Gan Xay Ga Tay (Vietnamese Turkey Liver Pate)

My basic Turkey Liver Pate is one of my most popular Thanksgiving recipes. I've even made a variation of Turkey Liver Pate with Bacon and Capers, so what's there left to do?

I mean, I guess I could have chopped up the liver and added it to the gravy, but it seems surprising that I've never made a Vietnamese pate recipe.

What makes it Vietnamese?

Adding fish sauce, of course!

Also, after making pate so many times, I decided not to add the butter layer on top. After all, since my cousins like pate, they obviously don't mind the grayish color. Makes it easier to spread on sandwiches too.



Gan Xay Ga Tay (Vietnamese Turkey Liver Pate)
Adapted from my recipe for Turkey Liver Pate

For two ramekins, you'll need:
Turkey livers, washed and diced
1/2 small onion or large shallot, diced
1 tblsp cognac
1/2 tsp salt
2 tsps  Nuoc Mam (Vietnamese Fish Sauce)
1/4 cup butter (1/2 stick)

Cut off any extraneous membranes from the turkey livers. Wash and dice the livers.



Dice 1/2 of a small onion. Drizzle a bit of olive oil into the pan and saute until softened.



Add the chopped liver and 1/2 tsp salt. Then saute in a pan on medium-high heat until the liver is completely cooked.



Add 1 tblsp of cognac and 2 tsps fish sauce.



Saute so the fish sauce infuses the liver mixture.



When the liquids are mostly gone, turn off the heat and let the mixture cool.



Chop 1/4 cup butter. Puree in a food processor until the mixture is as smooth as you'd like. I don't mind the slightly grainy texture. The butter should add a touch of sweetness and tone down the liver. Taste and add salt or fish sauce if necessary.



Fill two ramekins with the pate mixture. Cover and refrigerate for several hours until ready to serve.



Serve with toasted baguette slices. Or use as a spread for Vietnamese sandwiches.



Enjoy!

New recipes served this Thanksgiving:
Brussels Sprouts Sauteed with Bacon
Candied Okinawan Purple Sweet Potatoes with Marshmallow Topping 
Corn Sauteed with Bacon and Green Onions
Gan Xay Ga Tay (Vietnamese Turkey Liver Pate)
Italian Baked Ziti with Ground Turkey, Sausage, and Zucchini
South African Turkey Rub with Basil, Garlic, and Smoked Paprika


*****
1 year ago today, Happy Thanksgiving!
2 years ago today, Macaroni and Cheese with Bacon.
3 years ago today, Butter, Maple, and Orange Juice Turkey Marinade.
4 years ago today, Vegetarian Lasagna with Broccoli, Kale, and Zucchini.
5 years ago today, Happy Holidays or when I put up my tree or granny square afghan.
6 years ago today, New England Clam Chowder.