Tiết Canh (Vietnam)



  • 400 ml fresh duck or pig blood (Veterinary approved and properly processed)
  • 0,44 lbs duck or pork, boiled and finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon vinegar (optional)
  • Half a glass of cold water
  • 2 tablespoons fried onion
  • 2 tablespoons finely chopped fresh mint or basil
  • Salt, pepper and sugar (to taste)
  • Fried peanuts (optional, for garnish)


Take the fresh blood into a bowl. If desired, add vinegar to prevent blood clots.

Add fish sauce, salt, pepper and sugar, then gently stir in the broth.

Place the mixture in the refrigerator and allow it to gel slightly.

Add finely chopped meat, fried onion and fresh herbs to the blood mixture.

Divide the mixture among four bowls and let it cool for another 15-20 minutes.

Optionally, garnish with toasted peanuts and serve cold.

This recipe offers a simple version of a traditional tiết canh dish. However, due to the use of raw blood, extreme care must be taken when preparing this dish. The meal should only be made using fresh blood from veterinary-approved sources you trust and under appropriate hygienic conditions. Consuming the food may carry similar risks, so caution is advised.

ENJOY YOUR MEAL

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