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Vietnamese Pate for Banh Mi

Easy but delicious chicken and pork pate for banh mi.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: condiments
Cuisine: Vietnamese
Keyword: banh mi, liver, pate
Servings: 12 servings
Calories: 226kcal
Author: Hong and Kim



  • 2 cup bread crumbs
  • 1/2 cup water
  • 1 lb chicken liver cleaned
  • 1 lb ground pork 80/20 fat to lean
  • 2 tbs sugar
  • 1 tbs salt
  • 1/2 tb ground black pepper
  • 6 cloves garlic peeled
  • 2 drops red food coloring optional


  • Fill steamer pot with water and turn heat to high and bring to boil.
  • Clean chicken liver by removing any brown or green trimmings and fatty vestiges. Combine water and bread crumbs, mix and set aside. Slowly add all the ingredients together in a food processor and puree well until smooth. (After cooking, liver tends to turn a pasty gray. Add a few drops of red food coloring for aesthetics)
  • Add the mixture to a loaf pan/ceramic baking pan (use 2 if necessary) and steam until internal temperature hits 160 F, about 40 minutes. Allow to cool before transferring to a canning jar or other air tight sealed container. You may taste and adjust any seasoning at this point.
  • Pate lasts about 1 week if sealed in airtight container. If you plan on storing it longer, melt some butter and layer over the top of pate to refrigerate or freeze.


This results in a mildly smooth pate. If you like a very smooth pate, run the cooked mixture in the clean food processor one more time and adjust any seasoning as needed. 


Sodium: 762mg | Calcium: 45mg | Vitamin C: 7mg | Vitamin A: 4187IU | Sugar: 3g | Fiber: 1g | Potassium: 240mg | Cholesterol: 158mg | Calories: 226kcal | Saturated Fat: 4g | Fat: 11g | Protein: 15g | Carbohydrates: 16g | Iron: 5mg
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