Mark Jensen

Chicken and Pork Liver Pâté

Ba Tê Gan Gà Heo

Preparation info
  • Makes

    1

    Pâté. This is a component of and is also enjoyed as an hors d’oeuvre.
    • Difficulty

      Easy

Appears in
top 1000Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart
Secrets of the Red Lantern

By Pauline Nguyen, Luke Nguyen and Mark Jensen

Published 2007

  • About

Mark Jensen: This is a French-influenced recipe that I can immediately relate to. The Vietnamese prefer a pâté with more substance and texture, hence the inclusion of the minced pork. If you prefer a smoother consistency, eliminate the mince and increase the quantity of the liver by 100 grams (3½ oz). Finally, pass the pâté through a fine sieve, then refrigerate.

Ingredients

Method