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| Type | Pudding |
|---|---|
| Place of origin | Northern Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Blood (swine or duck),fish sauce, meat,peanuts, herbs (Vietnamese coriander,mint) |
Tiết canh is aVietnamese dish of rawblood pudding served with cooked meat acrossVietnam.Pork andduck are the most common animal used to create this raw blood pudding. The most popular istiết canh vịt, made from freshly killed duck blood, pork andchicken.
Tiết canh can be made from duck, goat, pig, goose, chicken, calf,[1][2][3] as well as from snake, crab, lobster, blood cockle,[4][5][6] or vegetables.[7][8]
Consumption of tiết canh is also associated with good fortune.[8][9]
The freshly drawn blood is collected in a bowl, and prevented from premature coagulation (hãm huyết), by mixing it with somefish 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 (gizzards, for example) and duck meat are put in a shallow dish along with a sprinkling of crushedpeanuts and chopped herbs such asVietnamese 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. The finished dish can be kept cool 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.
Raw pig's blood often contains swinebacteria, and ingesting them may cause severe bacterial infections.[10] For example, aStreptococcus bacterium infection may cause respiratory decline, blood contamination, and severe necrosis in arms and legs, and is potentially fatal. There are reports of human casualties after eating raw blood pudding.[11][12]
