Tiết canh

Tiết canh is a traditional dish in Vietnam, particularly in the northern region of the country. It is a type of raw blood pudding, typically made from the fresh blood of ducks or geese, and sometimes pigs. The dish is often consumed as part of festive or celebratory meals, such as during the Lunar New Year or at weddings.

Preparation

The preparation of tiết canh involves collecting fresh blood from the animal, which is then mixed with fish sauce to prevent coagulation. The mixture is then combined with meat from the same animal, along with herbs and peanuts, before being allowed to set into a jelly-like consistency. The dish is typically served cold.

Cultural Significance

Tiết canh holds a significant place in Vietnamese culture, particularly in rural areas where the practice of slaughtering one's own livestock is more common. The dish is often associated with strength and vitality, and is sometimes consumed as a hangover cure.

Health Risks

Despite its cultural significance, tiết canh has been associated with several health risks. The consumption of raw blood can lead to infections, including avian influenza and streptococcus suis. In recent years, there have been efforts by health authorities in Vietnam to discourage the preparation and consumption of the dish.

See Also

• Blood as food
• Vietnamese cuisine
• List of duck dishes

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