An In-depth Look at Bánh Pâté Chaud Creation

Fact: In the past, Vietnamese locals even paired pâté chaud with hủ tiếu by shredding the pastry for dipping in the broth before mixing it with the dry ingredients.

#127 in Vietnam

Bánh Pâté Chaud: Basic Information

Pronunciation

/pate ʃo/

Alternative Name(s)

Patê sô or pa tê sô

Dish Type

Cakes and pastries

Course

Appetizer

Mealtime

Anytime

Popular Variations

Bánh Pâté Chaud: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Bánh Pâté Chaud: Ingredients and Preparation

Main Ingredients

Meat (pork, chicken, or beef), pâté, all-purpose flour

Main Cooking Method

Baking

Preparation Process

The dough is folded many times to form a multilayered texture before being wrapped around a ball of meat filling.

Bánh Pâté Chaud: A Deep Dive

Cultural Significance

French-inspired, commonly found in Vietnamese bakeries

Taste

Savory

Texture

Light, flaky

Aroma

Buttery

Color

Golden brown

Serving Style

On a plate or as a handheld item

Serving Temperature

Hot

Accompaniment

Vietnamese drinks, like cà phê đá, cà phê sữa đá, etc.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

273 calories, according to data of MyFitnessPal for a piece of Banh Pate So.

Popularity

Vietnam

Popular Similar Dishes

Haitian Patties
Meat Pies

Popular Dining Area

Bakeries and street vendors in Vietnam

Bánh pâté chaud is a type of pastry that was introduced to Vietnamese cuisine by the French. Also known as patê sô, this street treat offers a flaky exterior while the filling is full of pâté, ground pork, beef, or chicken meat combined with wood ear mushrooms and dried shallots.

Commonly found in Hanoi’s bakeries, pâté chaud comes with a beautiful golden brown layer from the added egg wash layer. In Southern Vietnam, pa tê sô is available mostly in metropolitan areas.

Get to know more about bánh pâté chaud by taking a dive into its history along with the process of creating this pastry. Also, you should consider the benefits and drawbacks of eating this pastry carefully and give some more attention to inquiries relating to the bánh pâté chaud.

Plus, I suggest finding out more about the dishes sharing similarities to bánh pâté chaud.

Key Points

Bánh pâté chaud is a Vietnamese pastry that was inspired by French cuisine.
It has a flaky crust and a savory filling of pâté, meat, mushrooms, and shallots.

Bánh Pâté Chaud Images

What Is the History of Pâté Chaud?

Pâté Chaud is a Vietnamese adaptation of a French pastry that was introduced by French colonists in the 19th century. Originally made with beef, it later gained popularity in Vietnam when local chefs substituted pork for beef, adding ingredients like mushrooms, shallots, and spices.

In terms of name meaning, pâté chaud is “hot pie” in French, although such terminology has evolved in modern French. Nowadays, French people use the word “tourte” to refer to such a pie as pâté chaud.

Knowing about the history of this Vietnamese pastry is only one half of the story since the process of materializing this treat also provides more essential information.

How to Make Bánh Pâté Chaud?

In Vietnam, bánh pâté chaud is easily materialized once going through these 5 steps of cooking:

Step 1: Prepare the Filling

The chosen meat is mixed with the necessary seasonings and rolled into balls.

Step 2: Prepare the Pastry Dough

If not using pre-made puff pastry, prepare the dough by rolling it out into a thin sheet. The dough should be light and flaky for the right texture.

Step 3: Assemble the Pastries

Cut the pastry dough into circles or squares. Place a spoonful of the cooled meat filling onto each piece of dough. Fold the dough and seal the edges.

Step 4: Egg Wash (optional)

For a golden finish, brush the top of each pastry with an egg wash. This step is optional but adds a nice color and shine to the pastries.

Step 5: Bake the Pastries

Preheat the oven to the required temperature. Place the assembled pastries on a baking sheet lined with parchment paper. Bake in the oven until the pastries are puffed up and golden brown. Let the pastries cool off a little bit before serving.

Afterward, you should look into the positive and negative aspects of consuming this flaky pastry before deciding to include it as part of your diet.

Pros and Cons of Eating Bánh Pâté Chaud

It’s always essential to carefully consider all the good and bad effects of bánh pâté chaud to avoid any unwanted effects on your diet.

Pros

Convenience: These pastries are typically easy to eat on the go, making them a convenient option for a quick snack or a part of a meal.
Versatility: The filling can be varied (pork, chicken, or beef), which means it caters to different tastes and preferences.
Customizable: The recipe for bánh pâté chaud can be easily modified to suit different tastes, such as adjusting the level of spices or even experimenting with different fillings.

Cons

Not ideal for certain diets: It may not be suitable for people on low-carb, gluten-free, or vegetarian diets due to the pastry dough and meat-based fillings.
Risk of overeating: Due to their small size and delicious taste, there’s a risk of overeating, which leads to consuming more calories than intended.

With the pros and cons of eating this pastry out of the way, you should check out some inquiries that others often have for bánh pâté chaud.

Bánh Pâté Chaud FAQs

It contains gluten and meat, so it’s not suitable for vegetarians, vegans, or those with gluten intolerance.

The traditional recipe includes meat, but vegetarian versions can be made using alternative fillings like mushrooms or beans.

Reheating in an oven or toaster oven is recommended to maintain its flaky texture.

Typically, it is not spicy, but the flavor is savory. You can adjust the spices according to your liking.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.