Eating the World One Bite at a Time-Traveling Episode 3: Coagulated Duck Blood, also known as 'Tiet Canh Vit' in Vietnamese or '血旺' (Xuewang) in Chinese cuisine, is a dish made from fresh duck blood. It is prepared by coagulating the duck's blood with vinegar or other acidic ingredients, giving it a jelly-like texture.
*Appearance:*
Coagulated duck blood appears as dark, glossy cubes or slices. Its texture is firm and slightly chewy, similar to soft tofu.
*Preparation and Serving:*
To prepare coagulated duck blood, fresh duck blood is collected and mixed with vinegar or seasonings to coagulate it. It can be served cold or slightly chilled. In Vietnamese cuisine, it is often garnished with peanuts, cilantro, mint, and other herbs. Coagulated duck blood is also a popular addition to soups and hot pots, where it absorbs the flavors of the surrounding ingredients, enhancing the overall taste of the dish.
*Coagulation*
Coagulation happens when three proteins in our blood - fibrinogen, fibrin, and hemoglobin - start sticking together, creating a jelly-like texture. (The vinger cause something similar in the milk) Normally, these proteins are separate, but when they interact, they form clots, helping wounds to heal and turning liquids into solids. Basically we ate a giant blood clot. Coagulation is the process of blood turning into gel which we call a blood clot.
*Taste and Texture:*
The taste of coagulated duck blood is mild and neutral, acting as a culinary sponge that absorbs the flavors of the accompanying seasonings and sauces. Its texture is soft, smooth, and slightly resilient, making it a versatile ingredient in various dishes. Similar to how cauliflower absorbs the flavors of the dish it's cooked in, coagulated duck blood takes on the taste of the surrounding ingredients, creating a harmonious blend of flavors.
In future videos, we will explore more dishes from Asia and other continents
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