Chả rau (Vegetarian Paté)

Step 1. Prepare the ingredients
Careful preparation not only eliminates bacteria but also preserves the natural flavor of the vegetables. Ingredients should be cut into evenly sized pieces to ensure a beautiful and manageable texture when mixing and shaping the patties.

• Chicken breast: Rub with salt, rinse thoroughly, and pat dry. Check for any remaining bones, cartilage, or tendons.

• Carrots, sweet corn, onion: Peel and dice the carrots finely. Remove corn kernels from the cob. Dice or finely chop the onion. Optionally, blanch the carrots and corn in boiling water for 1–2 minutes to partially cook them while keeping their color vibrant.

• Prepare seasonings: Salt, pepper, and seasoning powder to taste. If desired, beat an egg in a separate bowl to help bind the mixture.

• Check your tools: You’ll need a food processor or knife for mincing the chicken, a large mixing bowl, and a tray or plate to place the patties before cooking.

Step 2. Mince and season the patties
This step determines how smooth and flavorful your patties will be. Combine the chicken with vegetables and seasonings in the right ratio to ensure the mixture isn’t too dry or too wet.

• Mince the chicken: Chop the chicken breast into small pieces and blend until fine but not too smooth. For a chewier texture, you can finely chop it by hand.

• Mix with vegetables: Add the diced carrots, corn, and onion to the minced chicken. Stir well. If using egg, crack it in now and add a little all-purpose flour or tempura flour to bind.

• Season: Sprinkle with salt, pepper, and a bit of seasoning powder. Mix thoroughly by hand or with gloves, gently pressing to help the mixture combine evenly.

• Marinate: Cover the bowl and let the mixture rest in the fridge for 10–15 minutes. This helps the patties absorb the flavors and makes shaping easier.

Step 3.Shape the chicken and vegetable patties

Shaping plays an important role in making the patties both tasty and visually appealing. Shape them into round, flattened pieces or use small molds to create fun designs, especially for children.

• Prepare your hands: Sprinkle some dry flour or oil onto your hands to prevent sticking.

• Shape the patties: Take a portion of the mixture, roll it into a ball, then gently flatten it. Size is up to you, but typically about palm-sized or smaller.

• Check consistency: If the mixture is too dry, add a bit of water or milk. If too wet, mix in more flour.

• Arrange on a tray: Place the patties on a tray, leaving space between them to avoid sticking. You can refrigerate them for another 10–15 minutes to firm up, which helps prevent breaking during frying or steaming.

Step 4. Cook the patties: Fry or Steam
You can choose your preferred cooking method: pan-frying for a crispy golden crust or steaming for a healthier, oil-free version. Either way, be sure to monitor the heat and timing to avoid undercooking or drying out the patties.

• Deep fry: Heat enough oil in a pan to submerge the patties. When hot, gently lower the patties in. Fry over medium heat. Avoid flipping too often to keep them intact. Once golden on both sides, remove and drain on paper towels.

• Shallow fry: If using a non-stick pan, you only need a small amount of oil. Cook each side for about 3–4 minutes.

• Steam: Bring water to a boil in a steamer, place patties inside, and steam for 10–12 minutes depending on size. This method helps preserve the color of the vegetables and is ideal for those on a low-fat diet.

• Check for doneness: Insert a skewer into the center—if no pink liquid comes out, the patties are fully cooked.

During difficult times, when meat was a luxury, many Vietnamese families found ways to stretch their meals by mixing small amounts of meat with homegrown vegetables—carrots, corn, onions, beans, and more. Vegetable patties were born out of thrift, yet they reflect the resourcefulness and deep care of a mother. Each bite is a balance of nutrition and creativity, shaped lovingly in a humble kitchen.