Dish

Tiết canh

Blood pudding

Tiết canh is a dish that is typically made with the blood of ducks or geese. The blood is mixed with fish sauce, lime juice, and herbs such as mint and cilantro. The dish is often served with a side of rice crackers or baguette. Tiết canh is a popular dish in Vietnam and is often served at special occasions such as weddings and festivals.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Meat Dish

Origins and history

Tiết canh has been a traditional dish in Vietnam for centuries. It is believed to have originated in the northern region of the country and was traditionally served to royalty. Today, Tiết canh is enjoyed by people of all social classes and is a staple dish in many Vietnamese households.

Dietary considerations

Tiết canh is a high-protein dish that is suitable for most diets. However, it may not be suitable for those with a blood or poultry allergy.

Variations

There are many variations of Tiết canh, with different herbs and spices being used depending on the region. Some variations also use different types of blood such as pig or buffalo.

Presentation and garnishing

Tiết canh is typically served in a small bowl with the blood mixture arranged in a decorative pattern. It is often garnished with fresh herbs such as mint or cilantro.

Tips & Tricks

To make Tiết canh, it is important to use fresh blood and to mix it with the herbs and spices immediately to prevent it from coagulating. It is also important to serve the dish immediately after it is prepared.

Side-dishes

Tiết canh is often served with a side of rice crackers or baguette. It can also be served with a side of pickled vegetables such as carrots or daikon.