How is Pigs Blood used in Thai cooking?

Pig's blood is used two ways in Thai cooking. Fresh, it's stirred into soups to enrich and darken the broth - it's what gives boat noodle soup its deep, almost creamy body. Set firm, it becomes blood curd, a soft 'blood tofu' that's cubed and dropped into soups and noodle bowls, mild-tasting and silky. It's a traditional, thrifty ingredient rather than an everyday one, and naturally it's left out of vegetarian, vegan, and many religious diets.

Can I cook with Pigs Blood in a Chiang Mai cooking class?

Yes - we use Pigs Blood in our hands-on classes. Explore them on our Cooking Classes page.

Pigs Blood - Thai Pantry Essentials | Thai Akha Kitchen

Pig's blood is used two ways in Thai cooking. Fresh, it's stirred into soups to enrich and darken the broth - it's what gives boat noodle soup its deep,…

Pigs Blood - Thai Pantry Essentials | Thai Akha Kitchen Pig's blood is used two ways in Thai cooking. Fresh, it's stirred into soups to enrich and darken the broth - it's what gives boat noodle soup its deep,…