The guy in the corner says ‘hey check this out’ and hey I will buddy just hold on a second! I’ve had duck and pork blood many times in the past. While many Westerners might think this is far too exotic and wouldn’t ever think of trying a dish with blood as it’s main feature, let me tell you a little something about it. Pork blood cake in Taiwan is exquisite. It’s a little wonderful square with a very rich and tasty flavor. Duck blood is a bit different, but very, very rich. Coagulated duck blood is popular in white curry in Malaysia as well, and pork blood is popular in dishes from Thailand and Vietnam too. The last Taiwanese duck blood noodle I tried was exquisite; let’s see how this one is!
Kung Fu Noodle Spicy Duck Blood With Mung Bean Noodle Soup – Taiwan
Detail of the packaging (click to enlarge). Contains duck blood. To prepare, To prepare, boil noodles for 4~5 minutes. Boil bag of soup for 2 minutes – what I do is I use a big pot where I can have the pouch alongside the noodle and have it hop in when there’s the alooted time left for it. So, at the 3 minute mark, the bag will go in. Finally, drain noodle, combine with soup and stir!
Mung bean thread.
A large retort pouch of soup – like a flexible can.
Finished (click to enlarge). Added scallion and sesame seed. The noodle was a good accompaniment. Nice gauge and chew. The broth was rich – spiciness was quite good as well. The duck blood was in very large pieces. Good stuff – again, extremely rich. 4.75 out of 5.0 stars. EAN bar code 4711106930127.
Watch me cook on Instant Noodle Recipe Time!