Thai Pork Blood Soup, known as "Kaolao Lueat Mu" (เกาเหลาเลือดหมู) in Thai, is a traditional and hearty soup that features congealed pork blood as a primary ingredient. This dish is popular in Thailand and showcases the country's unique approach to utilizing various parts of the animal to create flavorful and nutritious meals.
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(Puy Roti Lady neighbour)
Key Ingredients:
Congealed Pork Blood (Lueat Mu): These are cubes of pig's blood that have been boiled until they solidify. They have a unique texture and absorb the flavors of the broth well.
Pork Meat and Offal: Common additions include slices of pork belly or shoulder, liver, and intestines, providing a rich and varied taste.
Tofu: Adds a soft texture and absorbs the flavors of the broth.
Vegetables: Common vegetables include Chinese cabbage, bean sprouts, and morning glory (water spinach).
Broth: A flavorful broth made from pork bones, ginger, garlic, lemongrass, and kaffir lime leaves. It serves as the base for the soup and is seasoned with fish sauce, soy sauce, and sometimes oyster sauce.
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15 окт 2024
