Chao Long, or innards rice porridge, is a Saigon street stalwart. One I’ve ingested, and blogged before here and here. Tiet Canh, blood soup, is less common. It’s normally made with duck’s blood (tiet canh vit) or sometimes with pig’s blood (tiet canh heo). In a previous life, I had a version with goat’s blood in Hanoi (tiet canh de??). The mindbend for many is that we’re talking fresh blood, stuck in the fridge to gently conjeal. It’s a Vietnamese dish designed for drinking booze and it’s one that makes very little effort appeal to the taste buds of the non-Vietnamese diner. You will find a few chopped peanuts scattered a top your blood, maybe some rau ram, but that’s as far as it goes for fanciness. Blood soup has the oddest texture and tastes strangely metallic. Spotting this stall on a stroll yesterday reminded me of the dish. I’ll never ever blog it in anger, as I’ll never ever eat it again. I believe the popularity of the duck version has taken a bit of a dive since the onset of bird flu. Here’s a restaurant review that covers the duck blood version. And here’s a cracking photo of a table awash with Tiet Canh.