Pork blood soup

Pork blood soup is a soup that used pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram,[1] as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated pork offal, such as intestine, liver and heart.[2] Some Thai restaurants in the United States offer the dish to patrons.[2][3]



Pork blood soup is soup in Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago", along with offal dumplings called jiaozi.[4]

Czech Republic

Prdelačka is a traditional Czech pork blood soup made during the pig slaughter season.[5] It is prepared with pork blood pudding, potato, onion and garlic as primary ingredients.[6]

Malaysia and Singapore

Pig's organ soup is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear and refreshing soup, and may be served with other optional side dishes as well as rice. Pork blood cubes are used as part of its preparation.


Pork blood soup is soup in Thai cuisine.[7] Tom lueat mu is a Thai pork blood soup that's prepared with pork blood as a primary ingredient.[8]

See also


  1. Sietsema, Robert (January 28, 2012). "Minutes of the Organ Meat Society, Five-Course Dinner at Hospoda". Village Voice. Retrieved 7 September 2014.
  2. 1 2 Chu, Emily (May 28, 2013). "L.A.'s carnivore cravings satisfied by restaurants". Daily Bruin. Retrieved 7 September 2014.
  3. Shindler, Merrill (April 23, 2014). "Ruen Pair dishes up tasty Thai food in the City of Industry". 'San Gabriel Valley Tribune. Retrieved 7 September 2014.
  4. Offal: A Global History. p. 30.
  5. Czech Radio (February 9, 2007). Recept pro tento den. Accessed March 2012.
  6. Salcedo, Margaux (October 31, 2013). "Whatever the name, 'dinuguan' is delish!". Philippine Daily Inquirer. Retrieved 7 September 2014.
  7. Gordon, James (July 9, 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering". LA Weekly. Retrieved 7 September 2014.
  8. On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia
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