How to Cook Pork Blood (Huyết)
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How to Cook Pork Blood (Huyết)
Learn how to cook congealed pork blood properly with a smooth texture and without the cheese holes.
Its unique flavor and texture are perfect additions to complete your favorite Vietnamese dishes.
What is Blood Cake?
Blood cake is congealed animal blood that has been cooked. It is a popular ingredient in many Asian cuisines, including Vietnamese, Chinese, and Korean.
Blood cake is also known as blood jelly, blood pudding, or huyết in Vietnamese.
Pork blood cake is a popular ingredient in Vietnamese spicy beef noodle soup (Bún Bò Huế), porridge, and Vietnamese crab and tomato noodle soup (Bún Riêu).
Raw congealed pork blood cut into cubes
Is Blood Cake Nutritious
Yes, blood cake is a good source of protein, iron, calcium, magnesium, potassium, and vitamins B1, B2, and B3.
However, blood cake is high in cholesterol and saturated fat, so it should be consumed in moderation.
What Does Blood Cake Taste Like
Pork blood has a mild, savory flavor. It is often described as having a slightly metallic/iron taste, but it is not overwhelming.
Where to Buy Pork Blood
You can find congealed pork blood at most Asian grocery stores in the back at the butcher's counter.
It is typically sold in either large plastic red containers, smaller clear plastic containers, or already cooked.
If you are short on time, you can buy pre-cooked pork blood.
Do not get the frozen small packet of pork blood in the freezer aisle. They do not work for blood cake. There's an added or missing ingredient that prevents them from coagulating properly. Once defrosted, it's simply a bloody mess.
Why It’s Best to Buy Raw
I prefer using raw blood because cooking it yourself allows you to add flavor.
You can add aromatics to it, such as ginger, shallots, and green onions, and season it with salt and MSG (optional but highly recommended). This locks in the flavor and makes a wonderfully aromatic and delicious pork blood cake.
Cooked blood cake that you can get at the store is very plain and does not absorb much flavor once cooked, no matter how wonderful your broth is.
You might see this red pail at the Asian grocery store. This is a large quantity of raw congealed pork blood.
Raw congealed pork blood in large red pail. Here’s how it looks inside.
How to Prevent Holes in the Blood Cake
A good blood cake should be solid and smooth in texture, without any holes that resemble cheese.
To achieve this, the trick is to add the congealed blood to a rolling boil. This will instantly cook the outside solid and prevent holes throughout the blood cake. Then, gently cook on a very low heat until cooked through.
If you do get the "cheese" holes, no worries. The texture will be slightly tacky when eaten, but the blood cake will still be equally delicious. Some people even prefer the "cheese holes" because they hold the broth well.
Raw congealed pork blood and aromatics (shallots, green onion, and ginger)
How to Cook Blood Cake
If you are using the large red container of pork blood, start by running a knife along the inside perimeter of the box to loosen its suction. Cut the pork blood into large pieces. Cooking the blood in large pieces, rather than small cubes, seem to help maintain its vibrant color.
Fill a pot with just enough water to barely cover the pork blood when added later (about an inch). The pork blood contains a lot of moisture, so it does not need a lot of additional water.
Add your desired aromatics and seasonings, and bring the pot to a boil. Carefully add the pork blood to the pot and cook for 5 minutes at a rolling boil, turning gently once.
Reduce the heat to very low, cover the pot, and simmer for an additional 55 minutes.
Once cooled, drain and slice into smaller pieces. Store in fresh water in an airtight container in the fridge. It will last for about 3 days.
To use the blood cake, drain it and simmer it in broth or soup until heated through.
How to Cook Pork Blood (Huyết)
How to Cook Pork Blood (Huyết)
Ingredients
Instructions
- Fill a small pot with water about 1-inch high and bring water to a rolling boil.
- Add sliced ginger, shallots, green onion, salt and MSG.
- Carefully add congealed pork blood to the boiling water. Cook for 5 minutes at a rolling boil, turning gently once.
- Reduce the heat to very low, cover the pot, and simmer on a gently heat for an additional 55 minutes.
- Once cooled, drain and slice into smaller pieces if preferred. Store in fresh water in an airtight container in the fridge. It will last for about 3 days. To use the blood cake, drain it and simmer it in broth or soup until heated through.
Notes
If you are using the large red container/pail of pork blood, start by running a knife along the perimeter of the box to loosen its suction. Cut the pork blood into large pieces. Double the aromatics and increase the seasoning to 1 tablespoon salt and 1 tablespoon MSG.