Canh miến lòng gà (Vermicelli Soup with Chicken Giblets)

1. Prepare the chicken giblets and fat

• Soak the chicken giblets and chicken fat in diluted salt water for about 20 minutes. Rinse thoroughly with clean water 2–3 times, then drain.
  Cut the giblets into bite-sized pieces. Rinse the chicken blood curd and slice it similarly.

2. Prepare the vegetables and aromatics

• Peel the carrots and chayote, remove the inner seed/core of the chayote, then wash thoroughly. Slice both into diagonal pieces about half a finger in thickness.
• Soak 200g of glass noodles in water for 10 minutes, then rinse a few times in clean water and drain.
  Remove the roots and any yellow leaves from scallions and coriander, wash and drain well. Separate the white parts and the green leafy parts.
• Finely chop the scallion greens and coriander and set aside in a small bowl. The white scallion parts will be used later in the broth.
  Peel and finely crush the shallots.

3. Cook the noodle soup

Place a pot on the stove and heat 50g of chicken fat over low heat. Once the fat has rendered, add the crushed shallots and sauté until fragrant and golden.

Add the giblets and stir-fry for 5–7 minutes. When just cooked, season with:

• 2 tsp sugar

• 1 tsp MSG (optional)

• 1 tsp seasoning powder

• ½ tsp salt

Stir for another minute to let the giblets absorb the flavors. Then add 1 liter of water and bring to a boil over high heat (about 7–10 minutes). Once boiling, add the carrots and chayote and cook for another 5–7 minutes until the vegetables are tender. Then add the soaked glass noodles, scallion whites, and blood curd slices. Cook for another 5 minutes, taste and adjust seasoning to your preference, then turn off the heat. Ladle into bowls and sprinkle with chopped scallion greens and coriander.

4. Final dish

This soup is best enjoyed hot! The chewy, tender giblets pair perfectly with the sweet vegetable broth and savory seasoning. A comforting, hearty dish that captures the flavor of homemade Vietnamese cooking.

Canh miến lòng gà is not just a dish—it’s a memory, a comfort, and a cultural symbol found in every corner of Vietnam, from countryside kitchens to street stalls in the heart of Hanoi.

Traditionally, canh miến lòng gà is closely tied to familial gatherings and important rituals. It is often served during offerings to ancestors, particularly during death anniversaries (giỗ) or Tet holiday, when a whole chicken is boiled and offered to the family altar. After the ceremony, the chicken meat is often used for xé phay (shredded chicken salad) or eaten simply with salt and lime, while the giblets are transformed into this humble yet heartwarming soup.

This dish reflects the Vietnamese spirit of thrift and respect for food—nothing goes to waste. The giblets, which might be discarded elsewhere, are cleaned carefully, seasoned well, and simmered with glass noodles, vegetables, and aromatics to create a rich and savory broth.

There’s also something nostalgic about canh miến lòng gà. Many people remember it as a “mom’s dish”—a quick, hot meal whipped up on rainy days or a comforting bowl brought to someone feeling under the weather. The combination of chewy glass noodles, tender giblets, and the slightly peppery broth makes it not only nourishing but also deeply soothing.

In recent years, canh miến lòng gà has become a popular street food, especially in Hanoi. Small eateries often specialize in this one dish, drawing long lines of loyal customers each morning. The flavor may be simple, but to many, it tastes like home.