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| Type | Pastry |
|---|---|
| Place of origin | Vietnam |
| Main ingredients | Meat (pork,chicken, orbeef) |
Pâté chaud (French:[pateʃo]), ("hot pastry pie"), also known aspatê sô, is aVietnamese savorypuff pastry.[1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of groundpork, but chicken and beef are also now commonly used. This pastry isFrench-inspired but is now commonly found in bakeries in both Vietnam and thediaspora, much like theHaitian patty.
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" inFrench colonial Vietnam. It was the same usage as in France at the time; for example,Urbain Dubois (1818–1901), in hisLa 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 designatedtourte, andpâté simply means "mixture of finely chopped meat".[3] However, the more appropriate translation for the Vietnamesebánh patê sô would be "pâté en croûte", aka "mixture of meat in crust".
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| Bánh (cakes/breads) |
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