Sweet and soft boiled buffalo blood dish

Ms. Bui Thi Hoa, Owner of Hoa Trau Restaurant in Dong Tam Commune (Ninh Giang) said that buffalo meat can be processed into many delicious and attractive dishes, one of which is boiled buffalo blood. Most customers who come to enjoy the cuisine at her restaurant choose boiled buffalo blood as an appetizer.

To make boiled buffalo blood, the indispensable ingredients are seasoning powder/seasoning powder, fish sauce. The way to prepare buffalo blood is quite simple, mix with cold water and a little seasoning powder/seasoning powder, fish sauce, then pour a bowl of blood into a bowl of cold water, leave for about 15 - 20 minutes for the blood to coagulate, then use a knife to lightly cut into bite-sized pieces. Then put a pot of broth on the stove, boil until the water boils, add the blood, continue to simmer for 10 - 15 minutes until the blood is completely cooked. After boiling, scoop the blood into a bowl, sprinkle with spices and enjoy.

According to Ms. Hoa, boiled buffalo blood is easy to make and quite simple, but to have a sweet, soft, and flavorful dish, there is a secret, the most important of which is the dipping sauce. In particular, to have a soft, smooth, and sweet-flavored boiled buffalo blood dish, after the slaughter, the buffalo blood must be taken while still hot, placed in a clean container/basin, and when mixing (slowing the blood), the ratio of water - blood - seasoning powder, fish sauce, and newly coagulated blood must be ensured.

Each restaurant will have its own way of processing and seasoning. According to Mr. Nguyen Van Duc, owner of Trau Duc Lan restaurant on Truong Chinh street (Hai Duong city), to make the boiled buffalo blood dish delicious, sweet, attractive, and flavorful, it is indispensable to have some spices such as pepper, chili, dill, onion, and fresh ginger. After boiling the blood, scoop it into a bowl and sprinkle chopped dill, onion, and a few slices of fresh chili and pepper on top. These spices not only make the dish more attractive but are also the "key ingredient" that creates the unique characteristics of the boiled buffalo blood dish.

“Boiled buffalo blood is currently a popular, easy-to-make, nutritious dish. Most restaurants specializing in buffalo and lamb meat have this dish, but each place and each person has their own way of making it to suit their taste and also create their own interesting dishes,” said Mr. Duc.

Some customers like to dip boiled buffalo blood in tamarind sauce, but most people dip it in fish sauce with garlic, chili, and ginger.

Boiled buffalo blood is not only a delicious and easy-to-make dish, but also a medicinal herb for many people. Ms. Nguyen Thi Minh Khue on Ngo Quyen Street (Hai Duong City) said that buffalo blood has a high iron content, is easily absorbed, supports nerve function and heals wounds effectively, so whenever she goes to a restaurant, she takes the opportunity to enjoy this dish. "In the cold weather, enjoying hot boiled buffalo blood with fish sauce, garlic, chili, and fresh lemon; that sweet, soft, refreshing taste attracts me," Ms. Khue said.