Instructions

Rinse the intestines with coarse salt and rice vinegar, then with clear water. Cut them into pieces and blanch them for 3 minutes in boiling water, then drain.
Rinse the rice and soak it for 20 minutes.
In a large pot, bring the water to a boil with the ginger and onion, then add the drained rice.
Simmer gently for 45 minutes, stirring from time to time, until you get a thick porridge.
Add the intestines and heart and continue cooking for 30 minutes over low heat.
Add the liver during the last 10 minutes, sliced thinly; it should stay pink inside.
Season with fish sauce, salt, pepper and sugar. Serve piping hot, topped with coriander, fried shallots and chili.

Chicken version. Replace the offal with shredded chicken thigh meat, milder and easier to find.

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