Beef and pork liver in caul fat (Bò cuốn mỡ chài) from Made in Vietnam: Homestyle Recipes from Hanoi to Ho Chi Minh (page 152) by Tracey Lister and Andreas Pohl

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peanut, garlic and shallot dipping sauce (Nước chấm tòi ỏt)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Caul fat requires soaking overnight.

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