Bánh patê sô (from obsolete 19th century Frenchpâté chaud "hot pastry pie") is a Vietnamese savory puff pastry. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork but chicken and beef are also commonly used now. This pastry is French inspired but is commonly found in Vietnamese bakeries both in Vietnam and among the Vietnamese diaspora overseas.
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam. It was the same usage as in France at the time, for example Urbain Dubois (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 pâtisserie, and pâté simply means meat. The French noun pâté is grammatically masculine, the related feminine noun "pâte" lacks final accent on é; pâtes chaudes means "hot pasta" in modern French, whereas the equivalent of today's Vietnamese bánh patê sô, puff pastry, in France is pâte feuilletée.
^Kelly Jaggers The Everything Pie Cookbook 2011 - Page 195 "Bánh Patê Sô (Hot Meat Pie)"
^Urbain Dubois, La Cuisine classique Dentu - 1868 Page 212 "Pâté-chaud à la Marinière. (Dessin n° 54.) Foncez un moule à pâté-chaud, cuisez la croûte, en procédant comme il est dit pour le pâté-chaud à la financière; tenez cette croûte au chaud."