Vietnamese pâté for Banh Mi sandwiches

Ingredients for 1 servings:

• 250 ml breadcrumbs
• 120 ml water
• 250 g chicken liver(s)
• 250 g minced pork
• 2 tbsp sugar
• 1 tbsp salt
• ½ tsp pepper
• 1 bulb(s) garlic
• 2 tbsp cognac, if desired
• 2 drops of food coloring, red, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 180°C. Clean the liver. To do this, trim away any green and brown bits, as well as any fat. Combine the breadcrumbs and water and set aside. Place the liver, ground pork, sugar, salt, pepper, cognac, and garlic in a blender and blend until smooth. Stir in the breadcrumbs. If you like, add the food coloring at this point (this is purely cosmetic; it can be omitted). Transfer the mixture to an ovenproof dish and bake for about 30 minutes. Let cool, then transfer to a suitable container and refrigerate. It will keep for about 1 week. This pâté is a popular topping on Vietnamese sandwiches.