How to Make Pork Blood Jelly – A Step-by-Step Guide
Pork blood jelly, known as “tiet canh” in Vietnamese or “xue mo” in Chinese, is a unique ingredient used in many Asian soups and stews. The cooked jelly has a rich, meaty taste and a soft, bouncy texture. While the notion of eating congealed blood may seem off-putting at first, the jelly’s flavor and texture … Read more