Tub Hwan

Ingredients
200 grams pork liver (or beef liver)

1 tablespoon ground roasted sticky rice

1 tablespoon ground chili

2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon chopped scallion

1/2 cup mint leaves

4 shallots, thinly sliced

Preparations
1. Wash the liver in clean water and sliced into well pieces.

2. Heat water in a pot. Then scald sliced liver until nearly cooked. Remove and drain.

3. In a medium-sized bowl, add liver, sugar, lime juice, fish sauce, chopped scallion, ground chili, ground roasted sticky rice and shallots. Stir until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves and serve immediately with fresh vegetable (cabbage, cucumber, etc.) and hot steamed rice (or sticky rice).