Tiết canh

Tiết canh

Type	Pudding
Place of origin	Vietnam
Main ingredients	Blood, fish sauce, meat, peanuts, herbs (Vietnamese coriander, mint)
Cookbook: Tiết canh Media: Tiết canh

Tiết canh is a traditional dish of blood and cooked meat in northern Vietnamese cuisine. The most popular is tiết canh vịt, made from freshly killed duck blood and duck meat.

Typical preparation

The freshly drawn blood is collected in a bowl, and prevented from premature coagulation (hãm huyết), by mixing it with some fish sauce of certain proportions, usually three to five soup spoons of fish sauce for one quart (approximately 1 liter) of blood. Finely chopped meat such as cooked duck innards (such as gizzards) and duck meat are put in a shallow dish along with a sprinkling of crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood coagulation, then quickly poured into the prepared meat dish. After the blood has set, the finished dish resembles a pizza. The finished dish can be kept cooled in the refrigerator, which allows the blood to maintain its coagulated state, when immediate consumption is not called for right away. 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.

External links

Wikimedia Commons has media related to Tiết canh.

Puddings

List of puddings

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