Trinh Ho, a young chef, was taught by her old lady how to cook dishes with traditional ingredients.

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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