Anil Satwik
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!
March 9, 2008
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.
March 26, 2008
Ew?
Thats disgustin’. >.>
April 18, 2008
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
July 9, 2008
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.