On 2007-09-01 19:19:38 -0700, James said:

On Aug 30, 10:31 pm, wrote:
"In Little Saigon, bun bo Hue connoisseurs say Pho Cong Ly Saigon Deli
Restaurant turns out the most authentic-and hottest-version. Its
viscous, beefy broth is enhanced with mam ruoc, an odoriferous
fermented shrimp paste. Definitely not for the squeamish, *the
standard recipe calls for poached blood cubes*, a chunk of skin-on
pork hock and pungent herbs called rau ram..."

http://vietworldkitchen.com/bookshel...eLATJan-06.htm

I had my original bloody bun bo hue in some Viet. place I'd never been
to before nor since. I think I could find it again. It was near a
shopping mall on the south side of Westminster Blv., I think. To be
fair, I tried the dish one other time in a big fancy restaurant
called Hue something, also on West'r Blv., but the north side. Sans
blood this time, but the flavor brought back horrid memories...

As for the illegal Korean dog dishes, as I have said my main problem
with that is that the dogs are reportedly tortured to enhance their
flavor before being killed.

Haven't had blood for a long time. Last time was in a Chinese
restaurant in NYC. The English translation is duck red.

Once I brought blood sausages from a Deli to a pot luck party. One
guy said "How could you. It looks like turd."

Good one. And duck, of course, looks like a dead bird.
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