Pâté is a popular dish in Vietnam due to its delicious, chewy, and greasy taste. The market is also offering a wide variety of pâtés to meet consumer demands. Today, we will list some of the most popular and delicious pâtés on the market for you.
See also: Delicious Halong Bay and Quang Ninh Cha Muc, Simple Home Cooking
1 Crab Pâté
Crab Pâté
Crab pâté originates from the Red River Delta region and is made by mixing fresh crab meat with various spices such as,,, and then steaming or frying it.
When enjoying this dish, you will taste the natural sweetness of the crab meat blended with the aroma of the spices. Crab pâté goes well with hot rice and herbs, creating an amazing culinary experience.
2 Squid Pâté
Squid Pâté
is a specialty of Halong Bay in Quang Ninh province, created by the ingenuity and skilled hands of Mr. Tai Le, a chef at a foreign restaurant during the French colonial period. Over time, squid pâté has been improved by the creativity of the Vietnamese and has become famous in Quang Ninh and worldwide.
Squid pâté is made by grinding or mincing fresh squid meat, skillfully shaping it, and then frying it. Halong Bay squid pâté has a unique flavor compared to other places, thanks to the squid from the local waters, which makes the meat chewier and sweeter.
3 Cha Ca La Vong (La Vong Grilled Fish)
Cha Ca La Vong
This dish’s main ingredient is lang fish. To prepare, the fish is cleaned, filleted, and marinated with spices such as fish sauce,,, and galangal, then grilled over charcoal and finally deep-fried until golden and crispy.
Cha Ca La Vong is not just a folk dish but also represents the beauty of Vietnamese culinary culture, as it embodies the traditional characteristics of Hanoi. This type of pâté is usually served with herbs or combined with herbs and dipped in a little shrimp paste, resulting in a delicious flavor.
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4 Pork and Ear Pâté
Pork and Ear Pâté
Pork and ear pâté is made by grinding or mincing carefully selected fresh pork ears and filtering out any substandard parts. It is then mixed with spices such as or fish sauce,, and wrapped in large banana leaves before being steamed.
Thanks to its delicious, sweet, soft, crispy, and greasy yet not overwhelming taste, pork and ear pâté is often served with rice or noodle dishes such as Hue beef noodle soup, snail noodle soup, and tomato noodle soup.
5 Salmon Pâté
Salmon Pâté
Salmon pâté is a relatively new dish in Vietnamese cuisine, mainly appearing during the traditional Lunar New Year holiday. It is made by extracting the meat from Sa Pa salmon, mixing it with ground pork, shaping it, and finally steaming it.
Salmon pâté is a favorite among children as it is very nutritious, soft, and easy to eat, with a fragrant and greasy taste that is not overwhelming like other common types of pâté.
6 Ostrich Pâté
Ostrich Pâté
Ostrich pâté is known for its softer and sweeter meat compared to other types of pâtés, and the meat remains very pure, without the addition of starch, baking powder, or other additives, preserving its rich nutrition and natural sweet and savory taste with a mild spiciness.
Ostrich pâté is made by marinating ostrich meat, including the cartilage and skin, and then steaming it. It is then tightly wrapped in banana leaves and steamed again for 12 hours. This dish is often used during the traditional Lunar New Year holiday to enhance the sacred atmosphere of the celebration.
7 Five-Color Flower Pâté
Five-Color Flower Pâté
Five-color flower pâté is made by mixing ground pork (raw ham) with other ingredients such as salted duck eggs, wood ear mushrooms, and carrots, and then wrapping it with a layer of fried duck egg on the outside. The combination of various ingredients gives the pâté a nutty taste from the salted eggs and a mild saltiness from the meat, making it not overwhelming.
Therefore, five-color flower pâté is often given as a gift during holidays or used for banquets, weddings, and birthdays, as it is both nutritious and delicious and has an attractive appearance.
8 Chicken Pâté
Chicken Pâté
Chicken pâté is made by mixing cleaned chicken thigh meat with diced pig ears, stir-frying it with wood ear mushrooms, straw mushrooms, fish sauce, and pepper, and then wrapping it in banana leaves and boiling it. As a result, chicken pâté is extremely nutritious and has a more novel flavor compared to common pork pâtés.
