Beef Rib Pâté Chaud
beef that melts off the bone into a fusion of kimchi umami, pâté, and a flakey, golden crust.
written by harrisondtran
To me, most foods are fusion foods – unless you’re talkin’ caveman food, cause I dunno what they ate.
Vietnamese food is no different. I’d be remiss if I didn’t highlight the huge French influence that is integral to so many dishes – bánh mì for one. That’s French bread staring you in the face…
… and this – pâté chaud.
… which literally has a French name – but typically, pâté chaud is filled with pork patty. So I thought, what better substitution than an all-natural beef patty. I’m talkin’ about beef rib. On top of that, or should I say below as well, I added actual pâté and Komo’s Kimchi Paste, so it’s truer to its namesake than ever before.
Could this be the most honest pâté chaud ever created? Jokes aside, this is somewhere between a beef wellington and pâté chaud – a fusion of a fusion if you will.
What about y’all? Did you know that Vietnamese food has so many fusion elements?
Beef Rib Pâté Chaud
Course: Breakfast, Snack, Lunch, DinnerCuisine: Vietnamese, Fusion, French, Texas BBQ, American, KoreanDifficulty: Medium2
servings15
minutes45
minutesbeef that melts off the bone into a fusion of kimchi umami, pâté, and a flakey, golden crust.
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Ingredients
1 roll 1 puff pastry
1 1 smoked beef rib
1/4 cup 1/4 pâté
3 tbsp 3 komo’s kimchi paste
1/4 cup 1/4 chopped green onion
1/4 cup 1/4 mozzarella
1 1 egg
Instructions
- Cut pastry sheet into two sheets that are 3 times the are of the beef rib.
- Spread pâté, kimchi paste, the green onion on both sheets.
- Lay beef rib on top of one sheet, then mozzarella on top.
- Flip other sheet onto beef rib and trim excess puff pastry.
- Seal edges securely.
- Lather egg yolk on the exterior and score design as desired.
- Bake in oven at 350º F for 45 minutes or until golden.
- Enjoy!
Recipe Video
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