The Vietnamese Tiet Cahn is a soup prepared with goose, duck, pig blood, and meat. The fresh blood is collected in a bowl and mixed with fish sauce to avoid premature coagulation. Meat such as duck innards are cooked with peanuts and herbs, such as coriander and mint. The blood mixture is diluted with watery broth from the previously cooked meat and it is served so the blood can set.
This dish is considered a great protein-rich breakfast in Vietnam, but in other countries it is considered a very dangerous meal due to the H5N1 bird flu virus that the blood can carry. Even the vietnamese government is trying to make this dish illegal to sell.