Lamb liver w/ginger and cilantro (gan cuu voi fung va ngo

Yield: 4 servings

Measure Ingredient
1 pounds Lamb liver
\N \N Cut into 1 1/2 inches wide
\N \N Strips and
\N \N Cut again crosswise into
\N \N Strips 1/8 inch
\N \N Thick
2 tablespoons Vegetable oil
1 large Onion cut into wedges about
1½ \N \" wide
2 mediums Green sweet bell peppers --
\N \N Halved
\N \N Salt
1 tablespoon Sesame oil
2 tablespoons Nuoc Mam sauce
\N \N OR light soy sauce
2 tablespoons Rice wine or dry sherry
2 teaspoons Sugar
2 larges Garlic cloves -- coarsely
\N \N Chopped
1 tablespoon Fermented black beans,
\N \N Rinsed -- and coarsely
\N \N Chopped
2 xes 1 inch slices ginger root --
\N \N Peeled and ground
1 tablespoon Chopped fresh cilantro
1 \N Green onion -- coarsely
\N \N Chopped
2 teaspoons Cornstarch mixed with 2 tbsp
\N \N Water


1. Bring a large saucepan half full of water to a boil. Put in the liver slices and stir until the water begins to puff into a boil again. Drain the liver and hold under running cold water to stop the cooking. Drain and set aside. 2 Combine the Nuoc Mam sauce, rice wine, and sugar, and stir until the sugar dissolves. 3. Heat a wok over high heat and add 1 tablespoon 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. 4. Wipe the wok, add the remaining oil and put in the garlic, black beans, ginger, cilantro, and green onions, and stir for about 30 seconds to sear them. Add the liver and stirfor a further 30 seconds. 5. Add the Nuoc mam mixture and toss and turn the meat. Add the cooked vegetables and stir them around so they integrate with the meat. Add the cornstarch to the wok, a little at a time, stirring constantly. Sprinkle in the sesame oil, toss a couple o

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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