Cook chicken intestine vermicelli

1Ingredients to cook chicken intestine vermicelli
200g chicken intestines (gizzards, hearts, young chicken eggs, etc.)
500ml bone broth or chicken broth
100g vermicelli
2 mushrooms
5 – 7 shiitake mushrooms
1 – 2 dried bamboo shoots
1 dried onion (chopped)
3 – 4 green onions (chopped)
Coriander, Vietnamese coriander (optional)
Spices: salt, sugar, seasoning, fish sauce…
Ingredients for making chicken intestine vermicelli

Tips for choosing fresh ingredients:

Choosing to buy vermicelli: You should choose light gray pieces, because white or yellow pieces have been bleached or soaked in food coloring. You should avoid crushed vermicelli parts, you need to buy vermicelli that is smooth, straight, and evenly thick.

Before buying, you should smell it to avoid buying vermicelli with a strange or chemical smell. For packaged vermicelli, you need to pay special attention to the product’s expiration date and choose reputable brands with clear origins.

Choosing to buy chicken intestines: You should choose fresh, pink chicken intestines, do not buy dull ones and especially avoid if there are tiny spots on the surface. When buying, you should choose one that feels firm when you hold it, do not choose one that is too soft or has mucus leaking. In particular, do not buy tripe that has been left for too long and has a strong, fishy smell.

Choose to buy wood ear mushrooms: You should choose dried wood ear mushrooms that are both easier to use and safer. When buying, you should choose one with large mushroom ears, a light shine, and a base with very few baby mushrooms. Regarding color, you should buy the kind that has a beautiful dark amber color, avoid the black kind that won’t be crispy when eaten.

Choose to buy shiitake mushrooms (shiitakes): For dried mushrooms, choose mushrooms that are not cracked, not moldy and have light brown mushroom caps, the color is not too different from fresh mushrooms. For fresh mushrooms, choose ones that are yellow-brown in color and have slightly shorter legs. Avoid ones that are too large in size or too dark brown in color.

2How to cook chicken intestine vermicelli
Step 1 Prepare ingredients
How to cook chicken intestine vermicelli Prepare the ingredients

First, wash the vermicelli, then soak it in water to bloom.

Wood ear mushrooms and shiitake mushrooms are also soaked in water, washed and then cut into fibers.

Boil dried bamboo shoots for about 5 minutes, cut off the old part and tear the fibers. Wash the chicken gizzards with salt and cut into bite-sized pieces.

Step 2 Cook the soup
How to cook chicken intestine vermicelliCook the soup

Put the oil pan on the stove, when hot, add shallots and fry until fragrant, then add chicken intestines with fish sauce, seasoning powder, a little pepper and 1 teaspoon of MSG.

Stir well over high heat until cooked, then take out and set aside. In the same pan, add a little more cooking oil then add bamboo shoots, shiitake mushrooms, wood ear mushrooms and ½ teaspoon of MSG and stir-fry until they are just cooked.

Then, add chicken intestines, bamboo shoots, wood ear mushrooms and shiitake mushrooms into the pot of bone broth, boil for about 3 – 5 minutes, then turn off the heat.

Step 3 Finished product
Finally, dip the vermicelli into the bowl, put the ingredients and some green onions on top, and add the broth. So that’s it then. What are you waiting for? Go into the kitchen and show off your skills!

Finished productsFinished products

Trang Huy Dong Dong Vermicelli
3Enjoy
Chicken intestine vermicelli is very rich in flavor with the combination of crispy chicken intestines and soft shiitake mushrooms, bringing a strange feeling to diners. Adding a little green onion makes the taste even more delicious. Let’s enjoy!