Bamboo Shoot Salad or Pickle

Tiet Canh: Traditional Vietnamese Dish of Blood

Vietnam is one of the fast growing economies in Southeast Asia. Tourism is also an important and growing economy of the country. If you visit this country with many beautiful tourist attractions don’t forget to try one of the most popular Vietnamese food recipes – Tiet Canh.

Tiết Canh is a traditional dish of blood and cooked meat of Vietnam. The most popular is Tiết Canh Vịt, made from raw duck blood and duck meat and in rare instances, Tiết Canh Chó, which is made of dog blood and meat.

Ingredients:

•  1 live duck
• ¼ cup vinegar
• 1 cup fresh duck blood
• ½ kg finely chopped duck meat and innards
• Fish sauce 
• Crushed peanuts
• Chopped mint and coriander
• 1 stalk celery – chopped
• A few sprigs parsley
• 1 small onion – chopped
• 2 Tablespoons flour
• Salt to taste

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Preparation:

• Prevent collected freshly drawn blood in a bowl from premature coagulation by mixing it with fish sauce (ratio is 4 soup spoon of fish sauce for every 1 liter of blood).
• In a shallow dish, put the finely chopped meat such as cooked duck innards and duck meat.
• Sprinkle it with crushed peanuts and chopped mint, coriander and other herbs.
• Dilute the blood and fish sauce mixture with some watery broth left from cooking the meat and innards to promote blood coagulation, then quickly poured into the prepared meat dish.
• After the blood has set, the finished dish resembles a pizza.
• Refrigerate the finished dish to keep it cool and to allow the blood to maintain its coagulated state.
• If the dish is removed from the refrigerator and left to sit at room temperature for a while the blood will return to a liquid state.

See also

Sundae Korean Blood Sausage