There's nothing quite like homemade Vietnamese Blood Pudding / Tiết Canh. While restaurant versions are satisfying, making it at home lets you control the ingredients, adjust the flavors to your preference, and enjoy it fresh whenever the craving hits.

Tiết canh is one of the most challenging Vietnamese dishes for the uninitiated — a silky, jelly-like blood pudding that's served cold and eaten raw. The flavor is surprisingly mild: the blood itself has a subtle, mineral quality that's more about texture than taste. The magic comes from the toppings — crunchy peanuts, aromatic herbs, salty fish sauce, and bright lime — that transform it into a complex, balanced bite. It's a textural experience as much as a flavor one, and it's deeply beloved by those who grew up with it.

Ingredients

  • 2 cups fresh duck or pork blood (must be extremely fresh, from a trusted source)
  • 1 cup cold chicken or pork broth (unsalted or low-sodium)
  • 2 tablespoons fish sauce
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon MSG (optional)
  • 1/2 cup crushed roasted peanuts
  • 1/4 cup fried shallots
  • 1/4 cup fresh Vietnamese coriander (rau răm), chopped
  • 1/4 cup fresh mint, chopped
  • 2 green onions, thinly sliced
  • 2 fresh red chiles, sliced
  • Lime wedges
  • Extra fish sauce for dipping

Instructions

1

Prepare the blood

Fresh blood must be used within 1-2 hours of collection. Strain it through a fine-mesh sieve to remove any clots.

2

Season the broth

In a bowl, combine cold broth, fish sauce, white pepper, and MSG (if using). Stir until well combined.

3

Mix

Slowly pour the seasoned broth into the blood while stirring gently. The mixture should be well combined but not frothy.

4

Set

Pour the mixture into a shallow dish (about 1 inch deep). Refrigerate for 2-3 hours until fully set. The texture should be firm but silky, like a tender jelly.

5

Serve

Cut the set blood pudding into 1-inch squares. Arrange on a plate. Top with crushed peanuts, fried shallots, herbs, green onions, and sliced chiles. Serve with lime wedges and extra fish sauce on the side.

Our Tips

Tiết canh is a dish that requires a significant caveat: food safety is paramount. The blood must be extremely fresh and from a trusted, inspected source. In the US, fresh duck or pork blood can be found at some Asian markets, but it's not always labeled for raw consumption. We strongly recommend using blood from a source you trust explicitly, and consuming the dish the same day it's made. This is not a dish for beginners or the squeamish — but for those who appreciate traditional, nose-to-tail Vietnamese cooking, it's a fascinating and delicious experience. The texture is similar to a very tender panna cotta, and the flavor is much milder than you might expect. If you can't find fresh blood or prefer not to work with it, a similar effect can be achieved with a savory mushroom or seaweed jelly, though purists will object. Tiết canh is most commonly served as a drinking snack (nhậu) alongside cold beer, and it's a staple at festive gatherings in northern Vietnam.