Pate Gan Heo Recipe

Pate gan heo (Vietnamese pork liver pâté) is undoubtedly a true culinary revelation. With a rich flavor and silky texture, it is a cornerstone of Vietnamese cuisine every food lover should experience.

This article will present the necessary tools and ingredients for this pork liver pâté. Besides, I will walk you through comprehensive, easy-to-follow instructions on making it.

I also share tips to ensure your pork liver pâté is perfect each time. If you’re wondering how to store this pate gan heo, I’ve got you covered.

Finally, I will introduce other Vietnamese pork dishes to broaden your gastronomic horizons. So, buckle up and prepare for an irresistible Vietnamese culinary exploration from your kitchen.

Pate Gan Heo – A Significant Paste In Vietnam

Pate gan heo is a popular spreadable paste often used as a topping on bread or as an ingredient in various dishes.

The term “pâté” is French for paste, and in Vietnam, it’s typically made with pork liver, though you can use other ingredients.

Vietnam was a colony of France from the mid-19th century until 1954. During this period, French culinary traditions significantly influenced the local cuisine. This fusion of Vietnamese and French food is evident in many dishes, such as pork liver pâté.

This pork liver pâté holds a significant place regarding cultural importance. It’s a crucial ingredient in kinds of Vietnamese sandwiches (bánh mì), one of the most beloved street foods in Vietnam and worldwide, such as bánh mì pate, bánh mì thịt nướng.

What Are Necessary Tools To Prepare Pate Gan Heo?

You can only make pate gan heo in Vietnamese style with the necessary tools as below:

Which Ingredients Do You Need For Pate Gan Heo?

You only need several ingredients for this Vietnames-based pork liver pâté. I’ve also included other replacements to help you create other versions of this dish.

What Are The Steps For Making Pate Gan Heo?

Making this Vietnamese homemade-style pate gan heo is super easy. I’ve already written down all the steps for it, including preparing, sautéing, and pureeing the ingredients. Let’s follow them now!

Step 1: Prepare The Ingredients

Dice onion, mince garlic, and soak the dried shiitake mushrooms for 30 minutes in warm water.
Next, wash the liver thoroughly and remove the white tendons from it.

Place the liver in the oven and partially roast it at 400°F/200°C for 10 minutes.

Meanwhile, cut the pork belly into small strips to make it easier to grind. When the shiitake mushrooms have softened from soaking, chop them into small pieces.

When the liver’s done roasting, take it out to cool and cut it into thin strips.

Soften the bread crumbs in 20ml of fresh milk.

Then, soak the liver pieces in the rest of the milk for at least 15 – 20 minutes, then scoop them out and rinse them with clean water. This method helps reduce the strong, gamey taste of the liver.

Step 2: Sauté The Meat And Liver

When all ingredients are ready, add butter to a hot pan and sauté the garlic and onions until fragrant.

Next, add the pork belly and sauté it briefly for 2 – 3 minutes, then add the pork liver and sauté it for 2 more minutes.

Season the mixture with pepper, sugar, soup powder, red chili pepper powder, and fish sauce.

Drop some Thai basil leaves for a more aromatic flavor and stir for another minute.

Finally, add the bread crumbs to the pan, stir well, and turn off the heat.

Step 3: Puree The Liver And Meat

Transfer the meat-liver mixture into a food processor and grind them into a smooth paste. Then pour it into a glass container.

Cover the container’s top with aluminum foil. If you have a steamer, place the container inside. However, you can use a regular pot and steam it with water equal to ½ of the glass container.

Steam the pâté for 1 hour at medium-to-low temperatures.

Step 4: Present The Dish

Now, your pâté is steamed and fragrant. Take it out and enjoy it with your favorite dishes, such as bread, sticky rice, and more.

Best Tips For Your Pate Gan Heo

For those striving for perfection, here are all of my suggested tips to make your pork liver pâté tastier:

How To Store Pork Liver Pâté?

If you have some remaining portion, the effective way to store the pate gan heo is placing it in an airtight container and keep it in your fridge for up to 1 month. Or you can freeze it for a longer storage life, up to 3 months. Make sure to top the pâté with melted butter to preserve its texture.

To defrost it, let the pâté thaw slowly in the fridge overnight. If you need it fast, submerge the tightly sealed container in water until it’s totally covered. Change the water every 30 minutes until the pâté returns to normal.

Are You Excited For This Pate Gan Heo?

I can’t help but appreciate the culinary magic behind this Vietnamese pork liver pâté. Its rich, creamy flavor offers a peek into the heart of Vietnam’s cuisine. I believe this pâté is a story to share and celebrate.

So, I encourage you to spread the word about this flavorful delight by clicking that like button and sharing this article. And don’t be shy; drop a comment and tell me what Vietnamese pate gan heo means to you!