Vietnamese pâté recipe anyone?
As an avid lover of the banh mi, I crave them constantly, however, we don't have any within walking distance of my workplace so I wanted to make a simple banh mi pate for lunches, so my question is does anyone know how to make the Vietnamese pate? I've searched far and wide for a recipe and I can't find a straight answer!
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8 Comments:
the oxymornonic thing here are the words simple ant pate....
Kbear919 at 5:09PM on 09/12/07
I don't have a casoulet place near by at all does anyone have a quick and simple casoulet recipe? :)
Kbear919 at 5:12PM on 09/12/07
kitchenlove... great question! i love banh mi too! I found this recipe online but haven't tried it yet.
http://www.vietnamese-recipes.com/vietnamese-recipes/appetizer/pork-pate-in-banana-leaf.php
A friend recently recommended a place to buy Vietnamese white pork salami in NYC. Not sure if you live in the area, but please let me know and I will post up the store's information.
I hope this helps!
breukelencook at 7:44PM on 09/12/07
I'm in the DC area and actually grew up with Vietnamese food as both my mother and grandmother are from Saigon but my grandmother passed about a year ago and she never could read or write so there's no recipes floating around. The white pork salami you speak of is pretty tasty, especially if it is julienned and mixed with pickled daikon, cucumbers, carrots, and cold rice noodles.
kitchenlove at 9:05PM on 09/12/07
Pate is a lot simpler to make than cassoulet; ask me how I know.... But I would think that you could use any mild pate, at least considering the banh mi I've run into.
lemons at 10:54PM on 09/12/07
Kitchenlove, I'm sorry to hear about your grandmother. My grandmother lives in Hong Kong and I get to see her every few years if I'm lucky. So I understand how you would want home-cooked recipes written down.
There is a pate recipe in Andrea Nguyen's book "Into The Vietnamese Kitchen". She also has a website with recipes and other info.
http://www.vietworldkitchen.com/
I am going to try to pick up the book and test out the recipe this weekend. You've inspired me to do some experimental cooking! I'll let you know how it turns out. =)
breukelencook at 8:51AM on 09/13/07
i just returned from vietnam. i found the pate french in style with a hint of fish sauce. my restaurant now serves a bhan mi and i just blend some fish sauce in traditional pork liver pate.
chefman at 2:46PM on 09/13/07
It's much easier to hit the local Vietnamese market and pick up a can of French pate. That's what we always ate growing up - and most banh mi places use the canned stuff. I imagine in DC there's a few markets, if not (most definitely) in Northern VA.
The Guilty Carnivore at 6:26PM on 09/17/07