[Bill Harsey]

Originally Posted by vsvo

Here’s a delicacy from the motherland, called tiet canh. It falls in a class of food roughly translated as “drinking food,” to be eaten with rice wine, beer, liquor, etc. It’s a big hit and a must-have when the old-timers get together to reminisce about the war and the homeland.

Take one live goose. Slit its throat and drain the blood into a pan. Refrigerate the pan and let it sit as the blood congeals into a jelly. Dress the goose and boil. Boil the goose liver as well and slice into thin strips. Lay the goose liver strips on top of the congealed blood. Sprinkle the pan with crushed peanuts and squeeze a lemon or lime all over. Scoop the jelly and liver out and slurp it right off the spoon, with the goose meat on the side.

I’ve only seen this prepared once, but have seen it served several times over the years. In 1976 we were living in Houston. We refugees were relative newcomers, so there were few grocery stores or restaurants. All the good stuff was being cooked at home. One night one of my dad’s friends invited us over for dinner. I was playing with the other kids when I heard a commotion in the kitchen. I ran in to see two geese being brought in from the back yard. They were very pretty, with bright white feathers, and these guys had found a local farm which sold them. I didn’t know what was coming, and quickly ran out of the kitchen when the geese started wailing and screaming.

Balut, wife and family love it. The nieces and nephews are being trained to eat it, they are starting out on the hard yellow yolk. I just scurry to a different area of the house until they are done.

1000 year eggs, I love it. It's delicious with congee (rice porridge) and sliced pork.

I just came in from the shop and I'm hungry! This sounds GOOD! Now I have to go see what Ryan has to offer.