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Vietnamese Patê For Bánh Mì

Name: Vietnamese Patê For Bánh Mì
Cook time: 120 min
Total time: 120 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2.5 lbs pork liver; 2 tablespoons salt; 4 tablespoons distilled white vinegar; Dairy milk, as needed; 2.5 lbs fatty pork belly; 8 oz unsalted butter (2 sticks); 2 large shallots, chopped; 1 white onion, chopped; 8 cloves garlic, chopped; 2 teaspoons chicken bouillon; 1 tablespoon sugar; 1.5 tablespoons fish sauce; 2 tablespoons ground black pepper; 1/2 teaspoon MSG; 1 bolillo bread (to be soaked in milk for 10 minutes); 4 oz unsalted butter (1 stick); 1 teaspoon chicken bouillon; 1 tablespoon ground black pepper; 1 teaspoon sugar; 1 teaspoon fish sauce; 4 oz unsalted butter

by CookWhatHK0 saved

Vietnamese Patê for Bánh Mì blends pork liver, pork belly, butter, and milk-soaked bread, then bakes into a smooth spread for sandwiches.

Vietnamese Patê For Bánh Mì

越南肉醬（配越南法包）

Ingredients

材料

2.5 lbs pork liver

豬肝 1.1 千克

2 tablespoons salt

鹽 2 湯匙

4 tablespoons distilled white vinegar

白醋 4 湯匙

Dairy milk, as needed

牛奶適量

2.5 lbs fatty pork belly

五花腩 1.1 千克

8 oz unsalted butter (2 sticks)

無鹽牛油 225 克（2 條）

2 large shallots, chopped

大蔥頭 2 個（切碎）

1 white onion, chopped

白洋蔥 1 個（切碎）

8 cloves garlic, chopped

蒜頭 8 瓣（切碎）

2 teaspoons chicken bouillon

雞粉 2 茶匙

1 tablespoon sugar

糖 1 湯匙

1.5 tablespoons fish sauce

魚露 1.5 湯匙

2 tablespoons ground black pepper

黑椒粉 2 湯匙

1/2 teaspoon MSG

味精 1/2 茶匙

1 bolillo bread (to be soaked in milk for 10 minutes)

麵包（bolillo）1 個（浸泡牛奶 10 分鐘）

4 oz unsalted butter (1 stick)

無鹽牛油 115 克（1 條）

1 teaspoon chicken bouillon

雞粉 1 茶匙

1 tablespoon ground black pepper

黑椒粉 1 湯匙

1 teaspoon sugar

糖 1 茶匙

1 teaspoon fish sauce

魚露 1 茶匙

4 oz unsalted butter

無鹽牛油 115 克

Instructions

做法

Prepare the pork liver: trim away any white, elastic connective tissue. Cut the liver into smaller, cube-sized pieces. Wash these pieces well with salt and white vinegar, then rinse them well and let them strain.

處理豬肝：切去豬肝的白色筋膜，然後切成小方塊。用鹽和白醋清洗，沖水瀝乾。

Soak the made liver in dairy milk for a minimum of 30 minutes. After soaking, rinse the liver with water and pat it dry using paper towels.

將處理好的豬肝浸泡在牛奶中至少 30 分鐘，然後用水沖洗並用廚房紙吸乾。

Separately, soak the bolillo bread in milk for at least 10 minutes.

將麵包浸泡在牛奶中至少 10 分鐘。

In a wok or large pan, combine the chopped pork belly slices with 4 ounces of water. Stir-fry this mixture until all the water has evaporated and the pork fat begins to render. Continue cooking the pork until it is about 60% done, then remove it from the pan.

在鑊中加入切片五花腩和 115 克水，翻炒至水分蒸發、豬油滲出。將豬肉煮至約六成熟，然後取出。

Add 8 ounces (2 sticks) of unsalted butter to the rendered pork fat remaining in the pan. Add the chopped garlic, shallots, white onion, and the made pork liver. Stir-fry these ingredients for 3 minutes.

在剩餘豬油中加入 2 條牛油，加入蒜頭、蔥頭、白洋蔥和豬肝，翻炒 3 分鐘。

Return the partially cooked pork belly to the pan. Season the mixture with 2 teaspoons chicken bouillon, 1 tablespoon sugar, 1.5 tablespoons fish sauce, 2 tablespoons ground black pepper, and 1/2 teaspoon MSG. Continue to stir-fry until the mixture is about 90% cooked.

加回五花腩，用「翻炒調味料」部分所列的調味料調味，翻炒至九成熟。

Transfer the stir-fried mixture from the pan into a blender. Be sure to include the peppers and about 1 cup of the liquid sauce that has accumulated during cooking. It's important not to add all of the liquid, as this could result in a pâté that is too mushy.

將翻炒好的食材移入攪拌機，確保加入辣椒和約 1 杯翻炒時產生的醬汁。不要加入所有醬汁，否則肉醬會太稀。

Add the stir-fried mixture and its juice to the blender, along with the bread (which should be semi-squeezed after soaking in milk) and 4 ounces (1 stick) of unsalted butter. Blend on medium-high speed for 1 minute.

將翻炒食材及醬汁加入攪拌機，放入從牛奶中「半擠乾」的麵包和 1 條牛油。以中高速攪拌 1 分鐘。

After 1 minute, stop the blender. Add the remaining seasonings: 1 teaspoon chicken bouillon, 1 tablespoon ground black pepper, 1 teaspoon sugar, and 1 teaspoon fish sauce. Continue blending until the pâté reaches your desired consistency.

1 分鐘後停止攪拌機，加入「攪拌機調味料」部分的調味料，再攪拌至所需質感。

Grease a pan or baking tray with butter. Pour the blended pâté mixture into the made tray, spreading it evenly. Place a few slices of 4 ounces of unsalted butter on top of the pâté. Cover the tray with aluminum foil and poke a couple of holes in the top.

在烤盤/模具上塗牛油。將攪拌好的混合物倒入烤盤，確保平整，並加入幾片切薄的牛油。用錫紙蓋住，在頂部戳幾個洞。

Bake in a preheated oven at 400°F (200°C) for 1.5 to 2 hours. Place a tray of water on the bottom rack of the oven during baking; the exact baking time will depend on the thickness of your pâté tray.

在烤爐底部放一盤水，以 200°C（400°F）烤 1.5 至 2 小時，視烤盤厚度而定。

Once baked, serve and enjoy your pâté! It pairs well with bánh mì, baguette, crackers, sticky rice, or other accompaniments.

配越南法包、法棍、餅乾、糯米飯等享用肉醬！