Pâté chaud (), "hot pastry pie"), also known as bánh patê sô, is a
Vietnamese
Vietnamese may refer to:
* Something of, from, or related to Vietnam, a country in Southeast Asia
** A citizen of Vietnam. See Demographics of Vietnam.
* Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam
** Overse ...
savory
puff pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
but chicken and beef are also commonly used now. This pastry is
French-inspired but is now commonly found in bakeries in both Vietnam and the
diaspora, much like the
Haitian patty.
Etymology
The masculine French noun "
pâté
''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often ser ...
" in combination with "chaud" (hot) was the name of the "hot pie" in
French colonial Vietnam
French Indochina (previously spelled as French Indo-China),; vi, Đông Dương thuộc Pháp, , lit. 'East Ocean under French Control; km, ឥណ្ឌូចិនបារាំង, ; th, อินโดจีนฝรั่งเศส, ...
. It was the same usage as in France at the time; for example,
Urbain Dubois
__NOTOC__
Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff, a popular dish in Russian c ...
(1818–1901), in his ''La Cuisine classique'' of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. However, this wording is now obsolete in modern French where a pie is designated ''tourte'', and ''pâté'' simply means "mixture of finely chopped meat".
However, the more appropriate translation for the Vietnamese ''bánh patê sô'' would be "pâté en croûte", aka "mixture of meat in crust".
See also
*
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...
*
Puff pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...
*
List of pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
There are fi ...
References
External links
French Loan Words in Vietnam
{{DEFAULTSORT:Pate Chaud
Vietnamese pastries
Vietnamese words and phrases