Tiet Canh

 The mindbend for many is that we're talking fresh blood, stuck in the fridge to gently conjeal. It's a Vietnamese dish designed for drinking booze and it's one that makes very little effort appeal to the taste buds of the non-Vietnamese diner. You will find a few chopped peanuts scattered a top your blood, maybe some rau ram, but that's as far as it goes for fanciness. Blood soup has the oddest texture and tastes strangely metallic. Spotting this stall on a stroll yesterday reminded me of the dish. I'll never ever blog it in anger, as I'll never ever eat it again. I believe the popularity of the duck version has taken a bit of a dive since the onset of bird flu. Here's a restaurant review that covers the duck blood version. And here's a cracking photo of a table awash with Tiet Canh.