To reduce the strength of the liver flavour  soaking the chicken livers overnight in soy milk or regular milk is effective. Vietnam Chicken Liver Pate tends to be quite light in flavour style. It suits the accompaniments that go into making things like Vietnamese sandwiches particularly and doesn't feel heavy for a lunch particularly on a very hot day.
The pate will keep in the fridge for five days (It may be stored frozen for 1 month). Make sure that the pate is covered if returned to the fridge after the butter seal has been cut.



Ingredients:
For 3 or 4 ramekins, you'll need:
  • 250 gm (½ lb) chicken livers
  • 240 ml (1 cup) milk or soy milk (this is a flavour reducing step and is optional)
  • 120 ml (½ cup) white wine or 1 Tbsp cognac
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 2 tsp Nuoc Mam (Vietnamese Fish Sauce)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 113 gm (4 oz) cup butter, and additional 66gm (2 oz) butter

Method:
  1. Wash the chicken livers and remove any excess white or yellow membrane. Wash again. Sprinkle ½ tsp salt over the chicken livers and mix thoroughly.
  2. (Optional)Pour enough soy milk or regular milk over the livers to cover. Refrigerate overnight.
  3. The next day, rinse the livers and chop into smaller pieces. Set aside.
  4. Saute one small diced onion and six cloves of garlic. Don't worry if they aren't too uniform as everything gets pureed anyway.
  5. When the onions have slightly softened, add the chopped livers and 120 ml (½ cup) white wine.
  6. Saute until cooked and continue simmering for another 5 minutes or so until liquid reduces. Add ½ tsp salt, 2 tsp fish sauce, and ½ tsp ground black pepper. Taste and adjust seasoning if necessary.
  7. Set mixture aside to slightly cool.
  8. Allow the mixture to cool a bit then puree in a food processor along with a stick of butter. The heat of the warm mix will melt the butter and allow easy incorporation. Homogenise until smooth.
  9. Add just enough butter to coat the top of each container to prevent drying of the surface of the pate. 
  10. Store refrigerated.



    Tips:
    • Using a good taste quality soft butter adds the advantage of a spreadable pate straight from the fridge.
    • If using a standard butter then it is best to melt the butter at its lowest possible temperature, this will prevent re-liquefying of the pate,  and then pour this on as a thin layer on top of the pate in the dishes.
    • Pate sealed with regular butter will need to be brought up to room temperature to allow the butter seal to be spreadable. This equilibration time should be considered with reference to the "Food Safety" paragraph immediately following
    • Food Safety: The Pate must not be unrefrigerated for more than 2 hours in total time after cooking. This means if it is brought out of the fridge for use then returned, It is only safe for a total sum of two hours out of the fridge. If it's during hot weather or a very warm room {more than32ºC (90F)}, then this time must be reduced to one hour. It is best to cut off a segment and place it on a serving dish returning the sealed unused portion immediately to the refrigerator. then you've eliminated the doubt.