© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 pound beef liver, thinly sliced
¼ cup nam pla
¼ cup lime juice
½ teaspoon ground chili (prik khee noo pon)
1 tablespoon ground roasted sticky rice
4 shallots, thinly sliced
¼ cup lemon grass (ta-krai), lower ⅓ of stem, thinly sliced
¼ cup mint leaves
selection of raw vegetables
Heat a large pot of water to boiling. Blanch the liver slices in the boiling water for 30 seconds or until they are almost cooked. Drain and set aside.
Place the liver slices in a large frying pan, add the fish sauce and lime juice and cook on medium-high heat for 1 minute. Remove from heat and add the chili, rice, shallots and lemon grass. Stir to combine. Sprinkle with the mint leaves and remove the contents of frying pan to a serving plate. Arrange the vegetables around the liver slices.