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Saturday, 14 January 2012

Vietnamese Blood Soup

Tiet Cahn a.k.a. Vietnamese Blood Soup
Posted by MydeaMedia

Finally, we have a soup so bizarre it can hardly be called a soup at all. It is a traditional soup in Vietnamese cuisine made from simple ingredients, raw blood (usually duck), cooked gizzards, and topped with peanuts and herbs. The soup is refrigerated so the blood coagulates and can then be eaten chilled before the blood loses its jello like consistency. Supposedly, the soup gives both the person making and eating it strength. Its popularity has declined since the bird flu spread through Asia. Although many still eat it, there is concern for the public’s health in consuming raw blood from ducks. Did I really have to tell you that though?

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