WATCH | Phnom Penh Noodle Shack in Long Beach, California, has a traditional Cambodian soup made with all the pig parts we'd normally throw away, or maybe put in a hot dog and pretend it's not there. But the flavors are actually insanely good.
Here's what the blood cake looks like. "Blood" tends to trip a lot of people up, but since this is formed into tofu-like cubes, it's less in-your-face.
The blood cake has a coppery aftertaste to it, kind of like a penny.
Now to me, the liver was pretty daunting. It has a definite "organ" taste to it, but the flavors in the broth do a decent job of masking it.
Van Tan, co-owner of Phnom Penh Noodle Shack, says this kind of soup is typically made by farmers in Cambodia. It's intended to give them the energy they would need for a full day's work, as it's usually the only meal they'll have all day.
The reason they use all the innards of the pig is thrift -- Cambodian farmers don't have the resources to use only choice meats, and they don't want to waste any part of an animal.
For more information, check out Phnom Penh Noodle Shack's website.
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