Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=541<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />______________________________<br />*** 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!<br />_________________________<br />Ingredients (serve 4-6)<br />For dried beef liver:<br />250g (0.55 lb) beef liver, cut into 1-inch cubes<br />1 tsp minced garlic<br />1 tbsp minced shallot (or spring onion, white part only)<br />3 tbsp soy sauce<br />1 tsp five-spice powder<br />1 tbsp sugar<br />1/2 tsp ground pepper<br />1/2 tsp chicken stock (optional)<br /><br />For salad: <br />10pcs Rice paper, shredded<br />1 green mango<br />1/2 cup beef jerky (thit bo kho), shredded<br />1/2 cup seasoned and grilled dried squid (Muc tam gia vi), shredded<br />1/2 cup seasoned and grilled dried fish (ca kho nuong), shredded<br />1/4 cup dried small shrimps<br />1 cup Vietnamese mint (rau ram), chopped<br />10 hard-boiled quail eggs<br />2 tbsp crispy fried shallot, fried garlic<br />1/4 cup crushed peanuts<br />chili sauce<br />lime/ kumquat juice<br /><br />Music by Purple Planet http://www.purple-planet.com/
