Chicken Liver Terrine

This is a loose, sometimes crumbly, terrine, not some neat-slicing piece of fancy French footwork. It gets smushed into and onto the bread for the bánh mì, so keeping it in the brick-like loaf shape it comes out of the refrigerator in is not necessary if it is inconvenient. For speed and ease at Ssäm Bar, we typically break it up and pack it into litre containers, then scoop out spoonfuls of the meat when we’re making bánh mì.