If you have never had Bahn Mi, move to a bigger city. Do it.
If you are unfortunate enough to live in a city that is big enough to have one or two Vietnamese restaurants, but they serve Bahn Mi without paté and don’t give you the option of having it, move to a bigger city. DO IT.
If you live in a large city but don’t like paté on your Bahn Mi … I … have nothing to say to that.
I try, and utterly fail, to make my paté taste as good as Pho Thanh Huong’s paté in Las Vegas. They are a very good restaurant on the whole. They have a good number of different sandwiches and they are pretty generous with the fillings; unlike a lot of other places they don’t skimp on the pickled veggies, and a paucity of those will completely ruin a Bahn Mi. As will a lack of smooth, peppery chicken liver paté. They also have tons of different noodle dishes that are all executed very well.
After we have Bahn Mi for dinner I almost always have some of this left over. I’ll just eat it on bread. It looks terrible, but it’s delicious and good for you!
- 1 lb chicken livers
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1.5 tsp freshly ground pepper
- Any of the following, whatever you have on hand, see notes for amounts: teriyaki sauce, korean barbecue sauce, dark soy sauce, hoisin sauce, chili garlic sauce
- Rinse the livers and soak in milk for at least 15 minutes.
- Heat vegetable oil in a saute pan over medium high heat and add the onion. Saute 5 mins or until translucent.
- Add garlic and chicken livers, saute 7 mins or until no pink remains. Add any additional flavorings here. Break apart the livers to check that the inside is thoroughly cooked.
- Add ground pepper and cool until ready to puree the livers.
- Puree in food processor until completely smooth. If mixture is too thick to puree, add chicken stock by the tablespoon.