Pig’s Blood Tofu
In keeping with this week’s theme of “Surprise, it has PORK in it!” these innocuous tofu-like chunks are congealed pig’s blood. Cambodia is one of many nations to embrace eating every part of an animal that is humanly possible, and with pigs, this means every part from snout to asshole.
Unlike snout or asshole, the blood tofu tastes more neutral and spongy, and is used as an addition to soups or noodles with broth. As the blood tofu ages, it tends to turn from congealed red to slightly grey. If you were unfamiliar with it, you would probably push a small cube of it to the side of your bowl after a nibble, along with the other chunks that fall into the “mystery innard (not pipe-shaped)” category, still unsure if it comes from an animal or not. When in doubt, it’s always a pig part.
March 15th, 2007 at 1:47 pm
Yeeks. No thanks, I’ll stick to chicken feet.
March 15th, 2007 at 11:50 pm
Woah! I love pig’s blood tofu! Especially when it’s being cooked with curry!
March 15th, 2007 at 11:58 pm
Is it really tofu? Or does it just look like tofu? Like in Vietnam
http://flickr.com/photos/noodlepie/53619813/in/set-72057594087933750/
It was always my understanding that this was conjealed blood. Apologies if I’ve somehow missed some humour or sommit with the tofu reference
March 16th, 2007 at 9:38 am
No, it is certainly not tofu, just like “soy milk” is certainly not milk. It just looks a little like tofu. As far as I know it is just pure and unadulterated blood.
May 7th, 2009 at 8:35 pm
[…] Even the more palatable cuts of pig can be found barbecuing in the centre of the market, amongst a heavy concentration of food vendors which takes me about five passes to find. It’s not the best bai sach chrouk (pork and rice) in town but the complimentary bowl of watery chicken soup came with a slice of carrot and a hefty chunk of congealed blood tofu, which is an individual touch. […]