Vietnamese > Vietnamese Soups

Tiết Canh Cua (Crab Tiết Canh) Recipe

Ingredients with Measurements:
- 1 lb fresh crab meat
- 1 cup fresh pig's blood
- 1/4 cup vinegar
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 1/4 cup fried shallots
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Whisk
- Serving bowls

Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, vinegar, fish sauce, sugar, salt, and pepper. Mix well.
2. Slowly pour in the pig's blood while whisking continuously to prevent clumping.
3. Add the chopped cilantro and green onions to the mixture and mix well.
4. Pour the mixture into serving bowls and refrigerate for at least 2 hours.
5. Garnish with chopped peanuts and fried shallots before serving.


Time:
Preparation time: 15 minutes
Cooking time: None
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 100mg
Sodium: 900mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 12g
Protein: 25g

Substitutions for ingredients:
- Instead of pig's blood, you can use chicken or duck blood.
- You can substitute the crab meat with shrimp or squid.

Variations:
- Add sliced jalapeños for a spicy kick.
- Use lime juice instead of vinegar for a tangier flavor.

Tips and tricks:
- Make sure to whisk the pig's blood slowly to prevent clumping.
- Use fresh and high-quality crab meat for the best flavor.

Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Tiết Canh Cua is traditionally served cold and should not be reheated.

Presentation ideas:
Serve in small bowls with a garnish of chopped peanuts and fried shallots on top.

Garnishes:
Chopped peanuts and fried shallots.

Pairings:
Serve with steamed rice and pickled vegetables.

Suggested side dishes:
Pickled vegetables, steamed rice, and fresh herbs.

Troubleshooting advice:
If the pig's blood clumps, strain it through a fine-mesh sieve before adding it to the crab meat mixture.

Food safety advice:
Make sure to use fresh and high-quality ingredients. Store in the refrigerator at 40°F or below.

Food history:
Tiết Canh Cua is a traditional Vietnamese dish made with fresh crab meat and pig's blood. It is typically served as an appetizer or snack.

Flavor profiles:
Savory, tangy, and slightly sweet.

Serving suggestions:
Serve cold as an appetizer or snack.

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Region: Vietnamese

Taste: Spicy, Savory, Umami, Tangy, Aromatic