Monday, January 4, 2016

Rice Soup with Ground Pork and Blood Cubes (serves 3-4)

Happy New Year!! May your New Year be filled with happiness, good health and delicious food!! Also, happy birthday to my wonderful mother who constantly feeding our family only tasty food from her kitchen!!

If you have leftover days old rice here is a soup that I like to make and eat. It is called chao in Vietnamese. In my family we sometimes make it plain with just rice (cooked or uncooked) and eat with salty dishes. Other times we make it by adding chicken, pork or fish and eat this as a meal. It is best when you can use some bones to make the broth. However it is made, it is always tasty. Here is my pork rice soup with coagulated cubed blood known as chao huyet heo in Vietnamese. I never bought blood at a market in Boston before since I was not quite sure how clean it is. The blood can have a strong odor and bad taste if it was not properly made and stored. I was in an Asian market (in Boston) earlier today and decided to give it a try. I was pleasantly surprised to find it is quite fresh and good. My husband ate all of his soup with about 7 cubes! You can serve individual bowls with a plate of fresh bean sprouts, shredded cabbage and Chinese fried breadsticks (known as chao quay in Vietnamese) on the side. I like a little sprinkle of fresh ground pepper (either black or white) and sometimes an extra drizzle of fish sauce or soy sauce in my bowl before I eat. 

Rice Soup with Ground Pork and Blood Cubes (serves 3-4)


10 cups cold water
About 2 cups of days old cooked rice
2 slices of ginger
About 7 oz of ground pork
0.80 lb coagulated blood, cut into about 1-inch cubes
About 1/8 cup chopped scallions (green parts)
About 1/8 cup chopped cilantro leaves
1 Tbsp fish sauce
1/2 tsp salt


1) In a medium sized pot, heat water with rice and ginger over high heat. Once the water starts to boil, turn heat down to a simmer.
2) Break the ground pork into small pieces and drop them into the pot.
3) Once the pork is cooked add the blood. Cook for about 7-10 minutes or until the blood is cooked through. Skim and discard any foam or impurities that float to the top.
4) Add scallions and cilantro. Season with fish sauce and salt. Turn heat off. Fish out the ginger and discard.
5) May serve with fresh bean sprouts or thinly sliced cabbage, freshly ground black or white pepper and extra fish sauce or soy sauce.

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