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.