Tiết canh
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| Type | Pudding |
|---|---|
| Place of origin | Northern Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Blood (swine or duck), fish sauce, meat, peanuts, herbs (Vietnamese coriander, mint) |
Tiết canh is a Vietnamese dish of raw blood pudding served with cooked meat across Vietnam. Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt, made from freshly killed duck blood, pork and chicken.
Tiết canh can be made from duck, goat, pig, goose, chicken, calf,[1] [2] [3] as well as from snake, crab, lobster, blood cockle,[4] [5] [6] or vegetables.[7] [8]
Consumption of tiết canh is also associated with good fortune.[8] [9]
Typical preparation
[edit ]The freshly drawn blood is collected in a bowl, and prevented from premature coagulation (hãm huyết), by mixing it with some fish sauce of certain proportions, usually three to five soup spoons of fish sauce for one quart (approximately 1 liter) of blood. Finely chopped meat such as cooked duck innards (gizzards, for example) and duck meat are put in a shallow dish along with a sprinkling of crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood coagulation, then quickly poured into the prepared meat dish. The finished dish can be kept cool in the refrigerator, which allows the blood to maintain its coagulated state, when immediate consumption is not called for right away. If the dish is removed from the refrigerator and left to sit at room temperature for a while the blood will return to a liquid state.
Health risk
[edit ]Raw pig's blood often contains swine bacteria, and ingesting them may cause severe bacterial infections.[10] For example, a Streptococcus bacterium infection may cause respiratory decline, blood contamination, and severe necrosis in arms and legs, and is potentially fatal. There are reports of human casualties after eating raw blood pudding.[11] [12]
See also
[edit ]
References
[edit ]- ^ "Ăn tiết canh hấp có an toàn hơn ăn sống?". Báo Pháp Luật TP. Hồ Chí Minh (in Vietnamese). 2024年08月28日. Archived from the original on 2024年08月30日. Retrieved 2025年02月11日.
- ^ "Đặc sản Việt trên bàn nhậu nhưng là nỗi ám ảnh với khách Tây". kienthuc.net.vn (in Vietnamese). 2024年10月14日. Archived from the original on 2024年12月14日. Retrieved 2025年02月11日.
- ^ "Bác sĩ giải thích về món tiết canh bê". TuoiTre Online (in Vietnamese). 2023年08月28日. Retrieved 2025年02月11日.
- ^ "Sự thật hãi hùng về món tiết canh". Pháp Luật và Xã hội - Chuyên trang của Báo Kinh tế & Đô thị (in Vietnamese). 2021年08月26日. Retrieved 2025年02月11日.
- ^ "Thử làm tiết canh sò huyết". thanhnien.vn (in Vietnamese). 2013年11月14日. Retrieved 2025年02月11日.
- ^ "Tiết canh sò huyết lạ miệng bổ dưỡng". Báo Ngôi Sao: Chuyên trang giải trí của VnExpress. Retrieved 11 February 2025.
- ^ "Tiết canh "chay" ngày Rằm rúng động mạng XH". VietNamNet News (in Vietnamese). 22 February 2016. Retrieved 11 February 2025.
- ^ a b "Cách làm tiết canh chay từ rau củ quả vừa lạ miệng vừa an toàn". Bao Phu nu (in Vietnamese). 2024年01月06日. Retrieved 2025年02月11日.
- ^ "Rủ nhau đi lấy 'Đỏ' đầu tháng". TuoiTre Online (in Vietnamese). 2008年04月05日. Retrieved 2025年02月11日.
- ^ "Swine bacteria kills man in northern Vietnam". Thanh Nien Daily. 2014年02月10日. Archived from the original on March 2, 2014. Retrieved 2018年01月16日.
- ^ "2 die in Vietnam of swine bacteria after eating raw blood pudding". Thanh Nien Daily. 2015年07月07日. Archived from the original on July 12, 2015. Retrieved 2018年01月16日.
- ^ "Tiết canh dê: Nguy cơ chết người trong món đặc sản "lành, sạch"". Báo điện tử Dân Trí (in Vietnamese). 2024年05月07日. Retrieved 2025年02月11日.