Tiết canh is a Vietnamese dish of raw blood pudding served with cooked meat across Vietnam.

The most popular is tiết canh vịt, made from freshly killed duck blood, pork and chicken.

Tiết canh can be made from duck, goat, pig, goose, chicken, calf,[1][2][3] as well as from snake, crab, lobster, blood cockle,[4][5][6] or vegetables.

If the dish is removed from the refrigerator and left to sit at room temperature for a while the blood will return to a liquid state.

[10] For example, a Streptococcus bacterium infection may cause respiratory decline, blood contamination, and severe necrosis in arms and legs, and is potentially fatal.