Using Herbs and Spices

Vietnamese Recipes & Cuisines (Meat)

Lamb's Liver with Ginger and Coriander Recipe

(Gan Cuu Voi Gung Va Ngo)

Ingredients : Serves 4

450 g

 

30 ml

1 large

2 medium

1/4 teaspoon

15 ml

 

Sauce

30 ml

30 ml

10 ml

2 large cloves

1 tablespoon

2 x 2.5cm

1 tablespoon

1

10 ml

Lamb's liver, cut into 4cm wide strips

and cut again crossways

Vegetable oil

Onion, cut into wedges about 4cm wide

Green sweet peppers, halved

Salt

Sesame oil

 

 

Nuoc Mam sauce

Rice wine or dry sherry

Sugar

Garlic, coarsely chopped

Fermented black beans, rinsed and coarsely chopped

Slices root ginger, peeled and minced

Fresh coriander, chopped

Spring onion, coarsely chopped

Cornflour mixed with 30ml water

 

Method :
  • Bring a large saucepan half full of water to the boil. Put in the liver slices and stir until the water begins to puff into a boil again.

  • Drain the liver and hold under the cold water tap to stop the cooking. Drain and set aside.

  • Combine the Nuoc Mam sauce, rice wine and sugar and stir until the sugar dissolves.

  • Heat a wok over high heat and add 15ml oil. Scatter in the onions and peppers and stir and toss vigorously until they are shining. Sprinkle in some salt and stir for about 1 minute until the onions are translucent. Transfer to a dish.

  • Wipe the wok, add the remaining oil and put in the garlic, black beans, ginger, coriander and spring onions and stir for about 30 seconds to sear them. Add the liver and stir for a further 30 seconds.

  • Add the Nuoc Mama mixture and toss and turn the meat.

  • Add the cooked vegetables and stir them around so they integrate with the meat.

  • Add the cornflour to the wok, a little at a time, stirring constantly.

  • Sprinkle in the sesame oil, toss a couple of times, and ladle out on a hot serving dish.

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