Ingredients:

  • 45 ml (3 Tbsp) Nuoc mam (Viet fish sauce)
  • 30 ml (2 Tbsp) Vegetable or sesame oil
  • 15 ml (1 Tbsp) Sugar
  • 10 ml ( 1 dessertspoon)Five-spice powder
  • 2 shallots, peeled and finely chopped
  • 2 cloves Garlic, crushed
  • 750 g (~1 3/4 lb) Minced (ground) pork
  • 25 g (~1 oz) Potato starch
  • 7.5 ml (1 1/2 tsp) Baking powder
  • 1 Banana leaf, trimmed into a strip 25cm/10in wide
  • 1 tablespoon Vegetable oil, for brushing
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper


Method:

  1. In a bowl, beat the nuoc mam and oil with the sugar and five-spice powder. Once the sugar has dissolved, stir in the shallots and garlic. Add the minced pork and seasoning, and knead well until thoroughly combined.
  2. Cover and chill for 2-3 hours.
  3. Knead the mixture again, thumping it down into the bowl to remove any air.
  4. Add the potato starch and baking powder and knead until smooth and pasty.
  5. Mould the pork mixture into a fat sausage, about 18cm long, and place it on an oiled dish.
  6. Lay the banana leaf on a flat surface, brush it with oil, and place the pork sausage across it.
  7. Lift up the edge of the leaf nearest to you and fold it over the sausage, tuck in the sides, and roll it up into a tight bundle. Secure the bundle with a piece of string.
  8. Prepare your steamer and get the steam being produce.
  9. Steam for  45 minutes.
  10. Leave the pate to cool in the leaf, then open it up and cut it into slices.
  11. Serve with Nuoc Cham sauce and a fresh baguette or salad.