Pork blood soup
Pork blood soup is a soup that uses 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]
Varieties[edit]
China[edit]
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.[3]
Czech Republic[edit]
Prdelačka is a traditional Czech pork blood soup made during the pig slaughter season.[4] It is prepared with pork blood pudding, potato, onion and garlic as primary ingredients.[5]
Thailand[edit]
Pork blood soup is soup in Thai cuisine.[6] Guay Tiao Namtok is a Thai pork blood soup noodle that is prepared with pork blood as a soup base. The dish may come from Chinese cuisine, since some part of southern Chinese evacuated to Thailand for a century. [7]
See also[edit]
- Blood as food
- Blood soup – contains a list of blood soups
- List of Chinese soups
- List of pork dishes
- List of soups
References[edit]
- ^ Sietsema, Robert (January 28, 2012). "Minutes of the Organ Meat Society, Five-Course Dinner at Hospoda". Village Voice. Retrieved 7 September 2014.
- ^ Chu, Emily (May 28, 2013). "L.A.'s carnivore cravings satisfied by restaurants". Daily Bruin. Retrieved 7 September 2014.
- ^ Offal: A Global History. p. 30.
- ^ Czech Radio (February 9, 2007). Recept pro tento den. Accessed March 2012.
- ^ Salcedo, Margaux (October 31, 2013). "Whatever the name, 'dinuguan' is delish!". Philippine Daily Inquirer. Retrieved 7 September 2014.
- ^ Gordon, James (July 9, 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering". LA Weekly. Retrieved 7 September 2014.
- ^ On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia
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