Chicken pâté has firm and chewy meat, and when eaten, you will taste the well-balanced meat combined with the flavor of straw mushrooms and other ingredients, making it irresistibly delicious. It goes well with sour side dishes like kimchi and pickled scallions.
9 Tamarind Pâté
Tamarind Pâté
A specialty of Nam Dan district in Nghe An province, tamarind pâté (beef ham or beef jambon) is made by mixing ground beef with ingredients such as ri chicken eggs, grass nuts, fish sauce, and pepper, then tightly rolling it and steaming it. Tamarind pâté is often given as a gift during holidays as it is considered a meaningful present.
The finished tamarind pâté has an attractive red color, with the skin evenly covering the meat inside. When eating, you will enjoy the distinctive aroma of beef, tender and flavorful meat, and chewy and crunchy skin. It is perfect for treating guests or as an appetizer with alcohol.
10 Pork Skin Pâté
Pork Skin Pâté
is made by grinding or mincing pork, mixing it with chopped pork skin and spices, and then tightly wrapping it in banana leaves and boiling it. Good-quality pork skin pâté will have a crispy and chewy texture, a delicious taste without being too greasy, and a pinkish-white color. It goes well with a flavorful dipping sauce.
11 Horse Pâté
Horse Pâté
Horse pâté is not only nutritious but also has many health benefits. The main ingredient is lean horse meat, which is softer, more fragrant, and more nutritious than beef. Horse pâté is often given as an elegant gift or used for cooking during holidays.
A specialty of the northwestern mountain region, authentic horse pâté will have a few small round holes on the surface, and the meat will not stick to a knife and will not be pink. When tasting it, you will enjoy the sweet taste of horse meat with the subtle fragrance of banana leaves, pepper, and dried grass, reminiscent of the northwestern mountains.
12 Da Nang Beef Pâté
Da Nang Beef Pâté
Da Nang beef pâté has a slightly brown or pinkish-red color and an extremely delicious flavor due to its main ingredient, fresh beef, carefully selected and combined with other spices such as garlic, chili, and pepper to enhance its taste. During parties and death anniversaries, this beef pâté is often served as an appetizer.
13 Head Cheese
Head Cheese
Head cheese is made with cooked pork head meat mixed with other ingredients such as straw mushrooms, wood ear mushrooms, and pepper,,, and then wrapped and tightly compressed. As a result, it has a chewy and crunchy texture and a greasy taste from the meat and spiciness from the pepper. It goes well with hot rice and pickled vegetables, making it extremely delicious.
14 Meat and Skin Roll
Meat and Skin Roll
Meat and skin roll, also known as head cheese, is commonly used to make Vietnamese-style street bread or served with rice noodles or rice. Although it originated from a foreign country, meat and skin roll is frequently found in daily meals and especially during Vietnamese holidays and festivals.
When tasting it, you will enjoy the soft and flexible outer skin wrapping the sweet and firm meat inside, creating an extremely attractive dish.
15 Cinnamon Pâté
Cinnamon Pâté
Although made with similar ingredients and processes as silk pâté, cinnamon pâté is unique due to the addition of a mixture of cooking oil, cinnamon powder, and honey, giving it the fragrance of cinnamon and an eye-catching golden color. The meat inside is chewy and not crumbly, with a smooth surface and a mild taste.
16 Fried Pâté
Fried Pâté
There are two types of fried pâté: fat-fried and fat-free. Fried pâté is made by frying silk pâté to enhance its taste, making it crispy and greasy. The silk pâté used for frying can be made from various lean meats, such as chicken, pork, fish, beef, or squid, all of which are delicious.
17 Silk Pâté
Silk Pâté
Made mainly from lean meat minced and mixed with good-quality fish sauce, then wrapped in banana leaves and boiled, silk pâté has the fragrance of banana leaves and the chewy texture of boiled meat with a high protein content. Silk pâté is a familiar dish in Vietnam, commonly found in both ordinary and luxurious meals.
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