Blood soup slideshow
As a sidenote to my post about Vietnam's tiet canh (blood soup). You might want to blast through loupiote's 9 photo Flickr slideshow of blood soup. Fanastic snaps. Really bloody appetizing. Photo on the left is brilliant and by loupiote not me.
Linkfest extra: There's a Flickr "Don't eat that" photopool. New one on me. I will explore. Yum.
i'm 100% american born vietnamese, i can eat anything from vit lon to mam nem, but i can never ever get myself to eat tiet canh... best wishes from a addicted noodlepie reader!
Posted by: caly ngo | February 21, 2006 at 11:37 PM
being from the land of 'balut' (duck embryo delicacy) which is a dreaded item in 'fear factor', i am not fazed with the thought of blood, because we have blood soup stew we call 'dinuguan', which is a filipino staple, best eaten with 'puto', a sweet, steamed rice flour cake which is a perfect compliment to it.
Posted by: mayamaya | February 22, 2006 at 01:27 AM
Thanks all, nice comments :) I'm not phased by blood as such - love Bun rieu, canh bun, chao long etc. And I would commit a variety of minor criminal acts to get hold of some Scottish black pudding, but the difference with all those and tiet canh is that tiet canh is a tad more visual. To eat blood it has to at least make an effort to look like something else, IMO. Plus there's that taste. Metallic. Just reminds me of having a really bad nosebleed, know what I mean?
Posted by: pieman | February 22, 2006 at 07:47 AM
I think the gross factor comes, not from the hemoglobinal nature of the tiet canh, but from the fact that it is eaten raw. Vit lon, balut, blood pudding, etc.. are cooked.
There is a recipe for duck tiet canh on my blog, in case you're interested (http://samsarashmamsara.blogspot.com/)
Posted by: Buddhist with an attitude | February 22, 2006 at 09:43 PM
oh man, now raw does make a world of a difference. no, i wouldn't want to touch that.
Posted by: mayamaya | February 24, 2006 at 05:55 AM
oh man, now raw does make a world of a difference. no, i wouldn't want to touch that.
Posted by: mayamaya | February 24, 2006 at 06:01 AM
"oh man, now raw does make a world of a difference. no, i wouldn't want to touch that" (Mayamay, Feb 24, 2006, from http://www.noodlepie.com/2006/02/blood_soup_slid.html#comments)
How was that compared with shusi? One is raw blood other is raw fish. eating bait or sucking blood? I don't think my gut made for neither. I would settle for a bow of nice steamy pho anytime. Cheeer
Posted by: cd_gen2004 | February 27, 2006 at 07:52 AM
> You might want to blast through loupiote's 9 photo Flickr slideshow of blood soup. Fanastic snaps.
thanks! :)
Posted by: loupiote | March 02, 2006 at 04:13 AM
Oh, Duck Tiet Canh is excelent! Try once
Posted by: Jubele | March 23, 2006 at 07:39 AM
We have tasted Duck Tiet Canh for times. It's our favorite dishes as we make it by ourselves.
Posted by: ToChu | March 23, 2006 at 07:43 AM
We have tasted Duck Tiet Canh for times. It's our favorite dishes as we make it by ourselves.
Posted by: ToChu | March 23, 2006 at 07:44 AM
Duck Tietcanh is an excellent dish I'd ever tasted, that may be better than the Polish Black Soup - Czarnina - a soup of blood with vinegar. Must try!
Posted by: Francois | July 20, 2006 at 01:27 PM
i'm in nyc. i would like to try the blood soup cooked or raw. can someone help me? where would i go to get safe blood? should i freeze the blood first? please advise.
Posted by: Joh Joh | November 05, 2007 at 06:56 PM
Oh why can't you see that duck's blood is VERY TASTY and FULL-OF-ENERGY ? >:)
The better the quality , the worthless the look ...
Vietnamese style ! :P
Posted by: AVietnamese | June 16, 2008 at 07:37 AM