February 29th, 2008 
Spooky 
There’s no way in hell I’m eating something like this, bring the bat soup and the Thai delicacies on, but Vietnamese blood soup…yuck!
See it’s all about the way it’s cooked because…well, it’s not cooked at all! They just slit the duck’s or goose’s throat, gather all the blood in a boll, add ginger, some vegetables and sometimes sprinkle peanuts on top and there you have it, that’s your soup. It only takes about 15 minutes to prepare and it’s regarded as a source of strength by those who cook and eat it.
Strangest thing is, some restaurants in Germany have started serving this and it is a huge success, people can’t get enough of it! If you want to know more about it, or where you can get some, search it online, it’s called Tiet cahn…Good luck!
Photo credits: loupiote.com
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I guess people will eat anything. I just can’t imagine. If they don’t cook it, then they must have to drain the blood and serve it FAST so that the blood doesn’t get like jello. I don’t think it just stays liquid, though I don’t know anything about eating blood and I think that’s a very good thing. Interesting post.
Ew?
Thats disgustin’. >.>
Reminds me of the sauce of a world-famous dish – the canard à la presse, served in the Paris restaurant La Tour d’Argent, which is considered to be one of the top restaurants in the world. (However, in this version the blood is boiled.) Check it out here: http://fxcuisine.com/default.asp?Display=13&resolution=high
I do not think this would match the Biblical religious command to NOT eat the Blood of an animal of sorts. So, therefore, I personally can not see myself eating this.I may be functioning by Jewish rules, I think.
you guys got it twisted i am vietnamese and it isn’t how you descibe it. there are many step to prepare this dish. It does not take 15 minute to prepare this dish more like 2 or 3 hours. The blood when you slit the ducks throat is mixed with 3 tablespoons of fish sauce and 1 tablespoon of water. When you slit the ducks throat you mix it in with the fish sauce and once the duck is done with the blood you must leave the blood some where steady making sure it doesn’t move cause if it does it will freeze. now there are plenty of vegetables we use but im not going to get into that. We boil the duck and make portridge but before the rice is added we take out the duck and mince the meat and vegetable. We then put a thin layer of meat mixed with vegetable on each plate now this is where you get confused. how the blood freeze is when you add the water from when we boiled the duck into the blowl of blood and mix it. Then you pour it into the each plate and thats when the blood starts to freeze up. iF you have any questions email me at bayfahstah@aol.com DONT GET IT TWISTED THIS SHIT IS BOMB
Well you can do the same thing to pig’s blood or goat’s blood. The fermentation is important, it’s the process that the blood becomes more solid and eatable.
I tried all Tiet canh before and it was good. Feels like eating jelly but more tasty.
The way Tai describe in making it on the money except we pluck the feathers on top of the duck’s head then cut it to get the blood. Maybe the duck is able to breath/live longer so the blood will be fresher? idk We just always cut on top of the head. Good stuff, but I would only eat it if my family makes it.