@mathias_ingenohl: The Pâté is what really gives a great base flavour to a cold cut bánh mì which is why I would argue that it is the most important of them all. It’s also great on it’s own with a slice of bread and some pickles on the side. I would describe the flavour as quite simple since there aren’t any strong aromatics at play but I really enjoy the meatiness, the clean liver flavour and that slightly coarse but still creamy texture. As for the livers I chose… the pork liver has the stronger liver flavour and some bitterness that is removed through soaking in milk while the chicken liver gives a really nice poultry flavour even when used such a small amount. Pâté 250g pigs liver 150g chicken liver Enough milk to soak 60g dry white bread (more if fresh) 200ml milk (less if bread is fresh) 150g pork shoulder 100g pork fat 150g onion 4 cloves garlic 40ml fish sauce (or to taste) 30g sugar (or to taste) 10g black pepper (or to taste) #pate #banhmi #pâté #vietnamesefood #charcuterie

Mathias_Ingenohl

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Monday 06 July 2026 07:12:11 GMT