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Khao Jee Pâté (ເຂົ້າຈີ່ປາເຕ້) – Baguette with Liver Pâté
Khao Jee Pâté comes from Laos and goes back to the baguette of the French colonial era. You spread the crusty bread with mayonnaise and liver pâté, season it with Maggi seasoning and add sausage, cucumber and quick-pickled radish with carrot. Jeow bong, a sweet and spicy chili paste with galangal, gives the sandwich its Lao character. You eat it for breakfast, as a midday snack or on the go, best right after filling.
Khao Jee Pâté (ເຂົ້າຈີ່ປາເຕ້) – Baguette with Liver Pâté
Laura Chen
4
30 minutes
5 minutes
690
Lao
Main course
Khao Jee Pâté is the Lao baguette sandwich, a legacy of the French colonial era. You fill a crusty baguette with liver pâté, sausage, cucumber and pickled radish. It differs from Vietnamese bánh mì in the jeow bong, a sweet and spicy Lao chili paste with galangal that you spread in place of sriracha.
Ingredients
For the vegetable pickle:
- 150 g carrots, cut into fine sticks
- 150 g daikon (mild white radish), cut into fine sticks
- 1 tsp salt
- 60 ml rice vinegar
- 2 tbsp sugar
For the baguettes:
- 4 small baguettes (about 120 g each)
- 4 tbsp mayonnaise
- 150 g pork liver pâté
- 2 tsp Maggi seasoning
- 150 g moo yor (Lao pork sausage) or bologna, sliced
- 1 cucumber, cut into long thin strips
- 20 g cilantro, roughly torn
- 2 red chilies, sliced into rings
- 4 tsp jeow bong (sweet and spicy Lao chili paste)
Instructions
- Mix the carrots and radish with the salt, let stand for 10 minutes and squeeze out with your hands.
- Stir the rice vinegar and sugar until the sugar dissolves. Pour over the vegetables and marinate for at least 20 minutes.
- Preheat the oven to 200 °C (400 °F) and bake the baguettes for 5 minutes, until the crust crackles.
- Slice the baguettes open along the side, leaving the back attached. Pull out some of the soft inside to make room for the filling.
- Spread the insides thinly with mayonnaise and spread the pâté on the bottom half. Drizzle Maggi seasoning over it.
- Add the sausage slices and cucumber strips. Drain the pickle and pile it on generously.
- Add the cilantro, chili and jeow bong, close the baguettes, press down lightly and eat right away while the crust still crackles.
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