Vietnamese Recipes & Cuisines (Meat)

Cinnamon Pate Recipe

Cha Que

This is a pate which is eaten a lot in Vietnam. Although it shows the strong French influence that there has been on the national cuisine, it is very different from the sort of pates we are accustomed to in Europe. European pates are made using a lot of fat, and we can often spread them on toast or a biscuit. This one is fat free, dense and firm, more like a meat loaf.

Ingredients : Serves 4

500 g

1/2 teaspoon

3 tablespoons

1 teaspoon

1 teaspoon

1 1/2 teaspoons

1 teaspoon

1 1/2teaspoons


Lean leg of pork, cut into 1 inch cubes

Ground cinnamon

Vietnamese fish sauce

Palm or golden granulated sugar

Corn flour

Baking powder


Groundnut oil

Basil and coriander leaves, finely chopped for garnishing

Method :
  • Oil the loaf tin. Put all the ingredients into a food processor and process until they are very finely ground. You can add 2-3 tablespoons of cold water if the mixture is difficult to process.

  • Pour the mixture into the loaf tin and bake in a preheated oven, 180oC (350oF), Gas Mark 4, for about 45 minutes until cooked through and firm to the touch.

  • Allow the pate to cool in the tin, then turn it out on to a plate. Sprinkle the top with the chopped herbs.

  • Serve the pate in thin slices, with salad leaves and French bread.

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