Ingredients for Vietnamese Chicken Liver Pate
- 1 lb chicken liver
- 1 1/2 cups milk
- 1/4 cup white wine
- 1 small onion
- 3-4 garlic cloves
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup butter
- 2 shallots
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1/4 cup chicken broth
- fresh herbs (optional)
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How to Make Vietnamese Chicken Liver Pate
- Clean and trim the chicken livers. Place them in a bowl and submerge in the milk. Cover and refrigerate overnight (or for at least 8 hours).
- Drain the chicken livers and pat them dry with paper towels.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and shallots, and cook for another minute until fragrant.
- Add the drained chicken livers to the skillet and cook until browned on all sides, about 8-10 minutes.
- Transfer the chicken livers to a food processor or blender. Add the fish sauce, salt, black pepper, white pepper, and sugar.
- Process until the mixture is completely smooth and creamy.
- Taste and adjust seasoning as needed. Stir in the fresh herbs, if using.
- Transfer the pâté to a bowl or terrine. Cover and refrigerate for at least 2 hours to allow flavors to meld before serving. Enjoy your delicious homemade Vietnamese Chicken Liver Pâté!
- Serve on crusty bread or as a filling for Banh Mi sandwiches.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1g
Fat
48g
Carbs
0g
