Trinh Ho, a young chef, was taught by her old lady how to cook dishes with traditional ingredients.
Trinh Ho, a young chef, was taught by her old lady how to cook dishes with traditional ingredients. is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Trình Hồ Tv on YouTube.
Prep: 45 min | Cook: 1 hr 10 min | Total: 2 hrs 10 min
Cost: $16.65 total, $4.16 per serving
Ingredients
- 200 g Fresh Turmeric Root (peeled and grated; reserve juice for rice and use sliced pieces for stir‑fry)
- 300 g Pork Liver (sliced into bite‑size pieces; rinse and pat dry)
- 30 g Dried Shallots (thinly sliced)
- 3 pcs Garlic Cloves (minced)
- 1 tsp Fresh Ginger (grated)
- 2 tbsp Chicken Fat (or use neutral cooking oil)
- 1 tbsp Fish Sauce (for umami depth)
- ½ tsp MSG (optional flavor enhancer)
- 1 tsp Seasoning Powder (Vietnamese five‑spice blend or generic seasoning)
- 400 g Glutinous Rice (soaked in turmeric juice for at least 30 minutes)
- ½ tsp Salt (for rice seasoning)
- 2 tbsp Cooking Oil (for sautéing aromatics)
- 1 tbsp Honey (optional drizzle for serving; pairs with turmeric health benefits)
Instructions
Prepare Turmeric Juice
Grate the fresh turmeric root using a microplane, then place the grated pulp in a fine mesh sieve and press to extract the bright yellow juice. Reserve the juice for soaking the rice and set aside the remaining pulp for the stir‑fry.
Time: PT10M
Soak Glutinous Rice in Turmeric Juice
Place the glutinous rice in a bowl and pour enough turmeric juice to fully cover the grains. Let it soak for at least 30 minutes; this imparts color and a subtle earthy flavor.
Time: PT30M
Marinate Pork Liver
In a mixing bowl combine sliced pork liver, minced garlic, grated ginger, 2 tbsp of the reserved turmeric pulp, fish sauce, MSG, seasoning powder, and a drizzle of cooking oil. Mix gently and let marinate for 15 minutes.
Time: PT15M
Sauté Aromatics
Heat 2 tbsp cooking oil in the wok over medium heat. Add sliced dried shallots and the remaining minced garlic. Stir‑fry until fragrant and the shallots turn golden, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Stir‑Fry Pork Liver
Add the marinated pork liver to the wok. Stir‑fry quickly over medium‑high heat until the liver changes color and is just cooked through, roughly 5 minutes. Remove and set aside.
Time: PT5M
Temperature: Medium‑high heat
Simmer with Turmeric & Ginger
In the same wok, add the chicken fat (or extra oil), any optional diced chicken meat, remaining fresh turmeric slices, and a pinch of grated ginger. Pour in 1 cup water, bring to a gentle boil, then reduce to a simmer. Cook for 30 minutes, allowing flavors to meld and the sauce to thicken slightly.
Time: PT30M
Temperature: Low simmer
Cook Turmeric Sticky Rice
Drain the soaked rice and transfer it to a medium saucepan. Add 1½ cups water (adjust based on rice package) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 20‑25 minutes until water is absorbed. Turn off heat and let sit, covered, for 5 minutes.
Time: PT30M
Temperature: Low simmer
Combine and Serve
Return the cooked pork liver to the wok, toss to coat with the turmeric‑ginger broth. Serve the liver mixture over a mound of turmeric‑colored sticky rice. Drizzle with honey if desired for a sweet contrast.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Gluten‑free, Dairy‑free, Nut‑free
Allergens: Fish (fish sauce), MSG (glutamate)
Ingredient Substitutions
- Instead of Fresh Turmeric Root: Turmeric powder (use 2 tsp)
- Instead of Pork Liver: Chicken liver
- Instead of Dried Shallots: Fresh shallots, thinly sliced
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Chicken Fat: Vegetable oil
- Instead of Fish Sauce: Soy sauce (1 tbsp)
- Instead of MSG: Salt (¼ tsp)
- Instead of Seasoning Powder: Ground black pepper (½ tsp)
- Instead of Glutinous Rice: Short‑grain sushi rice (will be less sticky)
- Instead of Salt: Sea salt
- Instead of Cooking Oil: Peanut oil
- Instead of Honey: Maple syrup
Equipment Needed
- Cutting Board
- Chef Knife
- Microplane or Fine Grater
- Mixing Bowl
- Wok or Large Skillet
- Medium Saucepan with Lid
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Grating fresh turmeric and extracting juice without staining.
