# Pate Cột Đèn Kiểu Gia Quốc

A delicious and safe homemade pate recipe, inspired by Hai Phong's 'pate cột đèn', made with chicken liver and pork, suitable for family consumption or high-end business.

- Total time: 120 min
- Cuisine: Vietnamese
- Category: Appetizer
- Language: en

## Ingredients

- 500 g gan gà
- 500 g thịt xay (70% nạc, 30% mỡ)
- 300 g bơ lạt
- 200 g hành tím thái mỏng
- 5 g tiêu
- 200 g bánh mì sandwich xé nhỏ
- 400 ml sữa tươi không đường
- 20 g hạt nêm
- 30 g đường
- 10 g muối
- 20 ml nước mắm nhĩ thương hiệu bếp của Quốc
- 1 g muối hồng (muối nitrat hoặc nitrit)
- 200 ml nước lọc

## Instructions

1. Prepare the chicken liver: blanch 500g of chicken liver in boiling water with a pinch of salt and a dash of fish sauce for about 2 minutes, then soak in cold water to release blood and cut off any white tendons.
2. Prepare the meat: use 500g of ground pork with a ratio of 70% lean and 30% fat.
3. Sauté the aromatics: melt 300g of unsalted butter in a pan, add 200g of thinly sliced purple shallots and sauté until fragrant (do not let it turn golden).
4. Add spices and meats: add 5g of pepper to the sautéed shallots, then add 500g of pre-processed chicken liver and 500g of ground pork, and stir-fry.
5. Prepare the bread and milk: tear 200g of sandwich bread into small pieces and put into a bowl, then add 400ml of unsweetened fresh milk.
6. Combine and season: add the milk and bread mixture to the pan with the sautéed ingredients. Season with 20g of seasoning powder, 30g of sugar, 10g of salt, and 20ml of fish sauce.
7. Add pink salt (optional): if desired for color, add exactly 1g of pink salt (nitrate/nitrite salt) to the mixture; otherwise, omit it for a safer, natural color.
8. Stir-fry until cooked: continue to stir-fry the mixture over medium heat until cooked through, being careful not to burn it.
9. Add water and blend: turn off the heat, add 200ml of filtered water to the mixture, and then blend it until smooth.
10. Bake or steam: pour the blended pate into a tray and bake bain-marie (water bath) at 180°C for 2 hours, or steam bain-marie for 4 hours until it is tender and cooked through.
11. Cool and store: allow the pate to cool completely, then portion into containers and store in the refrigerator for up to 3 days, or freeze for up to 3 months.

## Equipment

- chảo
- nồi
- máy xay
- khay
- lò nướng (hoặc nồi hấp)
- hộp

## Tips

- Do not soak chicken liver in milk, instead blanch it in boiling water with salt and fish sauce for about 2 minutes to remove odor and then soak in cold water.
- Do not add garlic to pate with pork, as it can cause an unpleasant smell.
- When sautéing, use medium heat to prevent burning, as the mixture contains bread and liver.
- For safety, it's recommended not to use pink salt (nitrate/nitrite salt) if making pate at home for personal consumption. If used, only add 1g for this recipe.
- Pate without pink salt will have a greyish-brown color but is safe to eat. Avoid buying red pate from outside, as it likely contains excessive amounts of coloring salt.
- Homemade pate can be stored in the refrigerator for 3 days or frozen for up to 3 months.

## Source

- Original video: https://www.facebook.com/share/v/1Gi9fYfVEz/
- Recipe page: https://www.cliprecipe.com/recipe/cdc6efe9-8baf-4dd7-afe7-a1c55858d412
- Extracted: 2026-01-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt