Pâté chaud

Pâté chaud (also known as bánh patê sô in Vietnamese) is a type of puff pastry. It is a popular snack in both French and Vietnamese cuisines, and is known for its flaky crust and savory filling, typically made from ground pork.

History

The origins of pâté chaud can be traced back to the French colonial period in Vietnam. The French introduced a variety of their dishes to Vietnam, including the puff pastry. The Vietnamese adapted this dish to their own tastes, creating the pâté chaud we know today.

Preparation

The preparation of pâté chaud involves two main components: the puff pastry and the filling.

Puff Pastry

The puff pastry is made by layering dough and butter, then folding and rolling it multiple times to create thin layers. When baked, the water in the butter evaporates, causing the pastry to puff up and create a flaky texture.

Filling

The filling for pâté chaud is typically made from ground pork, onions, and various spices. Some variations may include other ingredients such as mushrooms or chicken. The filling is cooked before being enclosed in the puff pastry.

Serving

Pâté chaud is typically served warm, often as a breakfast dish or snack. It can be enjoyed on its own, or with a side of pickled vegetables.

Variations

There are many variations of pâté chaud, both within Vietnam and in other countries. Some variations may use different types of meat for the filling, or add additional ingredients such as cheese or vegetables.

See Also

• Puff Pastry
• Vietnamese Cuisine
• French Cuisine

   This article is a  stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Pâté chaud