This is my typical bowl of homemade beef pho noodle soup. I can’t imagine eating it with cubes of congealed pork blood. But maybe that is something going on these says.
Have you heard of or eaten pho with pork blood? During the past several weeks I’ve read about it twice, most recently in The Globe and Mail, a newspaper from Toronto, Canada. In “You eat meat, so why not blood? Chefs strive to warm up diners to the red stuff,” journalist Chris Nuttall-Smith reports on uses of blood in hip, modern food. The article was focused on Western chefs, such as Rene Redzepi of Copenhagen's famed Noma, who marinates vegetables in blood according to photos he posted.
I was looking for mention of blood-laden Asian foods, expecting to see classics like Filipino dinuguan blood stew and Korean sundae (not a dessert). Instead, my eyes nearly popped out of their sockets when I read the last three words of this paragraph:
To be sure, this is nothing new to most Europeans – from black pudding to morcilla to Poland’s duck blood soup, the continent has almost too many blood recipes to count. Blood dishes are also common across South and Central America, Africa and most of Asia; you can find blood tofu in many Chinese grocery stores in Canada; some Vietnamese restaurants also offer pork blood pho.
Whoa! I have not seen pork blood in pho before and wondered if it was a new Canadian thing.