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Tiết canh is a Vietnamese dish made with fresh goat blood, typically set with coagulated blood, minced liver, herbs, and a light dressing; it is served as a savory salad or dipping plate with a primary emphasis on the blood and herbs. In this context, the dish is.
”Boil goat offal and any bone bits 30–40 min until tender; cool and slice thinly.
Cook goat meat in simmering water 10–15 min, cool and shred or thinly slice.
Mix fresh blood with lime juice, fish sauce, salt and sugar in a chilled bowl; taste quickly (acid and salt should be bright).
Stir minced garlic and chopped chili into the blood mixture.
Arrange sliced meat and offal in a small shallow bowl, pour the blood mixture over to just cover; let set 5–10 minutes until slightly coagulated.
Sprinkle crushed peanuts, torn mint and perilla over the top and serve immediately.
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