Petit Quan Chicken Pate stands out with its unique appearance.
Once a royal delicacy, this dish boasts a subtle aroma of tangerine peel and pepper, blended with hand-minced chicken. Carefully seasoned and grilled over glowing charcoal, it’s both rich and fragrant. Enjoy it with rice noodles, rice, or baguettes—each pairing offers a delightful culinary experience.
A beloved specialty of Hung Yen, widely enjoyed.
Crafted from premium chicken, this dish reflects the meticulous craftsmanship of the people of Pho Hien. The process begins with selecting the finest garden-raised chickens, prioritizing those that are large and robust. After cleaning, bones and tendons are removed, leaving only the leanest meat for mincing and preparation.
The chicken’s lean cuts, primarily from the breast and thighs, are finely chopped and hand-pounded in a mortar, mirroring traditional Vietnamese sausage-making techniques. Once the meat is nearly smooth and cohesive, egg yolks are added to achieve a golden hue during grilling.
A meticulous and intricate preparation process.
Seasonings such as salt, pepper, fish sauce, ginger water, minced shallots, and a touch of pork fat are added for richness, followed by further pounding. Hand-pounding ensures the meat remains tender without becoming overly mushy. A secret to enhancing its aroma is the addition of tangerine peel—an essential ingredient in Petit Quan Chicken Pate.
Staying true to tradition, locals use fresh coconut or banana leaves to spread the minced chicken onto bamboo mats for grilling. Grilled over charcoal, the mats are continuously turned for even cooking.
Each pate emerges from the grill perfectly aromatic and flavorful.
Patience is key—a batch can take half a day to complete. After cooling, a second 30-minute grilling session ensures the pate reaches its full flavor potential. Once done, it’s left on the mat, sliced as needed.
Today, Petit Quan Chicken Pate is available in various shapes to suit different uses.
Given its labor-intensive preparation, this delicacy was traditionally reserved for family consumption. Renowned families like the Diem, Ho, and Luong clans have perfected the craft over generations, some for over 70 years. Now, due to high demand, visitors to Hung Yen can purchase this specialty for home cooking or as gifts. At approximately 370,000 VND per kilogram, it’s an affordable indulgence.
