Vietnam - Duck blood pudding and fertilised duck egg (incubated 10 days)

Tiết Canh is a Vietnamese dish, pudding made of raw blood. It is usually presented using duck’s or pig’s blood curd served with cooked meat. Pig and duck are the most common animals used to create raw blood pudding. People use the raw blood of animals mixed with a little fish sauce or light salted water to prevent premature coagulation before mixing with chopped meat and animal cartilage. After these steps and by then, the blood is coagulated and ready to be served. The most popular version is “duck blood pudding”, made from freshly killed duck blood and duck meat. This way of preparing dishes is very popular in Vietnamese cuisine, especially in the North.

Wow… A sight to behold! Hopefully it tastes as good as it looks…

Ms Tran Minh THANH

Administration & Planning Department, SCVN Hanoi

Hột vịt lộn is a dish made from boiling a duck egg when the embryo has developed into shape. This is considered as one of the popular and nutritious food in Vietnam.

The eggs are usually incubated for up to 10 days. We will wash and boil them for 10 minutes, take out and leave them to cool for another 10 minutes, then break the shells and eat the contents while still hot. It’s always served with laksa leaves, salt and pepper with lemon juice or kumquats. This is also a favourite dish, a good match with drinking in the South of Vietnam.

Because of its high nutritional value, it’s often highly recommended for pregnant women, malnourished children…