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.
Lean leg of pork, cut into 1 inch cubes
Vietnamese fish sauce
Palm or golden granulated sugar
Basil and coriander leaves, finely chopped for garnishing
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
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.