Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=541
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*** If you don’t eat liver, you can skip it. Use more kumquat/lime juice / sate’ to soften the rice paper. You can also use other kinds of vinaigrette as dressing for your salad. Enjoy!
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Ingredients (serve 4-6)
For dried beef liver:
250g (0.55 lb) beef liver, cut into 1-inch cubes
1 tsp minced garlic
1 tbsp minced shallot (or spring onion, white part only)
3 tbsp soy sauce
1 tsp five-spice powder
1 tbsp sugar
1/2 tsp ground pepper
1/2 tsp chicken stock (optional)
For salad:
10pcs Rice paper, shredded
1 green mango
1/2 cup beef jerky (thit bo kho), shredded
1/2 cup seasoned and grilled dried squid (Muc tam gia vi), shredded
1/2 cup seasoned and grilled dried fish (ca kho nuong), shredded
1/4 cup dried small shrimps
1 cup Vietnamese mint (rau ram), chopped
10 hard-boiled quail eggs
2 tbsp crispy fried shallot, fried garlic
1/4 cup crushed peanuts
chili sauce
lime/ kumquat juice
Music by Purple Planet http://www.purple-planet.com/
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