Vietnamese Pork Pastries Pate Chaud Or Banh Pate So Recipe

I love this Vietnamese pork pastries recipe because it combines the rich, savory flavors of fish, soy, and oyster sauces with a delightful flaky puff pastry that hits all the right comfort notes. Plus, it’s super fun and easy to make, transforming a few simple steps into a delicious, golden-baked masterpiece that’s perfect for sharing with friends or indulging on your own.

What I adore about making Vietnamese Pork Pastries, or Banh Pate So, is how they unite the savory and the sweet in an almost miraculous balance within a flaky, golden pastry. I use 500 grams of pork mince seasoned with fish, soy, and oyster sauces, and with more traditional seasonings—sugar, black pepper, minced garlic, and shallots.

Chopped coriander and sesame oil add an enticing aroma, while a hit of egg wash at the end of the assembly makes these pastries irrepressibly crisp and delicious.

Ingredients

Pork Mince:
High in protein and necessary amino acids.

Fish Sauce:
Imparts a depth of umami and a salty, savory flavor.

Soy Sauce:
Delivers a flavor profile that is slightly sweet but mostly salty.

Oyster Sauce:
Provides sweetness and increases umami richness.

Sugar:
Counterpoints delectable forms of savoryness with delicate sweetness.

Black Pepper:
Increases the heat and warmth of the mixture.

Minced Garlic:
Imbues strong, aromatic flavor and hearty spice.

Finely Chopped Shallots:
Conveys sweet, mild onion-like essence.

Chopped Coriander:
Imparts new, herbaceous nuances and an electric smell.

Sesame Oil:
Gives the dish a rich, nutty scent and depth.

Puff Pastry:
Delivers a texture that is light and flaky; contributes starch and other carbohydrates.

Ingredient Quantities

• 500g pork mince
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 teaspoon ground black pepper
• 2 teaspoons minced garlic
• 2 teaspoons finely chopped shallots
• 1 tablespoon chopped coriander
• 1 teaspoon sesame oil
• 1 egg yolk (for egg wash)
• 500g puff pastry sheets (store-bought or homemade)

Instructions

1. Your oven should be at 180°C (350°F) while you prepare a baking tray lined with parchment paper to receive your creation.

2. In a mixing bowl, combine the pork mince, fish sauce, soy sauce, oyster sauce, sugar, black pepper, minced garlic, shallots, coriander, and sesame oil. Mix well until all ingredients are evenly incorporated.

3. Spread the puff pastry sheets on a surface that has been lightly dusted with flour. Cut the sheets into pieces that are approximately the size of a square, 10 cm x 10 cm (4 inches x 4 inches).

4. In the middle of each pastry square, place a tablespoon of the pork mixture.

5. Form a triangle with the pastry and filling by folding the pastry over the filling and pressing the edges together to seal.

6. A fork can be used to crimp the edges and make sure they are securely sealed.

7. Place the assembled pastries on the lined baking tray, ensuring sufficient space between each one.

8. In a small bowl, beat the egg yolk. Use a pastry brush to apply the egg wash to the top of each pastry, giving it a golden finish.

9. Place in the preheated oven and set the timer for 20-25 minutes. Look in the oven, and if the pastries are golden brown and the filling looks cooked through, then remove from the oven.

10. Take them out of the oven and let them cool a little before you serve them. Then, enjoy your delicious Vietnamese pork pastries!

Equipment Needed

1. Oven
2. Baking Tray
3. Parchment Paper
4. Mixing Bowl
5. Measuring Spoons
6. Knife
7. Cutting Board
8. Surface for Rolling (flour dusting optional)
9. Fork
10. Small Bowl
11. Pastry Brush
12. Timer

FAQ

• What is the origin of Banh Pate So?Banh Pate So is a pastry of Vietnam that reflects the fusion of French and Vietnamese culinary traditions and draws from the French influence in Vietnam’s past.
• Can I use chicken instead of pork mince?Certainly! Ground chicken can be a wonderful alternative to pork mince. And it will produce a less-robust filling.
• Is there a vegetarian option for this recipe?For a vegetarian version, you can use minced mushrooms or a plant-based meat substitute instead of the pork mince.
• Do I have to make puff pastry from scratch?Store-bought puff pastry sheets work perfectly and save time. Just be sure they are thawed before use.
• How do I prevent the filling from making the pastry soggy?Ensure that the filling has the proper consistency. This means that any excess liquid should be drained from the filling before the pastries are assembled. A filling that is too wet will not only make the pastry hard to handle but also compromise the crust.
• Can these pastries be frozen?Absolutely, unbaked pastries can be frozen and baked directly from frozen states. Please be aware that if you take this route, you will need to add a few extra minutes to the baking time to ensure a proper bake.
• What should I serve with Banh Pate So?As a snack or appetizer, these pastries are delightful. They could serve equally well at a cocktail party or a picnic, and they are very good with pickled vegetables. Or you could have them in the afternoon with a light salad.

Substitutions and Variations

Substitute soy sauce for fish sauce, using a mixture of soy sauce and lime juice to achieve the flavor profile of the dish.
Replace oyster sauce with hoisin sauce for a taste that’s not quite as sweet but still delicious.
Substitute brown sugar for white sugar to get a flavor that is more like molasses and a bit richer and deeper.
Substitute garlic powder for minced garlic, using about half the amount.
Substitute green onions for shallots, and you will get a milder taste.

Pro Tips

1. Chill the Filling Before assembling the pastries, chill the pork mixture in the refrigerator for at least 30 minutes. This helps the flavors meld together and makes the filling easier to handle.

2. Avoid Overfilling Be careful not to overfill the pastry squares with the pork mixture. Overfilling can make it difficult to seal the edges properly, leading to leaks during baking.

3. Use Cold Pastry Keep the puff pastry as cold as possible before baking. Working quickly and chilling the assembled pastries for 10-15 minutes before baking can help achieve flaky, puffed layers.

4. Experiment with Shapes While triangles are classic, try experimenting with different shapes like rectangles or crescent rolls for variety. Just ensure they are sealed properly.

5. Serve with Dipping Sauce Enhance the flavors by serving the pastries with a side of sweet chili sauce or a simple lime and soy sauce dip for an extra burst of flavor.