Salads & starters
Tiết canh
A traditional Vietnamese dish made with pork or duck blood, mixed with thinly sliced raw meat and seasoned with fish sauce, peanuts, mint and rau răm (Vietnamese coriander). It is served as an appetizer or starter, especially in the North and Centre.
Ingredients
Ingredients
Accompagnement
Spices & seasoning
Optional extras
On the side
Instructions
- Finely chop the pork or duck fillet, keeping nice thin pieces, and set aside in the cold.
- Pour the blood into a bowl, add the rice vinegar and stir briskly to prevent it from coagulating too quickly, making sure there are no lumps.
- In a small bowl, mix the fish sauce, sugar, pepper and lime juice if using.
- Thinly slice the shallots and chilli, then mix them with the chopped meat and the sauce.
- Fold the blood into the meat gently until you have a smooth, even paste.
- Roughly crush the roasted peanuts and chop the herbs, then sprinkle them over the dish.
- Serve right away, cold, with rice crackers to break over each mouthful.
Variations and tips
Version without blood. For a more accessible version, replace the blood with a tomato purée sauce and a little potato starch to bind, but keep the herbs.
More ideas
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Original Ecomely recipe.