- Soaking the glutinous rice long enough for color absorption.
- Marinating the pork liver to infuse flavor and tenderize.
- Sautéing aromatics without burning.
- Cooking liver just until done to avoid toughness.
- Simmering the broth long enough for flavor development.
Chef Tips from the Video
- Fresh turmeric gives a brighter color and more nuanced flavor than powder.
- If you lack chicken fat, use a mix of butter and oil for richness.
- A splash of lime juice at the end brightens the earthy turmeric flavor.
Troubleshooting
Rice turns mushy or sticks to the pot.
Rinse the rice thoroughly before soaking and use the correct water‑to‑rice ratio (about 1.2 : 1). Keep the lid on during simmering.
Pork liver is tough or rubbery.
Do not over‑cook; liver should be removed from heat as soon as it changes color. Marinating for at least 15 minutes also helps tenderize.
Sauce is too watery after simmering.
Increase simmer time by 5‑10 minutes uncovered to reduce liquid, or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion and freeze for up to 1 month; reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Grate turmeric and store the juice in a sealed jar in the fridge for up to 2 days.
- Soak the rice the night before to reduce prep time on the day of cooking.
- Marinate the liver up to 2 hours ahead; keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of turmeric sticky rice in Vietnamese cuisine?
Turmeric sticky rice, known as "xôi nghệ," is a traditional Vietnamese dish often served during festivals and family gatherings. The bright yellow color symbolizes prosperity and good health, and the use of highland turmeric reflects the deep connection between rural farming communities and natural ingredients.
What are the traditional regional variations of turmeric sticky rice in Vietnam?
In northern Vietnam, the rice is often mixed with coconut milk and served with mung beans, while in the central highlands, fresh turmeric juice is used to color and flavor the rice, as shown in this recipe. Southern versions may add pandan leaves for additional aroma.
How is pork liver traditionally served with turmeric in Vietnamese home cooking?
Pork liver is commonly marinated with aromatics like garlic, ginger, and fresh turmeric, then quickly stir‑fried and simmered in a light broth. It is served alongside rice or sticky rice, allowing the earthy turmeric flavor to balance the richness of the liver.
What occasions or celebrations is turmeric sticky rice traditionally associated with in Vietnamese culture?
Turmeric sticky rice is popular during Lunar New Year (Tết), weddings, and harvest festivals, where its golden hue represents wealth and blessings for the coming year.
What makes turmeric sticky rice special or unique in Vietnamese cuisine?
The dish combines the natural health benefits of turmeric—anti‑inflammatory and antioxidant properties—with the comforting texture of glutinous rice. Its vivid color and subtle earthy flavor set it apart from plain sticky rice dishes.
What are the most common mistakes to avoid when making turmeric sticky rice with pork liver stir‑fry?
Common errors include over‑cooking the liver, which makes it tough; using too much water for the rice, resulting in mushiness; and not wearing gloves while handling turmeric, leading to stained hands and surfaces.
Why does this recipe use fresh turmeric instead of turmeric powder for the rice and liver?
Fresh turmeric provides a brighter, more natural yellow color and a fresher, slightly peppery flavor that powder cannot replicate. It also retains more of the active compound curcumin, enhancing the dish’s health benefits.
Can I make the turmeric sticky rice ahead of time and how should I store it?
Yes, you can prepare the rice a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently with a splash of water or steam to restore softness before serving.
What texture and appearance should I look for when the turmeric sticky rice is done?
The rice should be tender yet slightly chewy, with each grain coated in a uniform golden hue. It should not be soggy; the grains should separate easily when fluffed with a fork.
How do I know when the pork liver stir‑fry is finished cooking?
The liver is done when it changes from a deep reddish‑brown to a uniform brown‑gray color and feels firm but still juicy to the bite. Overcooking will make it rubbery.
What does the YouTube channel Trình Hồ Tv specialize in?
The YouTube channel Trình Hồ Tv focuses on rustic, nature‑inspired Vietnamese cooking, highlighting traditional ingredients like highland turmeric, farm‑to‑table techniques, and the cultural stories behind each dish.
How does the YouTube channel Trình Hồ Tv's approach to Vietnamese cooking differ from other cooking channels?
Trình Hồ Tv emphasizes seasonal foraging, personal storytelling, and the health benefits of indigenous ingredients, whereas many other channels concentrate on quick, modern shortcuts. This channel blends heritage with practical home‑cooking guidance.
Last updated: September 6, 2026
