[New Recipe] Vegan #Pâté for Vietnamese Banh Mi / Cambodian Num Pang Pâté
The Vietnamese 🇻🇳 Banh mi is often ranked as the best sandwich in the world! Yet its cousin, Cambodian 🇰🇭 Num pang pâté gets much less spotlight as compared to Banh mi. In fact both of them are French colonial legacy, and are largely similar to each other.
To me, the name Num pang pâté better captures the soul of the sandwich 🥪, pork liver pate. When I was small, my Chinese-Cambodian grandparents always asked me “jo chaan sik pâté?” (“want pâté for breakfast?” in Cantonese, with “jo chaan” = breakfast and “sik” = eat)
Vegan pâté ingredients:
2 dried red onions, diced
85g cashew, bake or toast till golden yellow
250g fresh shiitake mushroom, chopped
8 pieces of dried oyster mushroom, soaked, chopped and reserve the soaking water (~150cc)
1 tbsp thyme
1 tbsp oregano
~1 tsp salt to taste
1/4 tsp miso (optional, can be replaced by a pinch of salt)
~2.5 tbsp olive oil
1️⃣ Heat olive oil in skillet over medium heat. Add fresh shiitake mushroom and stir fry for 2 mins. Add dried oyster mushroom, followed by dried red onions. Sauté until onions become translucent, mushrooms become golden brown and fragrant. Remove from heat.
2️⃣ Combine all ingredients and seasonings in a food processor (I only got a blender at home, so you’ll see mine is less smooth ☹️). Stop to scrape the sides from time to time, add the reserved mushroom soaking water and olive oil bit by bit until you reach a pâté texture. Taste, add additional salt and thyme if necessary.
3️⃣ Spread the pate onto the baguette, serve with grilled vegan “pork” (refer to my previous recipe on vegan Banh mi), pickled carrots and radish, cucumber, cilantro!
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