This is another delicious dish from my host family’s kitchen. And, I say that with no sarcasm. It’s actually really tasty.
Congealed pig’s blood has the consistency of tofu or a soft cheese. And, it adds an interesting flavor to a mix of noodles, broth and vegetables. This was the congealed blood soup we had:
I ate this on occasion for several months before I knew what it was. Congealed pig’s blood is certainly a case of “Don’t judge a book by its cover”.
This week we had our pig’s blood with Khmer rice noodles. We only eat these noodles during special occasions. They were left over from my host sister’s pre-wedding dowry party.
I’m trying my best to keep a well-rounded diet here. And, lately, I’ve been looking to a blog my cousin Tori is contributing to. She’s so good at what she does that she scored a job with a famous nutritionist who handles all the health issues for the Kansas City Royals.
Check out the blog to see why it’s so good (even to those of us who are not huge health nuts):