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Pork blood soup is a soup that uses pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram, 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.

Varieties

China

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.

Czech Republic

Prdelačka is a traditional Czech pork blood soup made during the pig slaughter season. It is prepared with pork blood pudding, potato, onion and garlic as primary ingredients.

Thailand

Pork blood soup is soup in Thai cuisine. 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.

See also

• Blood as food
• Blood soup – contains a list of blood soups
• List of Chinese soups
• List of pork dishes
• List of soups

References

1. Sietsema, Robert (January 28, 2012). "Minutes of the Organ Meat Society, Five-Course Dinner at Hospoda". Village Voice. Retrieved 7 September 2014.
2. Chu, Emily (May 28, 2013). "L.A.'s carnivore cravings satisfied by restaurants". Daily Bruin. Retrieved 7 September 2014.
3. Edwards, Nina (June 2013). Offal: A Global History. Reaktion Books. p. 30. ISBN 978-1-78023-134-1.
4. Czech Radio (February 9, 2007). Recept pro tento den Archived 2013-02-10 at archive.today. Accessed March 2012.
5. Salcedo, Margaux (October 31, 2013). "Whatever the name, 'dinuguan' is delish!". Philippine Daily Inquirer. Retrieved 7 September 2014.
6. 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.
7. 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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