Serves 20
135 min
Vietnamese Spiced Paté
Recipe GLPRf9284f317b777c
A traditional Vietnamese charcuterie classic featuring ground pork shoulder blended with chicken liver and pork fat, enhanced with aromatic spices including cinnamon, coriander, and cumin. This rich, savory terrine is seasoned with fish sauce and cognac for authentic flavor, wrapped in bacon, and slow-cooked until perfectly set. Serve chilled as an elegant appetizer or main course.
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Ingredients
1 pound ground pork shoulder or butt
1 pound chicken liver
1½ pounds pork fatback
15 pieces raw bacon strips
2 garlic cloves, crushed
2 large shallots, minced
1 whole egg
1 egg yolk
1½ tablespoons fish sauce
1½ tablespoons cognac
½ teaspoon ground cinnamon
½ teaspoon fresh ground cumin
½ teaspoon ground coriander
0.06 teaspoon ground cloves
0.06 teaspoon ground allspice
0.06 teaspoon fresh ground nutmeg
2 teaspoons salt
1 teaspoon fresh ground black pepper
Directions
Preheat oven to 325°F (160°C). Grind the pork fatback into fine pieces using a food processor or meat grinder, then chill it thoroughly.
In a large mixing bowl, combine the ground pork shoulder, chicken liver, chilled ground pork fat, crushed garlic, and minced shallots.
In a small bowl, whisk together the whole egg, egg yolk, fish sauce, and cognac until well combined.
Add the cinnamon, cumin, coriander, cloves, allspice, nutmeg, salt, and pepper to the egg mixture and stir until spices are evenly distributed.
Pour the egg and spice mixture into the meat mixture and fold gently but thoroughly until all ingredients are evenly incorporated.
Line a terrine mold or loaf pan with bacon strips, allowing some to hang over the sides to cover the top after filling.
Transfer the paté mixture into the bacon-lined mold, packing it down gently and smoothing the top.
Fold the overhanging bacon strips over the top of the paté to cover it completely.
Place the terrine in a water bath (bain-marie) and bake for approximately 90 minutes, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the center.
Remove from the oven and water bath, then cool to room temperature for at least 1 hour.
Once cooled, wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and the paté to set completely.
To serve, unmold the paté from the terrine, slice with a sharp knife, and serve chilled as an appetizer or main course.
