Since we’re keeping the bangers coming, here’s the banh mi pâté recipe. this and the bo (viet mayo) is all time nothing beats it! PS I add extra butter at the end to give it a better texture kinda like the French way of making pate. If you prefer it more livery skip steps 13 & 14. Pate 250g chicken liver 250ml full cream milk 1/2 tsp oil Hald brown onion sliced 3 cloves garlic sliced 1 tsp oil 25g unsalted butter 1 tsp fish sauce 1/4 tsp salt 1/4 tsp sugar 75g unsalted butter cubed (separated into 25g portions) 1/2 tsp fish sauce 1/4 tsp salt *Place chicken liver and milk into a bowl, soak livers for 30mins - 2 hours *Strain liver and rinse with water *Add 1/2 tsp oil into a pan on medium heat *Add onions and fry until soft *Add garlic and fry until soft *Make a space for the liver add 1 tsp oil and add liver to the pan *Fry liver on both sides until just sealed on both sides *Add 25g butter into the pan and cook until melted *Add fish sauce, salt and sugar and stir to evenly combine *Turn the heat to medium- low and cook for another 5 mins or until the liver is just pink inside *remove from heat and allow to cool for 5mins *Place liver mixture into a food processor and blend until combined *Add 25g butter and blend until combined *Add 25g butter and blend until combined *Add 25g butter, fish sauce and salt and blend until smooth *Enjoy #banhmi #EasyRecipes #vietnameserecipe #vietnamesefood #monanngon #vietnamesefood #vietnam #ancungtiktok #tiktokfood #Mónănngon #glutenfree #mónngonmỗingày #ẩmthựcviệt #nấuănđơngiản #nấuănmỗingày #viral #bánhmì #bánhmìpâté #pâté #liverpate #vietnamesepate #vietnamesepaterecipe #paterecipe #pate #vietnamesecooking #vietnamesestreetfood #homnaytuiangi #reviewamthuc - @tommyphameats