Pork blood soup is a
soup that uses
porkblood 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]
Varieties
China
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.[3]
Pork blood soup is soup in
Thai cuisine.[6]Guay Tiao Namtok is a Thai pork blood soup noodle that is prepared with pork blood as a soup base. The dish may come from Chinese cuisine, since some part of southern Chinese evacuated to Thailand for a century. [7]