Vietnamese Liver Pâté Sandwich

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A crusty Vietnamese baguette layered with silky homemade chicken liver pâté, bright pickled daikon and carrot, cool cucumber, fresh cilantro, and a drizzle of Maggi seasoning. This street-food classic balances rich, tangy, herbal, and savory flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 26 gProtein
• 920 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the quick pickled vegetables

• 1 medium daikon radish, peeled and julienned
• 1 large carrot, peeled and julienned
• 1/2 cup warm water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt

For the liver pâté

• 1 tablespoon unsalted butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 8 ounces chicken livers, trimmed and patted dry
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon Chinese five-spice powder
• 2 tablespoons heavy cream

For assembly

• 1 Vietnamese baguette (about 24 inches), or a small French baguette
• 4 tablespoons mayonnaise
• 4 slices Vietnamese-style pork ham (cha lua) or deli ham
• 1 small Persian cucumber, sliced into thin coins
• 1 cup fresh cilantro leaves with tender stems
• 1/4 cup fresh Thai basil leaves (optional)
• 1 small red Thai chili, thinly sliced (optional)
• 2 teaspoons Maggi seasoning or low-sodium soy sauce

Directions

1. Make the quick pickles: In a medium bowl, whisk the warm water, rice vinegar, sugar, and salt until the sugar dissolves. Add the daikon and carrot, press down to submerge, and let sit at room temperature for at least 20 minutes.
2. Cook the pâté base: Melt the butter in a skillet over medium heat. Sauté the shallot and garlic for about 2 minutes until soft and fragrant.
3. Add the chicken livers, salt, pepper, and five-spice. Cook for 6 to 8 minutes, turning occasionally, until the livers are browned outside and just barely pink inside.
4. Blend the pâté: Transfer the livers and pan contents to a food processor, add the cream, and blend until completely smooth, scraping down the bowl as needed. Taste and adjust seasoning; set aside to cool slightly.
5. Warm the bread: Preheat the oven to 350°F. Cut the baguette into four 6-inch sections and split each horizontally, leaving one side attached as a hinge. Toast on a baking sheet for 4 to 5 minutes until the crust is crackly and the inside is warm.
6. Build each sandwich: Spread a generous layer of liver pâté on the bottom half and mayonnaise on the top half of each warm baguette.
7. Layer the ham, then a handful of drained pickled vegetables, cucumber slices, cilantro, Thai basil, and chili (if using) on top of the pâté.
8. Drizzle 1/2 teaspoon of Maggi seasoning over the fillings, close the sandwich gently, and serve immediately while the bread is still warm.

Cook’s Notes

• Seek out a true Vietnamese baguette if possible; its thin crust and airy crumb make it ideal, while a standard French baguette can be too dense.
• The pâté keeps well covered in the refrigerator for up to 3 days, so it is perfect for making ahead.
• Drain the pickled vegetables well before adding them to the sandwich to prevent the bread from going soggy.
• Do not skip the Maggi seasoning; its deep umami is the signature finishing touch in Vietnamese banh mi.
• For a vegetarian twist, swap the liver pâté for a blended mushroom spread made with sautéed cremini mushrooms, butter, and a splash of cream.

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