Raw blood pudding (tiết canh) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Servings: 4 servings
Vietnam Servings: 4 servingsTiết Canh is a traditional Vietnamese dish that delicately balances the robust flavors of fresh blood with tender meat and crunchy peanuts, garnished with herbs. Originating from rural Vietnam, this dish is often enjoyed during celebrations or as a treat to savor the craftsmanship of Vietnamese culinary arts. Despite its name, Tiết Canh is more than just a dish made with blood; it’s a convergence of texture and taste, each bite a testament to Vietnam’s rich gastronomic heritage.
Ingredients
- fresh pig’s blood – 1 cup / 240 ml
- cooked pork meat (finely chopped) – 200 g
- crushed roasted peanuts – 1/4 cup / 30 g
- fresh mint leaves (chopped) – 2 tbsp
- fish sauce – 2 tbsp / 30 ml
- lime juice – 2 tbsp / 30 ml
- chopped shallots – 2 tbsp / 20 g
- chili pepper (sliced) – 1
Instructions
- Combine the fish sauce and lime juice in a bowl.
- Slowly add the fresh pig’s blood to the bowl while stirring gently to avoid coagulation.
- Mix in the finely chopped cooked pork meat until well combined.
- Pour the mixture into serving bowls and let it set at room temperature for about 15 minutes.
- Garnish with crushed peanuts, fresh mint, chopped shallots, and sliced chili peppers.
- Serve immediately with bread or as a main dish.
Substitutions
- pig’s blood -> duck’s blood
- fresh mint -> coriander
Enhancements in the Next Evolution
- Experiment with adding garlic or ginger for an additional layer of flavor.
- Use duck instead of pork meat for a different texture.
- Incorporate crispy fried onions as a topping for added crunch.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
