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 delivers an unforgettable flavor 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, choosing only the largest and healthiest. After cleaning, bones and tendons are removed, leaving only the leanest meat for mincing and preparation.
The chicken’s lean cuts—primarily breast and thigh—are finely chopped and hand-pounded in a mortar, similar to traditional Vietnamese pork pâté. Once the meat becomes tender and cohesive, egg yolks are added, giving the pate a golden hue when grilled. This step ensures a visually appealing dish.
A meticulous, time-honored process.
Next, seasonings such as salt, pepper, fish sauce, ginger water, minced shallots, and a touch of pork fat are added for richness. Hand-pounding is essential to achieving the perfect texture—neither too smooth nor chunky. A secret to enhancing the aroma is adding tangerine peel, an indispensable ingredient in Petit Quan Chicken Pate.
Staying true to tradition, locals use fresh coconut or banana leaves to shape the minced chicken onto bamboo mats for grilling. Grilled over charcoal, the mats are continuously turned to ensure even cooking. This labor-intensive method can take half a day for a single batch, but the result is worth it.
Each pate emerges fragrant and delicious.
After cooling, the pate is grilled a second time for 30 minutes to fully develop its flavors. Once done, it’s left on the mat, sliced as needed for serving.
Today, Petit Quan Chicken Pate is available in various shapes to suit different uses.
Given its intricate preparation, this pate was traditionally reserved for family meals. Renowned families like the Diem, Ho, Be, and Luong clans have perfected this craft over generations, some for over 70 years. Now, due to high demand, visitors to Hung Yen can purchase this delicacy for home cooking or as gifts. At approximately 370,000 VND per kilogram, it’s an affordable indulgence.
