Pork blood soup
Pork blood soup is a soup that used pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram,[1] as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated pork offal, such as intestine, liver and heart.[2] Some Thai restaurants in the United States offer the dish to patrons.[2][3]
Contents
Varieties
China
Pork blood soup is soup in Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago", along with offal dumplings called jiaozi.[4]
Czech Republic
Prdelačka is a traditional Czech pork blood soup made during the pig slaughter season[5] It is prepared with pork blood pudding, potato, onion and garlic as primary ingredients.[6]
Malaysia and Singapore
Pig's organ soup is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear and refreshing soup, and may be served with other optional side dishes as well as rice. Pork blood cubes are used as part of its preparation.
Thailand
Pork blood soup is soup in Thai cuisine.[7] Tom lueat mu is a Thai pork blood soup that's prepared with pork blood as a primary ingredient.[8]
See also
- Blood as food
- Blood soup – contains a list of blood soups
- List of Chinese soups
- List of pork dishes
- List of soups
References
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- ↑ On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia
