Ingredients with Measurements:
- 1 lb lamb's blood
- 1 lb lamb bones
- 1 onion, chopped
- 1 garlic bulb, minced
- 1 ginger root, sliced
- 2 tbsp vegetable oil
- 1 lb vermicelli noodles
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt and pepper to taste
- 6 cups water
- 2 scallions, chopped
- Cilantro leaves for garnish
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. Rinse the lamb bones under cold water and place them in a large pot with 6 cups of water. Bring to a boil and then reduce the heat to low. Simmer for 1 hour.
2. Remove the bones from the pot and strain the broth into a separate bowl. Set aside.
3. In a separate pan, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes.
4. Add the lamb's blood to the pan and cook for 10 minutes, stirring occasionally.
5. Add the lamb bone broth to the pan and bring to a boil.
6. Add the soy sauce, rice vinegar, sugar, salt, and pepper to the pan and stir well.
7. Add the vermicelli noodles to the pan and cook for 5-7 minutes, or until tender.
8. Ladle the soup into bowls and garnish with chopped scallions and cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Protein: 15g
Carbohydrates: 55g
Fiber: 2g
Sodium: 500mg
Substitutions for ingredients:
- Beef blood can be substituted for lamb's blood.
- Chicken bones can be substituted for lamb bones.
- Rice noodles can be substituted for vermicelli noodles.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Add a dash of chili oil for some heat.
- Use chicken or beef broth instead of lamb bone broth.
Tips and tricks:
- Be sure to rinse the lamb bones before boiling to remove any impurities.
- Use a soup ladle to remove any excess fat from the top of the broth.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with chopsticks and a spoon.
Garnishes:
Garnish with chopped scallions and cilantro leaves.
Pairings:
Serve with steamed bok choy or Chinese broccoli.
Suggested side dishes:
Serve with steamed rice or Chinese dumplings.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, cook the noodles for a few more minutes to absorb more liquid.
Food safety advice:
- Be sure to cook the lamb's blood and bones thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Chinese Vermicelli in Lamb's Blood Soup is a traditional dish from the northern regions of China. It is often served during the winter months as a warming and nourishing meal.
Flavor profiles:
This soup has a rich and savory flavor with a slightly sweet and sour taste from the soy sauce and rice vinegar.
Serving suggestions:
Serve this soup as a main course for lunch or dinner. It is a hearty and satisfying meal that is perfect for cold weather.
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Region: Chinese