Tiết canh
Tiết canh is a traditional Vietnamese dish made from raw pig or duck blood.
Types of preparation
The fresh blood is first made incoagulable with the help of fermented fish sauce . In addition to broth, various spices, herbs, peanuts and cooked meat are added and the whole thing is cooled. Tiết canh is eaten as a cold dish.
Risks
Raw pig blood in particular is a risk factor due to possible contamination with Streptococcus suis . In Asian countries in particular, infections with the germ occur every year, some of which can be severe, including sepsis and death. These infections often result from the consumption of Tiết canh.
Web links
Commons : Tiết canh - collection of images, videos and audio files
Individual evidence
- ↑ Huong VT, Hoa NT, Horby P, Bryant JE, Van Kinh N, Toan TK, Wertheim HF: Raw Pig Blood Consumption and Potential Risk for Streptococcus suis Infection, Vietnam. Emerg Infect Dis 2014; 20 (11): 1895-8. doi : 10.3201 / eid2011.140915