Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Pork liver pâté is the best supporting actor in a <a href="https://www.chefsteps.com/recipes/how-to-make-banh-mi">bánh mì</a>—it may not get all the shine, but when done right, it can steal the show. It underlines the importance of balance in a good sandwich. The pâté’s slightly bitter minerality and tang of its iron content are mellowed out by the acidity of <a href="https://www.chefsteps.com/recipes/do-chua-vietnamese-pickled-daikon-and-carrots">pickles</a> and mirrored by the bitterness in raw herbs. Its underlying sweetness is echoed by the raw vegetables and <a href="https://www.chefsteps.com/recipes/xiu-mai-vietnamese-meatballs">cooked meat</a>. In addition, the pâté provides luscious creaminess and umami oomph, along with more than a little bit of offal-y funk, making every single bite delicious. This version uses the sous vide method from our <a href="https://www.chefsteps.com/recipes/chicken-liver-pate">chicken liver pâté</a> as a starting point, but it’s been tweaked to hit the flavor profile for pâté that’s often used in bánh mì. Lightly browned ground pork (along with sweated onions) adds sweetness and a little depth of flavor from <a href="mastering-the-maillard-reaction">Maillard reactions</a>. Once blended with the liver, eggs, and seasonings (soy sauce for a glutamate boost, black pepper for floral heat, white pepper for funk, a little pink salt for color and a bit of “hammy” flavor), the mixture is gently cooked sous vide for a super creamy, savory, and spreadable pâté that’s deserving of a starring role on a roll.

Pork Liver Pâté