Vietnam blood pudding

Vietnamese blood pudding, known as "dồi huyết," is a traditional dish made from cooked animal blood (usually pig or duck), mixed with ingredients like ground meat, herbs, and spices. This mixture is then stuffed into an animal intestine casing and boiled or steamed. It's a popular item in Vietnamese cuisine, often enjoyed as a side dish or part of a larger meal.Tiết canh is a Vietnamese dish of raw blood pudding served with cooked meat across Vietnam. Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt, made from freshly killed duck blood, pork and chicken.