"Tap wan" Thai liver salad

    20 mins

    Liver is a healthy alternative to using meat. Liver has a lot of iron and protein for those that are in need. This dish is best using fresh beef or pork liver as it has a less strong flavor than chicken or duck livers.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 4 

    • 300 g pork or beef liver, washed and sliced
    • 1 tablespoon, toasted and ground uncooked Thai glutinous/sticky rice
    • 2-3 tablespoons roasted and ground chillies
    • 3 shallots, sliced
    • 1-2 tablespoons fish sauce
    • 1-2 limes, juiced
    • 1 handful mint
    • 100g snake beans, or green beans, stemmed
    • 1/4 head cabbage, washed
    • 1 head crunchy lettuce, washed

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook the liver quickly in salted simmering water. Do not overcook as the liver will taste very chewy and metallic if over cooked.
    2. Remove the liver and place in a bowl.
    3. Toss the liver with the ground rice, chilli, shallots, fish sauce and lime juice.
    4. Taste the liver and adjust if needed.
    5. Toss in the mint leaves and place on a platter.
    6. Arrange the beans, cabbage and lettuce around the liver.
    7. The liver should be very spicy, so use the beans, cabbage and lettuce as a cool down. Enjoy!

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