Tiết canh

Tiết Canh: A Traditional Vietnamese Delicacy with Hidden Risks

If you're venturing into the culinary landscape of Northern Vietnam, you might encounter a dish called "tiết canh." This traditional delicacy is a type of raw blood pudding, typically made from either pork or duck. A popular variant, known as "tiết canh vịt" features freshly drawn duck blood and meat.

The preparation of tiết canh is quite distinctive. Fresh blood is mixed with fish sauce to prevent rapid coagulation. This mixture is then poured over a plate of finely chopped meat, garnished with crushed peanuts and fresh herbs. To ensure proper setting of the blood, the dish is often refrigerated.

While tiết canh is cherished by many, it carries significant health risks. Consuming raw blood pudding, especially when made from pig's blood, can expose you to harmful bacteria. These pathogens can cause severe infections, such as streptococcus, potentially leading to respiratory issues, blood contamination, limb necrosis, and even death.