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Vietnamese-Inspired Chicken Liver Pâté with Rice Paper Crisps

Vietnamese-Inspired Chicken Liver Pâté with Rice Paper Crisps

Lunch
Prep Time
20min
Cook Time
25min
Servings
1
Calories
528
Chef's Note

For the smoothest pâté, ensure your chicken livers are very fresh and don't overcook them—a slightly pink center yields the creamiest texture. The rice paper crisps can be made a day ahead and stored in an airtight container.

Tags
chicken liver
vietnamese
pâté
rice paper
high-protein
dairy-free
lunch
asian
liver
Ingredients

  • 4 oz chicken livers

  • 1 small shallot

  • 2 cloves garlic

  • 1 stalk lemongrass

  • 1 tsp fresh ginger

  • 1 tbsp ghee

  • 1 tsp fish sauce

  • 1/2 lime

  • 2 large rice paper sheets

  • 1 tsp coconut oil

  • 2 oz rice noodles

  • 1/3 cup cucumber

  • 1/3 cup carrot

  • 2 tbsp fresh mint

  • 2 tbsp fresh cilantro

  • 1/2 small red chili

Instructions
  • 1

    Clean the chicken livers by trimming any connective tissue and patting dry with paper towels.

  • 2

    Finely mince the shallot, garlic, and ginger. Remove the tough outer layers of lemongrass, then finely mince the tender inner portion.

  • 3

    Heat 1 tbsp of ghee in a medium skillet over medium heat. Add the shallot, garlic, lemongrass, and ginger, sautéing until fragrant and soft, about 3 minutes.

  • 4

    Add the chicken livers to the pan and cook for 3-4 minutes per side until just pink in the center (internal temperature of 160°F).

  • 5

    Transfer the cooked livers and aromatics to a food processor. Add 1 tsp fish sauce and the juice from half a lime. Process until smooth, about 1 minute.

  • 6

    Transfer the pâté to a small serving dish and refrigerate for at least 15 minutes to firm up slightly.

  • 7

    While the pâté chills, prepare the rice paper crisps. Preheat the oven to 350°F.

  • 8

    Cut the rice paper sheets into triangles. Lightly brush both sides with 1 tsp coconut oil and arrange on a baking sheet.

  • 9

    Bake for 5-7 minutes until crisp and lightly golden. Watch carefully as they can burn quickly.

  • 10

    Cook 2 oz of rice noodles according to package instructions, typically 3-4 minutes in boiling water. Drain and rinse under cold water.

  • 11

    Julienne the cucumber and carrot into thin matchsticks. Roughly chop the mint and cilantro. Thinly slice the red chili.

  • 12

    Arrange the rice noodles, vegetables, and herbs on a plate alongside the chilled pâté and rice paper crisps.

  • 13

    Garnish with additional herbs and chili slices before serving.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
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