Vietnamese Chicken Liver Pate
Elevate your appetizer game with this luxurious Vietnamese Chicken Liver Pâté, a harmonious blend of rich, velvety chicken livers and bold Southeast Asian flavors. Infused with fish sauce, soy sauce, and a splash of Cognac for depth, this sophisticated spread is crafted with aromatic shallots, garlic, and creamy butter and cream for a silky-smooth texture. A flambé technique adds a layer of culinary drama while a bay leaf and seasoning tie together the savory notes. Perfectly chilled, this pâté is finished with a buttery seal for irresistible indulgence. Serve it with crisp baguette slices or crackers, or use it as the ultimate spread for banh mi sandwiches. Ideal for entertaining, this recipe transforms simple ingredients into a refined, crowd-pleasing dish that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 150 grams Unsalted butter
- 3 small Shallots
- 2 large Garlic cloves
- 60 ml Heavy cream
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Cognac or brandy
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 piece Bay leaf
- 1 tablespoon Neutral oil
Instructions
Rinse the chicken livers under cold water and trim off any connective tissue or fat. Pat dry with a paper towel and set aside.
Finely mince the shallots and garlic cloves.
In a large skillet, heat 1 tablespoon of neutral oil over medium heat. Add the shallots, garlic, and bay leaf. Sauté until the shallots are soft and translucent, about 2-3 minutes.
Add the chicken livers to the skillet in a single layer. Cook for about 3 minutes per side or until browned on the outside but still slightly pink in the center.
Add the fish sauce and soy sauce to the skillet, stirring to coat the livers evenly. Pour in the Cognac or brandy and carefully ignite it with a long match or lighter to flambé. Let the alcohol burn off fully.
Reduce the heat to low and add 100 grams of the unsalted butter and 60 ml of heavy cream into the skillet. Stir until the butter melts and combines with the other ingredients to create a creamy sauce. Season with salt and black pepper to taste.
Remove the pan from heat and discard the bay leaf. Allow the mixture to cool slightly for about 10 minutes.
Transfer the liver mixture to a food processor or blender. Blend until you achieve a completely smooth and creamy consistency.
Pass the pate through a fine mesh sieve for an even smoother texture, pressing with a spatula to extract every bit of the mixture.
Transfer the strained pate to ramekins or a small serving dish. Melt the remaining 50 grams of butter and pour over the top of the pate to create a seal. This helps preserve the pate.
Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
Serve chilled with slices of baguette, crackers, or as a spread for banh mi sandwiches. Enjoy!
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 1967 mg | 656% | |
| Sodium | 9573 mg | 416% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.5 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 210 mg | 16% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
