuisine, conquering the tastes of domestic and foreign diners, reaching the world.

What is Pate?

Pate is a type of dish made from a mixture of animal liver (or meat) with spices such as salt, pepper, sugar, etc. Pâté can even be supplemented with other ingredients like fat, wine, or spices according to each person’s own way. Thanks to this special processing process, pâté has a rich flavor and characteristic fatty aroma.

Pate originates from European countries and was introduced to Vietnam during the French colonial period (1858 – 1954). People often use pâté with toast or sandwiches. Thanks to the smoothness of pate, it can be spread or cut into slices on a piece of bread before enjoying.

How to eat baguette with pate in Vietnamese style

Use a knife to cut a horizontal slit on the surface of the baguette, then spread the pate. Next, apply a layer of butter on the surface, then add herbs and cucumber. If you want a spicy flavor, you can add a little chili sauce to enjoy.

Basic recipe for making pate with bread

Ingredients:

• 500g pork liver
• 300g lean ground shoulder meat
• 100g lard
• 100g unsweetened fresh milk
• 2 tablespoons condensed milk
• 2 tablespoons butter
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon MSG
• 1 teaspoon five spice
• 2 minced purple onions
• 2 minced garlic cloves
• 1 baguette

Instructions

Step 1: Prepare Ingredients

• Wash the pork liver and soak it in fresh milk for about 30 minutes to remove toxins and fishiness. Then remove and drain.
• Mince the lean shoulder meat.
• Wash the pork fat and cut it into cubes.
• Cut off the edges of the sandwich and soak them in fresh milk until soft.
• Mince the purple onion and garlic.

Step 2: Stir-fry Liver and Meat

• Add 2 tablespoons of cooking oil to the pan and sauté the shallot and minced garlic.
• Stir-fry the pork liver, then add the ground lean shoulder meat and stir-fry together.
• Season to taste including salt, sugar, MSG, five spice, ground pepper, and stir-fry well to absorb the spices.
  
• Stir-fry until the liver and meat are completely cooked, then turn off the heat.

Step 3: Grind Pate

• Put the stir-fried liver and meat mixture into a blender. Add lard, condensed milk, and butter and blend until smooth.
• Blend until the pate is smooth, then pour it into a bowl.

Step 4: Steam Pate

• Put pate in the mold and close the lid.
• Steam the pate in a pot of boiling water for about 30 minutes.
• After steaming, turn off the stove and let the pate cool completely

Step 5: Enjoy

• Remove the pate from the mold and cut it into thin slices.
• Spread the pate on the baguette and add herbs, cucumber, and tomato as desired.
• Enjoy the pate with bread and a glass of fresh milk.

Note:

• You should choose fresh pork liver, dark red in color, without a bad smell.
• When stir-frying the liver, use low heat to prevent burning.
• You can add mushrooms and shiitake mushrooms to stir-fry together to enhance the flavor of the pate.
• Pate can be stored in the refrigerator for about 1 week.

Enjoy Vietnamese-style pate baguette right away in Singapore with Baguette & Coffee

Bringing Vietnamese flavora to Singapore, Baguette & Coffee proudly introduces pate baguette – a simple yet quintessential street food of Vietnamese cuisine. 

Baguette & Coffee’s baguette is made from whole wheat flour, baked crispy according to a traditional recipe. The pate is made from fresh pork liver, combined with lean shoulder mear and secret spices, providing a rich, fatty flavor. Cold cuts, pickles, and herbs are carefully se

Come to Baguette & Coffee today to savor authentic Vietnamese pate baguette!