Type | Pastry |
---|---|
Place of origin | Hanoi, Vietnam |
Main ingredients | Meat ( pork, chicken, or beef) |
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork, but chicken and beef are also now commonly used. This pastry is French-inspired but is now commonly found in bakeries in both Vietnam and the diaspora, much like the Haitian patty.
The masculine French noun " pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam. It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2] This wording is now obsolete in modern French where a pie is designated tourte, and pâté simply means "mixture of finely chopped meat". [3] However, the more appropriate translation for the Vietnamese bánh patê sô would be "pâté en croûte", aka "mixture of meat in crust".
Type | Pastry |
---|---|
Place of origin | Hanoi, Vietnam |
Main ingredients | Meat ( pork, chicken, or beef) |
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork, but chicken and beef are also now commonly used. This pastry is French-inspired but is now commonly found in bakeries in both Vietnam and the diaspora, much like the Haitian patty.
The masculine French noun " pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam. It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2] This wording is now obsolete in modern French where a pie is designated tourte, and pâté simply means "mixture of finely chopped meat". [3] However, the more appropriate translation for the Vietnamese bánh patê sô would be "pâté en croûte", aka "mixture of meat in crust".