Home Cooking 8

Pork blood

saticoy | Jun 15, 200806:29 PM

At a Vietnamese/Chinese restaurant featuring both a Buffet and Dim Sum today I got a big steaming bowl of pieces of congealed pork blood. I have had this in bo bun hue, but had never encountered it on its own, and in such quantity. It had a simple sauce/broth accompanying - I liked it, my four year old liked it, but there was SO much that we could barely make a dent. Likewise with the Chinese broccoli - the buffet served one plate that could serve 10 people. ANYHOW, I have a goodly portion of congealed pork blood (and chinese broccoli) in a take-out container in my fridge, and wondered if anyone had suggestions, besides simply reheating?

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