Make Cooked Tiet Canh

Similar to the Spartan Blood Soup and the Tiet Canh, this one is cooked and flavored to both Vietnamese and American taste. But you cook it with balsamic vinegar to give it a sharp taste. As the result, mix it with garlic for the unique taste.

Ingredients

 * Soynuts
 * Blood (this time if you want pork, go ahead with this recipe)
 * Balsamic Vinegar
 * Vietnamese Basil
 * Chopped Garlic

Steps

 * 1)  Prepare the blood by draining it out of the meat or getting it at the store and letting it defrost.
 * 2)  Then pour the blood along with vinegar and garlic into the pan
 * 3)  Mix them together in the pan and boil into it begins to clot.
 * 4)  Turn the heat off and pour into bowls
 * 5)  Garnish with the Vietnamese basil and soy nuts/peanuts
 * 6)  Then Serve

Tips

 * To make sure all of the bacteria is killed off, boil it rapidly until it slightly clots.
 * You can find Vietnamese basil inside the Vietnamese store and world markets
 * In natural and organic sections of the stores, you can find the soy nuts, sometimes for the less than the dollar.
 * You can find the pig's blood in Asian stores
 * If you are allergic to soy nuts, try peanuts or omit them from your cooking.

Warnings

 * This is the safer version of the Tiet Canh. It's not for pure vegans.

Related Tips and Steps

 * How to Make Kneidlach
 * How to Make Lotus Root Soup
 * How to Make Turtle Soup
 * How to Make Hungarian Goulash