Pate Sticky Rice- Xôi patê

By Helen Le Published: September 30, 2017

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 40 mins

  • Yield: 2-3 Servings

Sticky rice is one of the most inexpensive breakfasts in Vietnam. It's also filling and very delicious. Today I share with you a sticky rice recipe with pate. The creamy pate goes perfect with the glutious texture of sticky rice. Some fried shallot would finish it off in a nice way.

  • Firstly remove the membrane and cut the liver into smaller pieces. Then soak in 2/3 cup (180ml) milk to remove the bitter taste and reduce the gamy flavor. Set aside for 30 mins
  • Remove the pork skin and cut the pork lean and pork fat into thin slices. Boil the pork skin with some salt, a dash of vinegar. To counteract the bad smell I also add a small piece of cinnamon and 1 star anise. Cook for 20 minutes. Then remove and finely dice.
  • Drain the liver and gather in a large mixing bowl together with the pork. Season with ½ tsp each of salt, pepper, 5-spice powder, 1 tsp fish sauce and sugar. Mix well and set aside for 15 mins.
  • Remove the outer crust of 5 slices sandwich bread. Then tear the white bread and soak in 1/2cup (120ml) milk.
  • Heat 3 tbsp vegetable oil in a large wok or pan. Add the shallot and sauté till fragrant. Then add the diced onion and sauté till translucent and slightly golden on the edges. Toss in the pork and liver and sear both sides. Cook and stir for 15 minutes until it is completely done. Leave to cool.
  • In a food processor, blend the pork skin till smooth. Then add the stir-fry and the soaked bread in milk. Grind using one-second pulses until the mixture is finely chopped but still slightly chunky.
  • Grease the container with some melted butter and transfer the mixture into it. Drop the container on the counter a few times to fill out the air pockets and smoothen the surface. Pour melted butter to fill ½ inch over the top. Chill in the fridge to set and serve within 2 weeks.
  • Smear some pate on top of steamed sticky rice. Add boiled quail eggs, ham, chili jam, cilantro to your with. Garnish with some crispy fried shallot and a touch of pepper.


  • The gelatin in the pork skin will help the pate set. You can use more skin if you prefer firmer pate
  • Trong da heo có chất làm đông sẽ giúp pate đóng thành khối. Nếu thích pate dạng cứng thì cho nhiều da hơn