Boil the gizards with 1 cup of red wine, (cabernet sauvignon was used in this article) and water, enough to submerge the gizzards. A dutcht oven is recommended. for 1 hour with medium heat
Pour the gizards into a strainer, rinse the gizzards.
Pour 1 cup of chicken broth, and 2 cups of water into the empty pot or dutch oven. Add a cup of slides onion, 1 crushed garlic, 1 tablespoon of soy sauce, 1 tablespoon of siracha, 1 teaspoon of peper and 1 table spoon of brown sugar. Bring it to a boil
add the gizzards back to the pot/dutch oven. Boil the gizzards with low heat for 2 hours, until the liquid is evaporated.
This is one of my favorite restaurants in Little Saigon. This quan nhau is specialized in goat meat (thit de), but other dishes are good as well. Some of my favorite dishes are goat curry, grilled goat chops, long heo luoc, tiet canh de and lau de.
If you like Vietnamese food that go with beers, you should check this restaurant out.